Greeked Zucchini Recipe - Allrecipes.com
Greeked Zucchini Recipe
  • READY IN 55 mins

Greeked Zucchini

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.
  3. Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2007

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.

 
Most Helpful Critical Review
Feb 10, 2007

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)

 
Aug 20, 2007

This was wonderful. I made a few changes, by adding a clove of minced garlic, fresh basil, and 1 (4oz) olives.

 
Jul 16, 2007

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.

 
Jan 27, 2007

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!

 
Jul 02, 2007

Awesome and quick! Instead of greek dressing, I used balsamic (what I had in the fridge).

 
Aug 04, 2007

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.

 
Nov 12, 2009

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.

 

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Nutrition

  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 792 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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