A traditional Greek-Cretan recipe: zucchini roasted with tomato, garlic and olive oil until tender and velvety.
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 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 to matoes chopped or 12-14 ounces about 400 grams chopped tomatoes
- Chopped parsley
- salt/pepper
Instructions
- 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.
Notes
Photos by Elena Paravantes
I made this recipe & it was a huge hit. I added fresh mushrooms & peppers since I needed to use them up. I’m not a big fan of zucchini, but they were good this way.
I served it over spaghetti & my guest happily took some home.
You have been my wisdom source for years! I have comments in my medical files how Ineat perfectly! Problem now isn’t have tomstaybawaybfrommTOMATOES..my favorite food! What can I do with the zucchini for instance?
I made this twice. I didn’t have parsley, so I used dry dill. The second time I added a handful of fresh mushrooms which came out great.
I really appreciate a simple, good recipe like this one because I am much more likely to stay on track if I don’t have to cook anything complicated.
I have mint and basil in a planter. I buy parsley. I think the terrible heat, smoke and wind have been hard on these herbs. Both home grown and store bought have been bad tasting and stiff. Under the circumstances, my dry dill tastes great.
Thanks Gail! I always have dry and frozen herbs on hand in case I can’t find fresh.
My friend gave me zucchini from her yard. Then we went to get more goodies including tomatoes at a fruit stand, so I made this recipe for my supper. It was very good. I had a black bean and chickpea salad and a fantastic peach along with my baked zucchini. I’m a happy camper.
Sounds yummy! Thanks for sharing Gail!
Is the dish covered while cooking in the oven?
Hi Alayne, No it is not covered.
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”!
Thank you for sharing Judy! I can just picture the scene 🙂
Ach! Auto correct! … Murmurs, not murders!
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
What an easy but delicious meal, will definitely be on my no meat Monday list. Looking forward to the next recipe.
Thank you
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
Hi Sonia, Welcome! The cup is about 240 mls or 250 grams or 8 ounces.
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.
Thanks for sharing Cathy!
Absolutely fantastic – am going to cook this up for dinner tonight – thanks for the inspiration!
You are welcome Jac! Enjoy
Looks fabulous – how many people does this serve please? Thank you.
Hi Katherine, About 2-3 for main course or 5-6 as a side.
Fabulous!
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.
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.