There’s something comforting about a warm, cheesy bake that fills your home with the rich aroma of fresh herbs and roasted vegetables. If you love Mediterranean flavors, this Greek Zucchini Feta Bake is a must-try. It’s packed with savory feta, tender zucchini, and fragrant herbs, all baked to golden perfection. Whether you’re looking for a light lunch, a side dish, or a satisfying vegetarian meal, this dish is easy to make and bursting with authentic Greek flavors.
With simple, wholesome ingredients, this zucchini bake is a delicious way to enjoy fresh summer produce. Plus, it’s low-carb, protein-rich, and naturally gluten-free if you skip the optional flour.
Why You’ll Love This Recipe
✔ Light & Nutritious – A vegetable-packed dish that’s high in protein and flavor.
✔ Easy to Make – Simple ingredients come together in one bowl before baking.
✔ Mediterranean Flavors – The combination of feta, fresh herbs, and olive oil is irresistible.
✔ Versatile & Customizable – Enjoy as a main dish, side, or even breakfast.
✔ Great for Meal Prep – Stores well and tastes even better the next day.
Ingredients for Greek Zucchini Feta Bake
Gather these fresh, flavorful ingredients before you start.
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini, shredded or spiralized | 2.2 lbs (1 kg) |
| Large onions, chopped | 2 |
| Shallots, chopped | 4 |
| Large eggs, lightly beaten | 4 |
| Olive oil | ¼ cup (60g) |
| Feta cheese, crumbled | 2 ½ cups (400g) |
| Ladotiri, graviera, or parmesan cheese, grated | 1 cup |
| Fresh basil or dill | 2 tbsp OR 1 tbsp dried |
| Fresh mint | 4 tbsp OR 2 tbsp dried |
| Salt | 1 tsp (adjust to taste) |
| Freshly ground black pepper | To taste |
| Flour (optional, for binding) | 2-3 tbsp |
Step-by-Step Instructions for a Perfect Zucchini Feta Bake
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil or butter.
2. Prepare the Zucchini
- Shred or spiralize the zucchini.
- Place the shredded zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to remove excess water.
- Squeeze out any remaining moisture with your hands or a clean cloth.
3. Sauté the Onions & Shallots
- Heat olive oil in a large frying pan over medium heat.
- Add chopped onions and shallots, and sauté for 5-7 minutes until soft and translucent.
- Remove from heat and allow to cool slightly.
4. Mix the Ingredients
- In a large mixing bowl, combine:
- Shredded zucchini
- Sautéed onions and shallots
- Beaten eggs
- Crumbled feta cheese
- Grated ladotiri, graviera, or parmesan
- Fresh basil or dill and mint
- Salt and black pepper
- Mix well to combine evenly.
- If the mixture seems too wet, add 2-3 tablespoons of flour to help bind it.
5. Bake the Zucchini Pie
- Pour the mixture into the prepared baking dish.
- Spread it out evenly.
- Bake for 40-45 minutes, or until the top is golden brown and set.
6. Serve & Enjoy
- Remove from the oven and let it cool for a few minutes before slicing.
- Serve warm or at room temperature, garnished with extra herbs if desired.
How to Serve Greek Zucchini Feta Bake
✔ As a Main Dish
Enjoy a generous slice with a side salad for a light, satisfying meal.
✔ As a Side Dish
Pair with grilled chicken, lamb, or fish for a Mediterranean-inspired dinner.
✔ For Breakfast or Brunch
Serve with Greek yogurt, olives, and fresh bread for a delicious brunch option.
✔ In a Wrap or Sandwich
Add slices to a pita or wrap with hummus and fresh veggies for a quick lunch.
How to Store & Reheat Leftovers
Storing:
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
- Oven: Reheat at 350°F (175°C) for 5-7 minutes.
- Microwave: Heat on medium power for 1-2 minutes.
Freezing Option:
- Slice and wrap individual portions in plastic wrap, then freeze for up to 2 months.
