25+ Delicious Greek Zucchini Recipes You Need to Try

Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and healthful dishes. Zucchini, a staple in Greek cooking, shines in a variety of recipes that highlight its versatility and mild flavor. From savory pies to refreshing salads and hearty casseroles, zucchini is a key ingredient in many Greek dishes.

In this article, we explore over 25 Greek zucchini recipes that showcase this beloved vegetable in a range of delicious and creative ways.

Whether you’re looking for a light appetizer, a hearty main course, or a flavorful side dish, you’ll find inspiration in these Greek zucchini recipes that will elevate your cooking and impress your family and friends.

25+ Delicious Greek Zucchini Recipes You Need to Try

Exploring Greek zucchini recipes is like taking a culinary journey through the Mediterranean. These dishes not only celebrate the flavors of Greece but also offer a delicious and healthy way to enjoy zucchini.

From the creamy richness of Greek zucchini pies to the fresh, crisp flavors of zucchini salads, there’s something for everyone in these recipes.

Whether you’re a seasoned cook or just starting to explore Greek cuisine, these recipes provide a wealth of options to suit any occasion.

Embrace the versatility of zucchini and let these Greek-inspired dishes add a touch of Mediterranean flair to your meals.

Greek Stuffed Zucchini Boats

This dish combines tender zucchini with a flavorful mixture of ground beef, feta cheese, and herbs. Baked until the zucchini is just right and the filling is cooked through, these stuffed boats are both hearty and healthy.

• Ingredients:
  • 4 medium zucchinis
  • 1 lb ground beef
  • 1 cup feta cheese, crumbled
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup tomato sauce
  • 1/4 cup grated Parmesan cheese (optional)
• Instructions:
  1. Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the centers to create boats. Set aside.
  2. In a skillet over medium heat, cook the ground beef with the onion and garlic until the meat is browned and the onion is soft.
  3. Stir in the parsley, oregano, salt, and pepper. Mix well.
  4. Remove from heat and fold in the feta cheese.
  5. Spoon the beef mixture into the zucchini boats. Place them in a baking dish.
  6. Pour the tomato sauce over the stuffed zucchinis.
  7. Bake for 25-30 minutes or until the zucchini is tender and the filling is cooked through.
  8. If using Parmesan cheese, sprinkle it on top of the zucchini boats during the last 5 minutes of baking.

Greek Stuffed Zucchini Boats offer a delicious twist on traditional stuffed vegetables. The combination of seasoned ground beef and creamy feta cheese makes for a satisfying meal that’s also low in carbs. This dish is perfect for a light dinner or as a flavorful side for any Mediterranean-inspired feast. Serve it with a side of Greek salad for a complete meal.

Greek Zucchini and Tomato Sauté

This simple yet flavorful sauté brings together zucchini and tomatoes with classic Greek seasonings. It’s a quick side dish that pairs well with grilled meats or can be served as a light main course with some crusty bread.

• Ingredients:
  • 3 medium zucchinis, sliced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 cup black olives, sliced
  • 1/2 cup fresh basil, chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup crumbled feta cheese (optional)
• Instructions:
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and sauté for 1 minute until fragrant.
  3. Add the zucchini slices and cook for 5-7 minutes until they start to soften.
  4. Stir in the cherry tomatoes and cook for another 5 minutes until they begin to burst and release their juices.
  5. Add the olives, basil, oregano, salt, and pepper. Mix well and cook for an additional 2-3 minutes.
  6. If desired, sprinkle feta cheese over the sauté just before serving.

Greek Zucchini and Tomato Sauté is a vibrant and easy-to-make dish that captures the essence of Greek flavors. The zucchini remains slightly crisp, while the tomatoes add a juicy sweetness. This side dish is not only nutritious but also adds a burst of Mediterranean flair to your meal. It’s perfect for a quick weeknight dinner or as a complement to a larger spread of Greek dishes.

Greek Zucchini Fritters

These Greek Zucchini Fritters are crispy on the outside and tender on the inside, packed with fresh herbs and a hint of feta cheese. They make a wonderful appetizer or a light meal when paired with a yogurt-based dipping sauce.

• Ingredients:
  • 4 medium zucchinis, grated
  • 1 tsp salt
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup crumbled feta cheese
  • 2 large eggs
  • 1/4 cup chopped green onions
  • 1/4 tsp black pepper
  • Olive oil, for frying
• Instructions:
  1. Place the grated zucchini in a colander and sprinkle with salt. Let sit for 10 minutes to allow excess moisture to drain. Squeeze out as much liquid as possible using a clean towel.
  2. In a large bowl, combine the zucchini, flour, dill, mint, feta cheese, eggs, green onions, and black pepper. Mix until well combined.
  3. Heat a few tablespoons of olive oil in a skillet over medium heat.
  4. Drop spoonfuls of the zucchini mixture into the skillet and flatten slightly to form fritters. Cook for 3-4 minutes on each side, or until golden brown and crispy.
  5. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

Greek Zucchini Fritters are a delightful and versatile addition to any meal. Their crispy texture and the blend of fresh herbs and feta cheese create a unique taste experience. Whether served as an appetizer, snack, or light meal, these fritters are sure to be a hit. Pair them with a dollop of tzatziki or a simple Greek yogurt sauce for an added layer of flavor.

Greek Zucchini and Eggplant Moussaka

This Greek Zucchini and Eggplant Moussaka is a lighter take on the classic moussaka, using zucchini and eggplant as the base. Layers of tender vegetables, a savory meat sauce, and creamy béchamel create a comforting and flavorful dish.

• Ingredients:
  • 2 medium zucchinis, sliced
  • 2 medium eggplants, sliced
  • 1 lb ground lamb or beef
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups milk
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • Olive oil for brushing
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Brush the zucchini and eggplant slices with olive oil and arrange them in a single layer on baking sheets. Roast for 20 minutes, turning once, until they are tender and lightly browned.
  3. In a skillet, cook the ground lamb or beef with the onion and garlic over medium heat until browned. Drain any excess fat.
  4. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes to allow flavors to meld.
  5. For the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until slightly golden. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens. Remove from heat and stir in the Parmesan cheese and egg.
  6. In a baking dish, layer half of the roasted zucchini and eggplant slices. Spread the meat sauce over the vegetables. Top with the remaining vegetables.
  7. Pour the béchamel sauce over the top layer of vegetables and smooth it out.
  8. Bake for 30-35 minutes, or until the top is golden brown and bubbly.

Greek Zucchini and Eggplant Moussaka is a rich and satisfying dish that captures the essence of Greek cuisine in a lighter form. The combination of roasted vegetables, savory meat sauce, and creamy béchamel offers a perfect balance of textures and flavors. This moussaka makes an impressive main course for any gathering or a comforting meal for a cozy night in. Serve with a side of Greek salad to complete the meal.

Greek Zucchini Salad with Lemon and Mint

This refreshing Greek Zucchini Salad features crisp zucchini, bright lemon, and fresh mint. It’s a perfect side dish or light lunch option that highlights the fresh flavors of summer.

• Ingredients:
  • 4 medium zucchinis, thinly sliced
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled feta cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• Instructions:
  1. In a large bowl, combine the sliced zucchinis with a pinch of salt. Let sit for 10 minutes, then pat dry with a paper towel.
  2. In a small bowl, whisk together the olive oil and lemon juice.
  3. Toss the zucchini slices with the olive oil mixture, making sure they are evenly coated.
  4. Add the chopped mint, parsley, and red onion. Toss to combine.
  5. Sprinkle the feta cheese on top and season with black pepper.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Greek Zucchini Salad with Lemon and Mint is a light and zesty dish that captures the essence of Greek cuisine. The combination of crisp zucchini, tangy lemon, and fresh mint creates a refreshing salad that’s perfect for warm weather. It’s an ideal side dish for grilled meats or can be enjoyed on its own as a satisfying lunch. The addition of feta cheese adds a creamy touch that complements the vibrant flavors beautifully.

Greek Zucchini Feta Pancakes

Greek Zucchini Feta Pancakes are savory and flavorful, perfect for breakfast or as a light lunch. The combination of zucchini and feta cheese creates a deliciously moist pancake with a hint of Greek seasoning.

• Ingredients:
  • 2 medium zucchinis, grated
  • 1/2 cup crumbled feta cheese
  • 1/2 cup all-purpose flour
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • 1/4 cup grated onion
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil for frying
• Instructions:
  1. Place the grated zucchini in a colander and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess moisture with a clean towel.
  2. In a large bowl, combine the zucchini, feta cheese, flour, dill, mint, grated onion, eggs, baking powder, salt, and pepper. Mix until well combined.
  3. Heat a few tablespoons of olive oil in a skillet over medium heat.
  4. Drop spoonfuls of the batter into the skillet and flatten slightly to form pancakes. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
  5. Transfer the pancakes to a paper towel-lined plate to drain excess oil.

Greek Zucchini Feta Pancakes are a delightful and versatile dish that brings a touch of Greek flavor to your table. The combination of tender zucchini and tangy feta creates a satisfying pancake that’s both nutritious and delicious. Whether enjoyed as a savory breakfast, a light lunch, or a snack, these pancakes are sure to please. Pair them with a side of Greek yogurt or tzatziki for an extra burst of flavor.

ucchini and Lemon Orzo

Greek Zucchini and Lemon Orzo is a bright and refreshing side dish that’s perfect for any meal. The combination of tender orzo pasta, crisp zucchini, and zesty lemon creates a flavorful and satisfying dish that pairs well with grilled meats or can be enjoyed on its own.

• Ingredients:
  • 1 cup orzo pasta
  • 2 medium zucchinis, diced
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese
  • Salt and pepper to taste
• Instructions:
  1. Cook the orzo pasta according to the package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced zucchini and cook for 5-7 minutes until tender and slightly browned.
  3. Stir in the cherry tomatoes and cook for another 2-3 minutes until they start to soften.
  4. Add the cooked orzo to the skillet and toss to combine.
  5. Remove from heat and stir in the lemon juice, lemon zest, basil, and parsley.
  6. Season with salt and pepper to taste. Sprinkle the feta cheese over the top before serving.

Greek Zucchini and Lemon Orzo is a versatile and vibrant dish that brings a burst of Mediterranean flavor to your table. The combination of orzo, zucchini, and lemon creates a fresh and satisfying side dish that complements a variety of main courses. It’s perfect for summer meals and makes an excellent addition to any potluck or family gathering. Enjoy it warm or at room temperature for a delightful taste experience.

Greek Zucchini and Chickpea Stew

This hearty Greek Zucchini and Chickpea Stew is a comforting and nutritious meal. The stew features tender zucchini, chickpeas, and a blend of Greek spices, creating a rich and flavorful dish that’s both filling and satisfying.

• Ingredients:
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchinis, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese (optional)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion is softened and translucent, about 5 minutes.
  2. Add the diced zucchini and cook for an additional 5 minutes.
  3. Stir in the chickpeas, diced tomatoes, vegetable broth, oregano, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the zucchini is tender.
  4. Stir in the chopped parsley just before serving.
  5. If desired, sprinkle with crumbled feta cheese before serving.

Greek Zucchini and Chickpea Stew is a hearty and flavorful dish that highlights the best of Mediterranean cuisine. The combination of zucchini and chickpeas creates a satisfying and nutritious meal that’s perfect for cooler weather. This stew is ideal for meal prepping and can be enjoyed on its own or with a side of crusty bread for a complete meal. Its rich flavors and healthy ingredients make it a go-to dish for both casual dinners and special occasions.

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Greek Zucchini and Spinach Pie

Greek Zucchini and Spinach Pie, or “Boureki,” is a savory pastry that combines fresh zucchini, spinach, and feta cheese in a flaky phyllo crust. This pie is perfect for brunch or a light dinner, offering a delicious way to enjoy Greek flavors in a comforting and satisfying dish.

• Ingredients:
  • 1 lb phyllo dough, thawed
  • 3 tbsp olive oil
  • 1 lb zucchini, grated
  • 2 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture with a clean towel.
  3. In a large bowl, combine the zucchini, spinach, feta cheese, ricotta cheese, dill, parsley, eggs, salt, and pepper. Mix well.
  4. Brush a baking dish with olive oil. Lay one sheet of phyllo dough in the dish, brushing it lightly with olive oil. Repeat with half of the phyllo sheets, layering them on top of each other.
  5. Spread the zucchini and spinach mixture evenly over the phyllo dough.
  6. Top with the remaining phyllo sheets, brushing each sheet with olive oil as before.
  7. Bake for 35-40 minutes, or until the phyllo is golden brown and crispy.
  8. Let the pie cool slightly before slicing and serving.

Greek Zucchini and Spinach Pie is a delightful and savory dish that brings together the rich flavors of Greece in a crispy, flaky package. The combination of zucchini, spinach, and feta cheese creates a deliciously satisfying filling that pairs beautifully with the light and crisp phyllo crust. This pie is perfect for a brunch gathering, a light dinner, or even as a hearty snack. Enjoy it warm or at room temperature for a taste of Greek culinary tradition.

Greek Zucchini and Yogurt Dip

Greek Zucchini and Yogurt Dip is a refreshing and light appetizer that pairs perfectly with pita bread or fresh vegetables. The creamy yogurt combined with tender zucchini and Greek herbs creates a flavorful and healthy dip that’s great for any occasion.

• Ingredients:
  • 2 medium zucchinis, grated
  • 1 cup Greek yogurt
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Salt and black pepper to taste
• Instructions:
  1. Place the grated zucchini in a colander and sprinkle with salt. Let sit for 10 minutes to drain excess moisture, then squeeze out as much liquid as possible using a clean towel.
  2. In a mixing bowl, combine the Greek yogurt, minced garlic, dill, mint, lemon juice, and olive oil.
  3. Stir in the grated zucchini and mix until well combined.
  4. Season with salt and black pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Greek Zucchini and Yogurt Dip is a versatile and refreshing appetizer that’s perfect for any gathering. The creamy yogurt and fresh herbs provide a cool contrast to the tender zucchini, making it an ideal choice for a light and healthy snack. Serve it with pita bread, fresh vegetables, or as a topping for grilled meats. This dip is sure to be a hit with its bright flavors and satisfying texture.

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Greek Zucchini and Tomato Gratin

Greek Zucchini and Tomato Gratin is a comforting and flavorful dish that combines layers of zucchini, tomatoes, and a cheesy topping. Baked until golden and bubbly, this gratin makes a wonderful side dish or a light main course.

• Ingredients:
  • 4 medium zucchinis, sliced
  • 4 medium tomatoes, sliced
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Brush a baking dish with olive oil. Arrange alternating layers of zucchini and tomato slices in the dish, slightly overlapping.
  3. In a small bowl, combine the minced garlic, oregano, thyme, salt, and pepper. Sprinkle this mixture evenly over the layered vegetables.
  4. Top with the grated mozzarella and Parmesan cheeses.
  5. Drizzle the remaining olive oil over the top.
  6. Bake for 30-35 minutes, or until the cheese is melted and bubbly and the vegetables are tender.
  7. Garnish with fresh basil before serving.

Greek Zucchini and Tomato Gratin is a delicious and comforting dish that showcases the flavors of summer vegetables. The combination of zucchini and tomatoes, layered with cheese and herbs, creates a satisfying and flavorful gratin that’s perfect as a side dish or a light main course. This dish is easy to prepare and makes an excellent addition to any meal, bringing a taste of Greek-inspired comfort to your table.

Greek Zucchini and Quinoa Salad

Greek Zucchini and Quinoa Salad is a vibrant and nutritious salad that combines cooked quinoa with fresh zucchini, herbs, and a tangy lemon dressing. This salad is perfect as a light lunch or as a side dish for a larger meal.

