When it comes to summer cooking, few vegetables are as refreshing and versatile as zucchini. This humble squash is a staple in many Greek cuisines, where it’s often paired with flavorful ingredients like feta cheese, olives, and fresh herbs. In this article, we’ll explore 18 delicious Greek zucchini recipes that showcase the best of Mediterranean cooking. From hearty main dishes to light and refreshing salads, these mouthwatering recipes are sure to inspire your next meal.
Whether you’re a seasoned cook or just starting out, these Greek zucchini recipes offer something for everyone. So grab a pen and paper (or open up your favorite recipe app), because we’re about to dive into the wonderful world of Greek zucchini cooking!
Greek Stuffed Zucchini with Feta and Herbs
A flavorful and healthy twist on traditional stuffed zucchini, this Greek-inspired recipe combines the freshness of herbs with the tanginess of feta cheese. Perfect as a side dish or light meal.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh.
3. In a bowl, mix together feta cheese, parsley, dill, garlic, salt, and pepper.
4. Stuff each zucchini with the feta mixture, dividing it evenly among the four zucchinis.
5. Drizzle olive oil over the stuffed zucchinis and season with salt and pepper.
6. Place the zucchinis on a baking sheet lined with parchment paper and bake for 30-35 minutes or until tender.
Cooking Time: 30-35 minutes
Zucchini Fritters with Tzatziki Sauce
A refreshing twist on traditional fritters, these zucchini bites are perfect for a light and flavorful snack or side dish. Pair them with a cool and creamy tzatziki sauce for the ultimate Mediterranean-inspired treat.
Ingredients:
– 2 medium zucchinis, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– 1/4 cup olive oil
– Tzatziki sauce (recipe below)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine grated zucchini, flour, cornstarch, salt, pepper, and baking powder.
3. Add the beaten egg and mix until well combined.
4. Heat the olive oil in a non-stick skillet over medium heat. Using a spoon, drop small amounts of the mixture into the pan and flatten slightly.
5. Cook for 2-3 minutes or until golden brown. Flip and cook for an additional 1-2 minutes.
6. Serve warm with tzatziki sauce.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate until ready to serve.
Cooking Time: 15-20 minutes for fritters, 30 minutes for tzatziki sauce (can be prepared ahead of time).
Greek Zucchini and Tomato Bake
This hearty vegetable dish is a classic Greek combination of tender zucchini, juicy tomatoes, and creamy feta cheese, all wrapped up in a flavorful Mediterranean-inspired bake.
Ingredients:
– 2 medium zucchinis, sliced
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss zucchini slices with olive oil, garlic, salt, and pepper.
3. In a separate bowl, combine diced tomatoes, feta cheese, parsley, salt, and pepper.
4. Grease a 9×13-inch baking dish and arrange the zucchini mixture in an even layer.
5. Top with the tomato-feta mixture, followed by a sprinkle of lemon juice.
6. Bake for 35-40 minutes or until the vegetables are tender and the top is lightly golden.
Cooking Time: 35-40 minutes
Grilled Zucchini with Lemon and Oregano
Elevate your summer grilling game with this simple yet flavorful recipe that combines the sweetness of zucchini, the brightness of lemon, and the earthiness of oregano.
Ingredients:
– 2 medium zucchinis
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tsp dried oregano
– Salt and pepper to taste
– Optional: feta cheese crumbles or chopped fresh parsley for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a small bowl, whisk together olive oil, lemon juice, and oregano.
4. Brush both sides of the zucchini slices with the lemon-oregano mixture.
5. Season with salt and pepper to taste.
6. Grill zucchinis for 3-4 minutes per side, or until tender and slightly charred.
7. Serve warm, garnished with feta cheese crumbles or chopped parsley if desired.
Cooking Time: 8-10 minutes
Greek Zucchini Pie (Kolokithopita)
A classic Greek dessert that combines the flavors of zucchini, cheese, and spices in a moist and savory pie.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup grated feta cheese
– 1/2 cup chopped fresh parsley
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated zucchini, feta cheese, parsley, olive oil, garlic, oregano, salt, and pepper. Mix well.
3. Roll out the pie crust and place it in a 9-inch (23cm) pie dish.
4. Fill the pie crust with the zucchini mixture and smooth out the top.
5. Bake for 45-50 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 45-50 minutes
Zucchini and Eggplant Moussaka
Experience the rich flavors of Greece with this creative take on the classic moussaka dish, substituting zucchini and eggplant for traditional potatoes.
Ingredients:
– 2 medium zucchinis
– 2 medium eggplants
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup bechamel sauce (see below)
– Salt and pepper to taste
– Olive oil for greasing
Bechamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis and eggplants into 1/4-inch thick rounds.
3. In a large skillet, sauté onion and garlic until softened. Add zucchini and eggplant slices; cook for 5 minutes or until tender.
4. In a separate saucepan, make bechamel sauce by melting butter, whisking in flour, then gradually adding milk. Season with salt and pepper.
5. Grease a 9×13-inch baking dish with olive oil. Arrange cooked zucchini and eggplant slices in the dish.
6. Spread half of the bechamel sauce over the vegetables, followed by half of the Parmesan cheese. Repeat layers.
7. Bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Greek Zucchini Salad with Olives and Feta
Experience the bold flavors of Greece with this refreshing summer salad, featuring tender zucchini, tangy feta, and briny olives.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup pitted Kalamata olives, sliced
– 1/2 cup crumbled Greek feta cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley or dill leaves for garnish (optional)
Instructions:
1. In a large bowl, combine zucchini slices, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, garlic, and red wine vinegar.
3. Pour the dressing over the zucchini mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or dill leaves, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None
Zucchini Keftedes (Greek Zucchini Balls)
A classic Greek recipe that’s perfect for a quick and easy snack or side dish. These crispy zucchini balls are flavored with garlic, onion, and oregano, and make a great addition to any meal.
Ingredients:
– 2 medium zucchinis, grated
– 1/4 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 egg, lightly beaten
– Feta cheese crumbles (optional)
Instructions:
1. In a large bowl, combine grated zucchini, breadcrumbs, parsley, garlic, salt, and pepper.
2. Add the olive oil and mix until well combined.
3. Beat in the egg until the mixture is smooth.
4. Using your hands, shape the mixture into small balls, about 1 1/2 inches in diameter.
5. Place the keftedes on a baking sheet lined with parchment paper.
6. Bake at 375°F (190°C) for 20-25 minutes, or until lightly browned and crispy.
Cooking Time: 20-25 minutes
Greek Zucchini and Chickpea Stew
Warm up with this flavorful and nutritious stew that combines the freshness of zucchini with the comfort of chickpeas, all wrapped up in a Mediterranean-inspired broth.
Ingredients:
– 1 medium zucchini, sliced
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 red bell pepper, diced
– 1 can crushed tomatoes (14.5 oz)
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large pot over medium heat. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
2. Add the zucchini, chickpeas, crushed tomatoes, oregano, cumin, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Reduce heat to low and let stew for 20-25 minutes or until the vegetables are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Zucchini and Potato Latkes Greek-Style
Inspired by traditional Greek cuisine, these crispy and flavorful latkes combine the sweetness of zucchini with the earthiness of potatoes, perfect for a snack or side dish. This recipe is a twist on the classic potato latke, adding a Mediterranean flair.
Ingredients:
– 2 medium zucchinis, grated
– 1 large potato, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1 egg, beaten
– 1/4 cup olive oil
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. In a large bowl, combine zucchini, potato, flour, breadcrumbs, and egg. Mix well.
2. Heat the olive oil in a non-stick skillet or frying pan over medium heat.
3. Using a spoon, drop small amounts of the mixture into the oil and flatten slightly.
4. Cook for 3-4 minutes on each side, until golden brown and crispy.
5. Remove from oil and drain on paper towels.
6. Serve hot with lemon wedges, if desired.
Cooking Time: 15-20 minutes
Greek Zucchini Pasta with Garlic and Olive Oil
A classic Mediterranean-inspired pasta dish that combines the flavors of garlic, olive oil, and zucchini to create a simple yet satisfying meal.
Ingredients:
– 12 oz. pasta (such as spaghetti or linguine)
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add sliced zucchinis to the skillet and cook for 4-5 minutes or until tender and lightly browned.
4. Combine cooked pasta, zucchini mixture, and reserved pasta water in a large serving bowl. Toss everything together until well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Zucchini and Lamb Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of zucchini with the savory taste of lamb for a delicious and healthy meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 medium zucchini, finely chopped
– 1/2 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Feta cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the lamb, onion, and garlic over medium-high heat until browned.
4. Add zucchini, cooked rice, and olive oil to the skillet. Cook until the zucchini is tender.
5. Stuff each pepper with the lamb mixture and top with feta cheese (if using).
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Greek Zucchini and Spinach Pie
A classic Greek dish, this savory pie combines the flavors of zucchini, spinach, feta cheese, and eggs, wrapped in a crispy phyllo crust. Perfect for a light meal or as a side dish.
Ingredients:
– 2 medium zucchinis, grated
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 large egg, beaten
– 1 onion, finely chopped
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 package phyllo dough (usually found in the freezer section)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated zucchini, spinach, feta cheese, egg, onion, and olive oil. Season with salt and pepper.
3. Unroll phyllo dough and brush each sheet with some of the melted butter.
4. Place about 1/2 cup of the zucchini mixture onto the center of a phyllo sheet, leaving a 1-inch border around it.
5. Fold the edges over the filling to form a triangle or square shape. Brush with melted butter.
6. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Zucchini and Rice Dolmades
A refreshing twist on traditional dolma, these zucchini and rice filled treats are perfect for a light and flavorful meal or snack.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix cooked rice with chopped parsley, scallions, and olive oil. Season with salt and pepper to taste.
4. Stuff each zucchini shell with the rice mixture, filling them as full as possible.
5. Place stuffed zucchinis on a baking sheet lined with parchment paper and bake for 20-25 minutes or until tender.
6. Serve warm with lemon wedges if desired.
Cooking Time: 20-25 minutes
Greek Zucchini Soup with Lemon and Dill
Brighten up your mealtime with this refreshing Greek-inspired soup, featuring tender zucchini, tangy lemon, and fragrant dill. This recipe is perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 medium zucchinis, chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add zucchini, broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until zucchini is tender.
4. Stir in yogurt, lemon juice, and dill. Season with pepper to taste.
5. Serve warm or chilled.
Cooking Time: 25-30 minutes
Zucchini and Halloumi Skewers
A delicious summer treat that combines the sweetness of zucchini with the creaminess of halloumi cheese.
Ingredients:
– 4-6 zucchinis, sliced into 1/2-inch thick rounds
– 1 block of halloumi cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread zucchini slices and crumbled halloumi cheese onto skewers, leaving a small space between each piece.
3. Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
4. Place skewers on the grill and cook for 8-10 minutes, turning occasionally, until zucchini is tender and halloumi is golden brown.
5. Garnish with chopped parsley, if desired.
6. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Greek Zucchini and Feta Tart
Savor the essence of Greece with this refreshing summer tart, featuring tender zucchini, crumbly feta cheese, and a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange zucchini slices on one half of the pastry, leaving a 1/2-inch border around the edges.
4. Sprinkle feta cheese and garlic over the zucchini.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 35-40 minutes or until golden brown.
8. Garnish with chopped parsley if desired.
Cooking Time: 35-40 minutes
Zucchini and Mint Yogurt Dip
This vibrant dip combines the natural sweetness of zucchini with the cooling essence of mint, perfect for a light and satisfying snack or appetizer. Perfect for warm weather gatherings!
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. In a bowl, combine the grated zucchini, yogurt, mint leaves, lemon juice, and garlic powder.
2. Mix well until all the ingredients are fully incorporated.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None! This dip is ready in a flash.
Serve: With pita chips, crackers, or vegetables for a healthy and delicious snack.
Summary
18 Delicious Greek Zucchini Recipes Flavorful
