25+ Delicious Greek Zucchini and Tomato Recipes You’ll Love

Zucchini and tomatoes are a beloved combination in Greek cuisine, bringing together the vibrant flavors of summer with the earthy, comforting essence of Mediterranean dishes.

Whether you’re looking for a quick salad, a hearty stew, or a savory baked dish, Greek zucchini and tomato recipes offer an abundance of options for every meal.

From classic casseroles like Briam to refreshing salads and savory pies, these recipes highlight the simplicity and beauty of Greek cooking.

With over 25 delicious and versatile recipes to explore, you’ll discover just how easy it is to turn these humble vegetables into culinary masterpieces.

Whether you’re cooking for your family, hosting a dinner party, or simply enjoying a quiet meal, these Greek zucchini and tomato recipes will inspire you to add a Mediterranean twist to your everyday meals.

25+ Delicious Greek Zucchini and Tomato Recipes You’ll Love

Greek cuisine is celebrated for its fresh, healthy ingredients and bold flavors, and these 25+ zucchini and tomato recipes embody that spirit perfectly. Whether you’re indulging in a baked gratin, enjoying a hearty stew, or preparing a quick salad, these recipes showcase the versatility of zucchini and tomatoes.

With minimal ingredients and simple techniques, you can create satisfying, wholesome meals that capture the essence of Mediterranean cooking.

So, whether you’re an experienced cook or just starting your culinary journey, these Greek zucchini and tomato dishes are the perfect way to bring the taste of Greece into your home.

Try one today, and enjoy a little slice of the Mediterranean with every bite!

Greek Zucchini and Tomato Stew (Briam)

Briam is a traditional Greek dish that combines fresh summer vegetables in a deliciously simple baked stew. It is a great way to use zucchini and tomatoes, two staples of Greek cuisine, alongside potatoes, onions, and garlic. Slow-baked with olive oil and fresh herbs, this dish bursts with Mediterranean flavor. It is hearty enough to serve as a main dish or can accompany grilled meats or fish. Not only is it easy to make, but it’s also vegan-friendly and healthy, highlighting the nutritious benefits of seasonal vegetables.

Ingredients:

• 2 medium zucchinis, sliced
• 3 medium tomatoes, chopped
• 2 large potatoes, peeled and thinly sliced
• 1 onion, finely sliced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 cup water
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, layer the zucchini, tomatoes, potatoes, and onions.
3. Scatter the minced garlic evenly over the vegetables.
4. In a small bowl, mix the olive oil, water, oregano, thyme, salt, and pepper. Drizzle this mixture over the vegetables.
5. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly browned.
6. Garnish with fresh parsley and serve warm.

Briam is a satisfying, rustic dish that allows the flavors of fresh vegetables to shine. The combination of zucchini, tomatoes, and aromatic herbs brings a taste of Greece to your table. It’s the perfect choice for a comforting yet healthy meal, and the leftovers taste even better the next day!

Greek Zucchini and Tomato Fritters (Kolokythokeftedes)

Kolokythokeftedes, or Greek zucchini fritters, are a beloved appetizer made with shredded zucchini, tomatoes, herbs, and feta cheese. These crispy fritters are packed with Mediterranean flavors and are often served with tzatziki for dipping. They are a great way to use up excess zucchini and make an excellent starter or snack. The texture is light and fluffy on the inside, with a golden-brown exterior that offers the perfect crunch.

Ingredients:

• 2 medium zucchinis, grated
• 2 medium tomatoes, deseeded and finely chopped
• 1/2 cup crumbled feta cheese
• 1 egg, beaten
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup flour (or more as needed)
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a colander. Sprinkle with a little salt and let them sit for about 10 minutes to release excess moisture. Then, squeeze them dry using a clean kitchen towel.
2. In a large bowl, combine the grated zucchini, tomatoes, feta, beaten egg, mint, dill, salt, and pepper.
3. Gradually add the flour until the mixture holds together, but is still slightly moist.
4. Heat olive oil in a large skillet over medium heat. Using a tablespoon, scoop the zucchini mixture into the pan, flattening slightly with the back of the spoon.
5. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain excess oil. Serve warm with tzatziki.

Kolokythokeftedes are a fantastic way to enjoy the flavors of Greek cuisine in a small, bite-sized form. The combination of zucchini, tomatoes, feta, and fresh herbs is irresistible, making these fritters an excellent choice for a crowd-pleasing appetizer or a tasty snack. Serve them with a tangy dipping sauce, and you’ll have a true Mediterranean treat.

Greek Zucchini and Tomato Orzo Salad

This refreshing Greek orzo salad combines zucchini, tomatoes, and orzo pasta for a light yet satisfying meal. Tossed in a lemony olive oil dressing with hints of oregano, this dish is perfect for summer. The fresh vegetables provide a vibrant contrast to the chewy orzo, and the addition of feta and Kalamata olives gives it a briny, tangy finish. It’s a versatile dish that works well as a side or as a light main course.

Ingredients:

• 1 cup orzo pasta
• 1 medium zucchini, diced
• 2 medium tomatoes, diced
• 1/4 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the orzo according to package instructions. Drain and set aside.
2. While the orzo cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced zucchini and sauté for 5 minutes, until slightly tender.
3. In a large bowl, combine the cooked orzo, sautéed zucchini, tomatoes, olives, and feta cheese.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper. Pour this dressing over the orzo mixture and toss to combine.
5. Garnish with fresh basil or parsley and serve chilled or at room temperature.

This Greek zucchini and tomato orzo salad is a refreshing, flavorful dish that’s perfect for warm days. It’s easy to prepare and makes an excellent side or light meal. The bright lemony dressing, paired with the salty feta and olives, enhances the fresh flavors of the zucchini and tomatoes. This salad is sure to become a summertime favorite!

Greek Zucchini and Tomato Casserole

This Greek zucchini and tomato casserole is a comforting, cheesy dish that combines layers of thinly sliced zucchini and fresh tomatoes with a creamy béchamel sauce. The result is a delightful baked casserole that’s both hearty and light, with plenty of Mediterranean flavors. This dish is perfect as a vegetarian main course or a side dish to accompany grilled meats or seafood. The rich sauce and melted cheese bring everything together beautifully, making this a perfect dinner party recipe.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 3 medium tomatoes, thinly sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1 cup grated mozzarella cheese
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until softened, about 5 minutes.
3. In a small saucepan, melt the butter and whisk in the flour to create a roux. Gradually add the milk, whisking continuously until the mixture thickens into a creamy béchamel sauce. Season with salt and pepper.
4. In a baking dish, layer half of the zucchini and tomatoes, followed by half of the sautéed onions and garlic. Sprinkle half of the grated cheeses over the layer. Repeat with the remaining zucchini, tomatoes, and onions.
5. Pour the béchamel sauce over the top and sprinkle the remaining cheese.
6. Bake for 30 minutes, or until the top is golden and bubbly.
7. Garnish with fresh basil and serve warm.

This Greek zucchini and tomato casserole is a wonderfully rich and satisfying dish. The combination of fresh vegetables with creamy béchamel and melted cheese creates layers of flavor that will please any palate. It’s a fantastic way to elevate simple ingredients into a dish that’s worthy of a special occasion, while still retaining the rustic charm of Greek home cooking.

Greek Stuffed Zucchini with Tomatoes and Rice (Gemista)

Gemista, or stuffed vegetables, is a classic Greek dish that is both flavorful and nutritious. In this version, zucchinis are hollowed out and filled with a mixture of rice, tomatoes, herbs, and spices, then baked until tender. The juicy tomatoes and fragrant rice make this dish a wholesome, vegan-friendly meal that’s perfect for any time of the year. It’s a great way to showcase the bounty of fresh summer produce, and leftovers make an excellent lunch the next day.

Ingredients:

• 4 medium zucchinis, halved and hollowed
• 1 cup cooked rice
• 2 medium tomatoes, finely chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet and sauté the onion and garlic until soft, about 5 minutes.
3. Add the chopped tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Stir in the cooked rice and mix well to combine.
5. Stuff each zucchini half with the rice mixture and place them in a baking dish. Drizzle with a little olive oil and add 1/2 cup of water to the dish.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the zucchinis are tender and the rice is slightly crispy on top.
7. Garnish with fresh parsley and serve warm.

Greek stuffed zucchini with tomatoes and rice is a healthy, delicious dish that’s brimming with flavor. The tender zucchinis, stuffed with aromatic rice and tomatoes, make for a satisfying meal that’s light yet filling. This recipe highlights the best of Mediterranean cuisine, using fresh ingredients and herbs to create a wholesome dish that’s sure to become a family favorite.

Greek Zucchini and Tomato Frittata

This Greek-inspired zucchini and tomato frittata is a simple yet flavorful dish that’s perfect for breakfast, brunch, or a light dinner. The combination of zucchini, tomatoes, and feta cheese adds a Mediterranean touch to the classic frittata. It’s an easy, one-pan recipe that comes together quickly and is a great way to use up leftover vegetables. Serve it with a side of crusty bread and a green salad for a complete meal that’s both nourishing and satisfying.

Ingredients:

• 1 medium zucchini, thinly sliced
• 2 medium tomatoes, chopped
• 6 large eggs
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1/4 cup fresh dill or parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the zucchini slices and sauté for 5 minutes, until softened.
3. Add the chopped tomatoes to the skillet and cook for another 2-3 minutes.
4. In a separate bowl, whisk the eggs, and season with salt and pepper. Stir in the feta cheese and fresh herbs.
5. Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute everything evenly.
6. Cook on the stovetop for 3-4 minutes until the edges begin to set, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
8. Serve warm, sliced into wedges.

This Greek zucchini and tomato frittata is a quick, versatile dish that’s full of fresh flavors. The soft zucchini, juicy tomatoes, and salty feta cheese create a harmonious blend of textures and tastes. Whether you’re looking for a nourishing breakfast or a light dinner, this frittata offers a delightful way to enjoy the simplicity of Mediterranean cuisine.

Greek Zucchini and Tomato Gratin

Greek zucchini and tomato gratin is a baked dish that layers zucchini, tomatoes, and a crunchy breadcrumb topping with flavorful cheese. This recipe delivers all the savory goodness of a classic gratin but with a Mediterranean twist, thanks to fresh herbs like oregano and thyme. The zucchini and tomatoes soften into a deliciously juicy base, while the cheesy, golden-brown topping offers the perfect crunch. This gratin is a perfect side dish for any meal, especially when you’re looking to highlight seasonal vegetables.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 3 medium tomatoes, thinly sliced
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup crumbled feta cheese
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the breadcrumbs, Parmesan cheese, garlic, oregano, thyme, and a pinch of salt and pepper.
3. Lightly grease a baking dish with olive oil. Layer half of the zucchini and tomatoes in the dish, overlapping them slightly.
4. Sprinkle half of the breadcrumb mixture over the vegetables. Repeat with the remaining zucchini and tomatoes, finishing with the rest of the breadcrumbs and a sprinkle of crumbled feta.
5. Drizzle the top with olive oil.
6. Bake for 30-35 minutes, or until the top is golden brown and the vegetables are tender.
7. Garnish with fresh parsley before serving.

Greek zucchini and tomato gratin is a delicious way to enjoy the natural sweetness of zucchini and tomatoes, paired with savory herbs and cheese. The crispy breadcrumb topping adds wonderful texture to the tender vegetables beneath, making this dish both comforting and nutritious. It’s a great addition to any meal and can even be served as a light vegetarian main course.

Greek Zucchini and Tomato Soup

This Greek zucchini and tomato soup is light, healthy, and packed with fresh flavors. The zucchini and tomatoes are simmered with herbs and a touch of olive oil, creating a delicate yet satisfying broth. A small amount of rice is added to give the soup a bit of texture and heartiness, while fresh dill and lemon juice brighten the flavors. This soup is perfect for summer when zucchini and tomatoes are at their peak, but it can be enjoyed year-round as a healthy and comforting meal.

Ingredients:

• 2 medium zucchinis, diced
• 4 medium tomatoes, chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 4 cups vegetable broth
• 1/4 cup uncooked white rice
• 1 teaspoon dried oregano
• Juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
2. Add the zucchini and tomatoes to the pot, stirring occasionally, and cook for 5 minutes.
3. Stir in the vegetable broth, rice, oregano, and a pinch of salt and pepper. Bring the soup to a simmer and cook for 20-25 minutes, or until the rice is tender.
4. Stir in the lemon juice and fresh dill. Adjust seasoning with salt and pepper if needed.
5. Serve warm, garnished with fresh dill or parsley.

This Greek zucchini and tomato soup is a wonderfully light and refreshing dish that’s perfect for a healthy lunch or dinner. The combination of zucchini and tomatoes, along with a hint of lemon and dill, gives this soup a fresh and vibrant flavor. It’s an excellent way to incorporate seasonal vegetables into your meals and can be enjoyed as a starter or a main dish on its own.

Greek Zucchini and Tomato Tart

This Greek-inspired zucchini and tomato tart is an elegant and flavorful dish that’s perfect for brunch, lunch, or a light dinner. A flaky pastry crust is filled with layers of zucchini, tomatoes, and feta cheese, then baked to golden perfection. The fresh vegetables pair beautifully with the tangy feta and herbs, creating a savory tart that’s both satisfying and visually appealing. It’s a versatile recipe that can be served warm or at room temperature, making it ideal for gatherings or casual family meals.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium zucchinis, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface and place it on a baking sheet lined with parchment paper. Use a fork to poke holes in the center of the pastry, leaving a 1-inch border around the edges.
3. Arrange the zucchini and tomato slices in overlapping rows on the pastry, leaving the border empty.
4. Drizzle the olive oil over the vegetables, then sprinkle with feta cheese, oregano, salt, and pepper.
5. Brush the edges of the pastry with the beaten egg to give it a golden, shiny finish when baked.
6. Bake for 25-30 minutes, or until the pastry is puffed and golden and the vegetables are tender.
7. Garnish with fresh basil leaves before serving.

