Recipe by BBLUELINE
"A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!"
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zucchini, halved and sliced
diced red onion
diced green bell pepper
2 (4 ounce) cans
sliced black olives, drained
crumbled feta cheese
Greek vinaigrette salad dressing
grape or cherry tomatoes, halved
Wow, this was among the easiest and yet tasty recipes ever. I got the greek vinegarette recipe here under Absolutely Fabulous Greek/House Dressing. This was an incredible find and will be on the menu at least once a week.
I had to make a lot of changes to make this good. The proportions are all wrong. I give this version 5 stars: Use 3/4 of a cup of diced red onion, and 3/4 of a cup of diced green peppers, for one zucchini. Use half a jar (at the most) of sliced and pitted black olives. You need at least a half a cup of feta. When layering, mix in at least 1/2 a teaspoon of rosemary and a pinch of black pepper. (Or it will be tasteless). Also, layer in one teaspoon of finely diced capers. Non-stick oil is not required - it has a lot of moisture due to the veges. A thin film of olive oil on the bottom is plenty. I made these changes and it turned out excellent. It would have been tasteless and disproportionate if I had followed the original recipe. (Other reviews have mentioned that it is "missing something" and I agree. It is missing rosemary and capers and a little pepper)
This was wonderful. I made a few changes, by adding a clove of minced garlic, fresh basil, and 1 (4oz) olives.
Made this twice, once as written, then next with the revized directions by 'famouscook', and as a consideration, I didn't review the first try. However, I love zucchini and tried the second time with wonderful results. I don't know who you are, but I love you... : ) Gave YOU five stars.
this was pretty good.. however.. i think if i were to marinate the veggies before hand it would have taken it to a whole other level ..lol.. i look forward to making this dish again.. but i have to get olives! i love greek food, and this was so simple to make! and its fairly healthy.. i used a very light dressing instead of a regular.. but overal it was pretty good! but it was missing a lil something.. not sure what.. but something lol maybe the olives lol.. will definately make this for my sister when she comes next time!
Awesome and quick! Instead of greek dressing, I used balsamic (what I had in the fridge).
There must be a typing error, I never would have put 2 cans of black olives!
It depends on your preferences too. You can add more or less of any veggie or try different ones as well as a different dressing. It's a very easy and versatile recipe.
I thought this was pretty good. I followed the suggestions made by famous cook and am glad I did. Had never had capers before, but found the to be pretty tasty. Will definitely make this again using the suggested modifications.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 104
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