- Thaw in the fridge overnight before reheating.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | 12g |
| Carbohydrates | 8g |
| Fat | 15g |
| Fiber | 2g |
| Calcium | 200mg |
Note: Nutritional values are approximate and may vary based on ingredient brands.
Frequently Asked Questions (FAQ)
1. Can I use a different cheese instead of feta?
Yes! Ricotta, cottage cheese, or goat cheese can be used, but feta gives the most authentic Greek flavor.
2. What if my zucchini mixture is too watery?
Make sure to squeeze out as much moisture as possible before mixing. You can also add a bit more flour or cheese to absorb excess liquid.
3. Can I make this recipe gluten-free?
Yes! Just omit the flour or use a gluten-free alternative like almond or coconut flour.
4. Can I add other vegetables?
Absolutely! Chopped bell peppers, sun-dried tomatoes, or shredded carrots work well in this recipe.
5. Can I make this ahead of time?
Yes! Bake it ahead and store it in the fridge for up to 4 days. Reheat before serving.
6. What herbs work best for this dish?
A mix of mint, dill, basil, and parsley adds the best flavor, but feel free to experiment!
Final Thoughts: A Must-Try Mediterranean Dish
This Greek Zucchini Feta Bake is a delicious, easy-to-make dish that brings the flavors of Greece straight to your kitchen. Whether you’re serving it as a main dish, side, or brunch option, it’s sure to become a new favorite.
Try this simple, cheesy, and herb-packed bake today, and enjoy a taste of the Mediterranean in every bite!
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Greek Zucchini Feta Bake: A Flavorful and Wholesome Dish
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
This Greek Zucchini Feta Bake is a savory, cheesy dish packed with Mediterranean flavors. Fresh zucchini, creamy feta, and aromatic herbs come together in a light yet satisfying bake that’s perfect for brunch, lunch, or a light dinner. It’s simple to prepare and naturally low-carb and gluten-free when made without flour. Serve warm or at room temperature with a crisp salad or some crusty bread.
Ingredients
Main Ingredients:
- 2.2 pounds (1 kg) zucchini, shredded or spiralized
- 2 large onions, chopped
- 4 shallots, chopped
- 4 large eggs, lightly beaten
- ¼ cup (60g) olive oil
- 2½ cups (400g) feta cheese, crumbled
- 1 cup ladotiri cheese, graviera, or parmesan, grated
- 2 tablespoons fresh basil or dill, or 1 tablespoon dried
- 4 tablespoons fresh mint, or 2 tablespoons dried
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper, to taste
- 2–3 tablespoons flour (optional, for binding)
Instructions
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Lightly coat a baking dish with olive oil or butter.
-
Prepare the Zucchini:
- Shred or spiralize the zucchini.
- Place it in a colander, sprinkle with salt, and let it sit for 10 minutes.
- Squeeze out excess moisture with a clean kitchen towel or hands.
-
Sauté the Onions and Shallots:
- Heat olive oil in a large skillet over medium heat.
- Sauté the onions and shallots for 5-7 minutes, until soft and translucent.
- Remove from heat and allow to cool slightly.
-
Mix the Ingredients:
- In a large mixing bowl, combine:
- Shredded zucchini
- Sautéed onions and shallots
- Beaten eggs
- Crumbled feta cheese
- Grated ladotiri, graviera, or parmesan
- Fresh basil or dill, mint, salt, and black pepper
- Mix well. If the mixture is too wet, add 2-3 tablespoons of flour for binding.
- In a large mixing bowl, combine:
-
Bake the Pie:
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 40-45 minutes, until the top is golden brown and set.
-
Serve:
- Remove from the oven and let cool for a few minutes before slicing.
- Serve warm or at room temperature, garnished with extra herbs if desired.
Notes
- Make sure to drain excess moisture from the zucchini to prevent a soggy bake.
- Use gluten-free flour or omit it entirely for a gluten-free version.
- Can be stored in the fridge for up to 4 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek