Roasted Zucchini and Tomatoes

August 5, 2018

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).

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 and tomatoes

Roasted Zucchini with Garlic and Tomato-A Recipe from Crete

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Category: Entree, Side Dish

Cuisine: Greek, Mediterranean, Cretan

Yield: 2

Roasted Zucchini with Garlic and Tomato-A Recipe from Crete

Ingredients

  • 5-6 small zucchini (no longer than 5-6 inches)
  • Olive Oil
  • 3 cloves garlic sliced thinly
  • 2 tomatoes chopped or 12-14 ounces (about 400 grams) chopped tomatoes
  • Chopped parsley
  • salt/pepper

Instructions

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

Notes

Serve whole or cut in small pieces. Accompany with feta cheese and bread.

Photos by Elena Paravantes

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17 Comments

  • Reply Greek Zucchini and Feta Pie – Kolokithopita | Olive Tomato August 19, 2014 at 11:03 am

    […] see it in patties (zucchini fritters-kolokithokeftedes), cooked in tomato sauce and olive oil the way they do in Crete, in briami (the Greek ratatouille) and in pies like this one. So we make use of it […]

  • Reply John December 10, 2014 at 6:42 pm

    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.

    • Reply Elena Paravantes RD December 11, 2014 at 9:00 am

      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.

  • Reply Mediterranean Diet: 5 Steps to Help You Get Started | Olive Tomato August 6, 2015 at 4:44 pm

    […] which is a large plate of these vegetables is equivalent to 3-4 servings of vegetables. Check out this, this and this recipe for […]

  • Reply Avoid Holiday Weight Gain with this Simple Greek Diet Strategy | Olive Tomato December 1, 2016 at 12:04 pm

    […] Think zucchini is boring? Think again. Try this Greek-Cretan recipe: zucchini roasted with tomato, garlic and olive oil and you’ll change your mind. GET THE RECIPE […]

  • Reply Dennis Dilday, D.C. March 8, 2017 at 8:46 pm

    Fabulous!

  • Reply Katherine April 25, 2017 at 7:29 am

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

    • Reply Elena April 25, 2017 at 8:04 am

      Hi Katherine, About 2-3 for main course or 5-6 as a side.

  • Reply Jac April 3, 2018 at 6:09 am

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

  • Reply Eat Like a Greek and Lose Weight- Science Says So | Olive Tomato April 26, 2018 at 3:30 pm

    […] consumed the next day at room temperature. Three good starting recipes are Greek green beans, stuffed zucchini and lentil stew. All three of these recipes have minimal prep time and are typically consumed over […]

  • Reply Cathy May 14, 2018 at 9:26 pm

    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.

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

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

  • 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 Mary Wood September 16, 2018 at 6:10 pm

    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

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