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+ servings
Roasted zucchini and tomatoes

Roasted Zucchini with Garlic and Tomato-A Recipe from Crete

Course Entree, Side Dish
Cuisine Cretan, Greek, Mediterranean
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 2
Author Elena Paravantes RDN


  • 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.