• Ingredients:
  • 1 cup quinoa
  • 2 medium zucchinis, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • Salt and black pepper to taste
• Instructions:
  1. Cook the quinoa according to the package instructions. Let it cool to room temperature.
  2. In a large bowl, combine the cooked quinoa, diced zucchini, cherry tomatoes, red onion, parsley, basil, and feta cheese.
  3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
  4. Pour the dressing over the quinoa mixture and toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Greek Zucchini and Quinoa Salad is a fresh and healthy option that’s full of flavor and texture. The combination of quinoa, zucchini, and herbs, along with the tangy lemon dressing, creates a satisfying and nutrient-packed salad. Whether served as a light lunch or as a side dish for dinner, this salad is a versatile and delicious way to enjoy the flavors of Greek cuisine.

Greek Zucchini and Chicken Skewers

Greek Zucchini and Chicken Skewers are a delicious and healthy option for grilling season. Marinated in a blend of Greek herbs and spices, these skewers feature tender chicken and crisp zucchini, perfect for a flavorful and satisfying meal.

• Ingredients:
  • 1 lb boneless, skinless chicken breasts, cut into cubes
  • 2 medium zucchinis, sliced into rounds
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • Wooden or metal skewers
• Instructions:
  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
  2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Thread the marinated chicken and zucchini slices onto the skewers, alternating between chicken and zucchini.
  5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the zucchini is tender.
  6. Remove from the grill and let rest for a few minutes before serving.

Greek Zucchini and Chicken Skewers are a flavorful and satisfying choice for your next barbecue or weeknight dinner. The marinade infuses the chicken with aromatic Greek spices, while the grilled zucchini adds a touch of freshness. These skewers are perfect served with a side of tzatziki sauce and a Greek salad for a complete Mediterranean meal.

Greek Zucchini and Rice Casserole

Greek Zucchini and Rice Casserole is a comforting and hearty dish that combines tender zucchini, fluffy rice, and a blend of Greek herbs and cheeses. Baked to perfection, this casserole makes a great side dish or a main course.

• Ingredients:
  • 2 cups cooked rice
  • 2 medium zucchinis, diced
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Greek yogurt
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp olive oil
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
  3. Add the diced zucchini and cook for another 5 minutes until tender. Remove from heat.
  4. In a large bowl, combine the cooked rice, zucchini mixture, mozzarella cheese, Parmesan cheese, Greek yogurt, dill, parsley, oregano, salt, and pepper.
  5. Transfer the mixture to a greased baking dish and spread it out evenly.
  6. Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.

Greek Zucchini and Rice Casserole is a comforting and versatile dish that brings together the flavors of Greece in a simple yet delicious way. The combination of zucchini, rice, and cheeses creates a satisfying meal that’s perfect for a family dinner or as a side dish for special occasions. Its creamy texture and savory taste make it a favorite among those who enjoy hearty, home-cooked meals.

Greek Zucchini and Red Pepper Frittata

Greek Zucchini and Red Pepper Frittata is a versatile and easy-to-make dish that’s perfect for breakfast, brunch, or even a light dinner. With fresh zucchini, sweet red peppers, and a touch of feta cheese, this frittata is packed with flavor and nutrients.

• Ingredients:
  • 1 tbsp olive oil
  • 1 cup diced zucchini
  • 1 cup diced red bell pepper
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in an oven-safe skillet over medium heat. Add the diced zucchini and red bell pepper, cooking until tender, about 5-7 minutes.
  3. In a mixing bowl, whisk together the eggs, milk, feta cheese, parsley, oregano, salt, and pepper.
  4. Pour the egg mixture over the vegetables in the skillet and cook for 2-3 minutes, gently stirring to combine.
  5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
  6. Let cool for a few minutes before slicing and serving.

Greek Zucchini and Red Pepper Frittata is a delicious and nutritious dish that’s perfect for any meal of the day. The combination of fresh vegetables, feta cheese, and herbs creates a flavorful frittata that’s both satisfying and healthy. It’s ideal for a quick breakfast, a light lunch, or a simple dinner. Enjoy it warm or at room temperature for a versatile and delightful meal.

Note: More recipes are coming soon!