This Greek zucchini and tomato tart is a simple yet elegant dish that’s full of Mediterranean flavors. The flaky pastry provides a perfect base for the juicy vegetables and tangy feta cheese, making each bite a delightful combination of textures. It’s a beautiful and tasty centerpiece for any meal, and its ease of preparation makes it an ideal recipe to impress guests without much effort.

Greek Zucchini and Tomato Skillet with Feta

This Greek zucchini and tomato skillet is a quick and easy dish that’s bursting with Mediterranean flavors. With just a few ingredients, including zucchini, tomatoes, feta, and olive oil, this one-pan meal comes together in under 30 minutes. The fresh vegetables are sautéed until tender, then topped with crumbled feta and fresh herbs for a vibrant, satisfying dish. This recipe is perfect as a light dinner or as a side dish to accompany grilled meats or fish.

Ingredients:

• 2 medium zucchinis, sliced
• 3 medium tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
4. Stir in the chopped tomatoes and oregano, cooking for an additional 3-4 minutes until the tomatoes start to break down.
5. Season with salt and pepper, then remove from heat.
6. Sprinkle the crumbled feta over the top and garnish with fresh basil or parsley.
7. Serve warm, directly from the skillet.

This Greek zucchini and tomato skillet with feta is a wonderful weeknight meal that’s light, flavorful, and easy to prepare. The combination of sautéed vegetables and salty feta creates a delicious contrast of textures and tastes, while the fresh herbs bring a vibrant finish. Whether served on its own or paired with other dishes, this skillet recipe is sure to become a family favorite for quick, wholesome meals.

Greek Zucchini and Tomato Bake with Eggplant

This Greek zucchini, tomato, and eggplant bake is a hearty and flavorful dish that combines three classic Mediterranean vegetables in a simple casserole. Layers of tender zucchini, juicy tomatoes, and earthy eggplant are baked together with garlic, olive oil, and herbs, creating a satisfying vegetarian main course or side dish. The vegetables soften and meld into one another as they bake, offering a comforting, nutritious, and flavorful dish that celebrates the best of Greek cuisine.

Ingredients:

• 2 medium zucchinis, sliced
• 1 large eggplant, sliced
• 3 medium tomatoes, sliced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly oil a baking dish and layer half of the zucchini, eggplant, and tomatoes.
3. Sprinkle half of the minced garlic, oregano, salt, and pepper over the vegetables.
4. Repeat with the remaining vegetables and seasonings.
5. Drizzle the olive oil over the top layer.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the vegetables are tender and slightly caramelized on top.
7. Garnish with fresh thyme or parsley and serve warm.

This Greek zucchini and tomato bake with eggplant is a wonderful dish for anyone who loves Mediterranean flavors. The combination of soft, flavorful vegetables and aromatic herbs makes this a versatile and healthy option for any meal. It’s easy to prepare and perfect for feeding a crowd, while also being a great make-ahead option for busy weeknights or family dinners.

Greek Zucchini and Tomato Pie (Kolokithopita)

Kolokithopita, or Greek zucchini pie, is a savory pie made with layers of crisp phyllo dough filled with zucchini, tomatoes, and feta cheese. This traditional dish is similar to spanakopita, but the star ingredient here is zucchini, which is mixed with herbs and cheese to create a delicious, filling pie. It’s an ideal recipe for brunch, lunch, or as a light dinner, and is perfect for serving at gatherings or picnics. Each bite offers a satisfying mix of flaky pastry and savory filling.

Ingredients:

• 4 sheets phyllo dough
• 2 medium zucchinis, grated
• 2 medium tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 2 eggs, beaten
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Grate the zucchinis, then place them in a colander and sprinkle with salt. Let them drain for 10 minutes, then squeeze out the excess water.
3. In a large bowl, mix the grated zucchini, chopped tomatoes, feta, dill, mint, beaten eggs, and a pinch of salt and pepper.
4. Brush a baking dish with olive oil. Layer two sheets of phyllo dough in the dish, brushing each layer with olive oil.
5. Spread the zucchini mixture evenly over the phyllo dough.
6. Layer the remaining two sheets of phyllo dough on top, brushing each with olive oil.
7. Bake for 40-45 minutes, or until the phyllo is golden and crispy.
8. Let the pie cool slightly before slicing and serving.

