Greeked Zucchini

Greeked Zucchini

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"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

55 m servings 143 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

35
  1. 46 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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 on...

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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 on...

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 th...

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...

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

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...

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 differe...

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 agai...

The basics here are wonderful. It took some adjusting to suit my tastes, and I baked it in the oven in a deep casserole, uncovered. To keep with the Greek theme, I added oregano, garlic and us...

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