Lathera (Greek Vegetable Casseroles), Mediterranean Vegan Recipes, Vegetable Main Courses, Vegetarian Mediterranean Recipes

Easy Roasted Zucchini with Garlic and Tomato

Roasted zucchini and tomatoes

I have been coming across this Cretan recipe lately: whole zucchini stuffed with garlic roasted in the oven with tomato and olive oil. While I roast zucchini in the oven, it is usually with something else such as in stuffed tomatoes or in briami (the Greek version of ratatouille). But I found this recipe interesting because the zucchini itself is the main ingredient.

I was attracted to this recipe not only because it uses zucchini, which is in season right now, but also because of its simplicity. It takes a few minutes to prep and then you just put it in the oven.

Zucchini is generally a popular ingredient in Greece: you find it in many casseroles, they use it to make zucchini patties (try these for a baked version), they slice them and fry them for an appetizer (try the a non-fried version here), they stuff zucchini flowers with rice or cheese and lightly fry them and of course they make zucchini pies (kolokithopita).

Roasted zucchini and tomatoes

Zucchini is a very low calorie vegetable with only about 15 calories per 3 ounces, it is a good source of the carotenoids (pigments) lutein and zeaxanthin, these substances have antioxidant properties and play an important role in eye health. It is important to note that lutein is better absorbed with the presence of fat, so don’t forget the olive oil. This was the first time I made this and I ate as a main course with some feta and bread. It was delicious and the garlic was mild tasting. The zucchini are roasted whole. You can cut it in bite-size pieces or you can serve whole. I added a bit of extra tomato too. Once you cut the zucchini, it will release water, which is what you see in the photo, basically a mixture of olive oil and juices from the zucchini.

Roasted Zucchini with Garlic and Tomato-A Recipe from Crete

Roasted zucchini and tomatoes
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: Entree, Side Dish
Cuisine: Cretan, Greek, Mediterranean
Servings: 2
Author: Elena Paravantes RDN
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  • 5-6 small zucchini no longer than 5-6 inches
  • Olive Oil
  • 3 cloves garlic sliced thinly
  • 2 to matoes chopped or 12-14 ounces about 400 grams chopped tomatoes
  • Chopped parsley
  • salt/pepper


  • Preheat oven at 350 degrees Fahrenheit (180 Celsius)
  • Wash the zucchini (do not peel), cut the edges slightly.
  • Thinly slice garlic.
  • Make long slit in the zucchini lengthwise deep enough to stuff it with garlic. Stuff with garlic.
  • Place zucchini and tomatoes in pan or casserole dish.
  • Pour over the olive oil- about 1/3 to 1/2 cup.
  • Add salt, pepper and parsley and turn zucchini so they are covered in the olive oil.
  • Cook in the oven for about 1 hour and 15 minutes, until the skin is soft.


Serve whole or cut in small pieces. Accompany with feta cheese and bread.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet

Photos by Elena Paravantes

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  • Reply Alayne April 30, 2019 at 2:44 pm

    Is the dish covered while cooking in the oven?

  • Reply Judy Stockman March 19, 2019 at 11:43 pm

    Made this tonight, and we all loved it! Didn’t have chopped tomatoes, so I used crushed; didn’t have parsley, so I used dried oregano. Served it over a simple rissoto, made with olive oil, chopped onion and vegetable stock. Sprinkle crumbled Feta over all, and the table was silent … except for soft murders of “oh yum”!

    • Reply Elena Paravantes RDN March 21, 2019 at 8:24 am

      Thank you for sharing Judy! I can just picture the scene šŸ™‚

      • Reply Judy Stockman April 2, 2019 at 6:05 pm

        Ach! Auto correct! … Murmurs, not murders!

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    This recipe sounds so simple and boring … think again … the addition of the fresh garlic plus herbs, tomatoes and olive oil cooked slowly in the oven is so lovely and filling with some salad, feta and bread … yum

  • Reply Sonia July 7, 2018 at 8:36 pm

    What an easy but delicious meal, will definitely be on my no meat Monday list. Looking forward to the next recipe.
    Thank you

  • Reply Sonia July 3, 2018 at 7:51 pm

    Hi Elena
    Iā€™m new to your website, could you please tell me what size cups do you use for measurements.
    Iā€™m wanting to try your roasted zucchini & green beans with tomatoes as they look delicious.
    Kind regards

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    The roasted zucchini is the star of today’s Meatless Monday. I love recipes from Crete because I lived there as a child, and I enjoy recreating my memories of taste and smell. I did add a step and pureed the liquids left after roasting to create a simple sauce. Good with the zucchini and enough left over to dress another vegetable tomorrow.

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    Absolutely fantastic – am going to cook this up for dinner tonight – thanks for the inspiration!

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    Looks fabulous – how many people does this serve please? Thank you.

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    What type of bread do recommend for this dish and many of your other dishes. We love bread, but want to find the healthiest version possible.

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      Ideally, you want fresh whole grain bread with no additives. The ingredients should only include flour, salt, yeast and water. Sometimes 100% whole grain bread maybe a bit hard, so occasionally a mixture of whole grain flour and white flour is OK.

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