Greek zucchini and tomato pie is a savory delight that showcases the freshness of zucchini and tomatoes, paired with the tanginess of feta and the crispiness of phyllo dough. The combination of textures and flavors in each bite makes this pie a satisfying meal that can be enjoyed hot or at room temperature. Whether you’re serving it at a casual gathering or a family meal, kolokithopita is a versatile and flavorful dish that’s sure to impress.

Greek Zucchini and Tomato Stew (Briam)

Briam is a classic Greek vegetable stew, and this version with zucchini and tomatoes is a wonderful showcase of Mediterranean simplicity. The vegetables are slowly roasted with olive oil, garlic, and fresh herbs until they become tender and flavorful. The tomatoes release their juices, creating a rich sauce that complements the zucchini perfectly. This dish is great served as a vegetarian main course or as a side dish for grilled meats or fish. Its rich flavors and easy preparation make it a favorite in Greek households.

Ingredients:

• 2 medium zucchinis, sliced
• 4 medium tomatoes, chopped
• 1 onion, thinly sliced
• 4 garlic cloves, minced
• 1/3 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, combine the zucchini, tomatoes, onion, and garlic.
3. Drizzle with olive oil and season with oregano, thyme, salt, and pepper. Toss everything to coat the vegetables evenly.
4. Cover the dish with foil and bake for 40 minutes, stirring halfway through.
5. Remove the foil and bake for another 15-20 minutes until the vegetables are tender and slightly caramelized.
6. Garnish with fresh parsley before serving.

This Greek zucchini and tomato stew, or Briam, is a comforting and hearty dish that showcases the essence of Greek cooking. The slow-roasted vegetables develop deep, rich flavors, and the olive oil adds a luscious, silky texture to the stew. This dish is perfect for those who love healthy, simple meals that highlight the natural flavors of fresh produce.

Greek Zucchini and Tomato Salad with Olive Oil and Lemon

This light and refreshing Greek zucchini and tomato salad is perfect for warm-weather meals. Thinly sliced zucchini and juicy tomatoes are tossed with a simple olive oil and lemon dressing, then topped with fresh herbs for an extra burst of flavor. The raw zucchini gives the salad a crisp texture, while the lemon dressing adds a bright, tangy contrast to the sweetness of the tomatoes. It’s a healthy, vibrant salad that pairs beautifully with grilled meats, fish, or as part of a mezze spread.

Ingredients:

• 2 medium zucchinis, thinly sliced (use a mandoline if possible)
• 3 medium tomatoes, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh mint or basil for garnish

Instructions:

1. In a large bowl, combine the sliced zucchini and chopped tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the zucchini and tomatoes, tossing gently to coat.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Garnish with fresh mint or basil and serve immediately.

This Greek zucchini and tomato salad is a simple yet delicious way to enjoy raw, fresh vegetables in a Mediterranean-inspired dish. The crisp zucchini and juicy tomatoes are perfectly complemented by the zesty lemon dressing, making this salad both refreshing and satisfying. It’s ideal for summer meals and is sure to be a hit at barbecues or as a side dish for a variety of mains.

Greek Zucchini and Tomato Stuffed Peppers

This Greek-inspired recipe takes traditional stuffed peppers to a new level by filling them with a delicious mix of zucchini, tomatoes, and feta cheese. The zucchini and tomatoes are sautéed and combined with feta, herbs, and rice to create a flavorful filling that’s stuffed into sweet bell peppers and baked until tender. These stuffed peppers are a wholesome, colorful meal that’s perfect for vegetarians or anyone looking for a healthy, satisfying dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium zucchini, diced
• 3 medium tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1 cup cooked rice
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
3. Add the diced zucchini and tomatoes, cooking for another 5 minutes. Stir in the cooked rice, oregano, feta cheese, and season with salt and pepper.
4. Stuff each bell pepper with the zucchini and tomato mixture and place them in a baking dish.
5. Drizzle a little olive oil over the peppers and cover the dish with foil.
6. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes, or until the peppers are tender and slightly golden on top.
7. Garnish with fresh parsley before serving.

Greek zucchini and tomato stuffed peppers are a flavorful and nutritious dish that brings together the best of Mediterranean ingredients. The combination of savory vegetables, tangy feta, and hearty rice creates a delicious filling that pairs perfectly with the sweet bell peppers. This is a great recipe for meal prepping or serving at family dinners, as it’s filling, healthy, and easy to prepare.

Note: More recipes are coming soon!