Are you looking for a taste of Greece in your kitchen? Look no further! The humble zucchini is a staple ingredient in many Greek dishes, and today we’re excited to share 18 delicious and flavorful Greek zucchini recipes with you. From crispy fritters to hearty stews and soups, these mouthwatering creations are sure to satisfy your taste buds.
In this article, we’ll take you on a culinary journey through Greece, exploring the many ways that zucchini is used in traditional dishes. Whether you’re looking for a quick and easy side dish or a show-stopping main course, we’ve got you covered. So grab a pen and paper (or your favorite recipe app) and get ready to cook up some Greek zucchini magic!
Greek Zucchini Fritters with Tzatziki
A classic Greek appetizer or snack that’s crispy on the outside and tender on the inside, served with a refreshing yogurt-based dip.
Ingredients:
– 2 medium zucchinis, grated
– 1/4 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
– Tzatziki sauce (recipe below)
Instructions:
1. In a bowl, combine grated zucchini, flour, breadcrumbs, baking powder, salt, and pepper.
2. Add the beaten egg and mix until well combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the zucchini mixture into the oil, flattening slightly with a spatula.
5. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels.
Tzatziki Sauce:
– 1 cup plain Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– Salt to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Stuffed Greek Zucchini with Feta and Herbs
This recipe combines the flavors of Greece with the freshness of summer squash. Tender zucchinis are filled with a savory mixture of feta, herbs, and spices, then baked to perfection.
Ingredients:
– 4 medium zucchinis
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat
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 together feta cheese, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each zucchini with the feta mixture, dividing it evenly among the four.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, or until the zucchinis are tender and the filling is golden brown.
Cooking Time: 25-30 minutes
Greek Zucchini Salad with Lemon and Olive Oil
Greek Zucchini Salad with Lemon and Olive Oil: A refreshing summer salad that combines the sweetness of zucchini with the brightness of lemon and the richness of olive oil.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon red wine vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine zucchini slices and set aside.
2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper to make the dressing.
3. Pour the dressing over the zucchini slices and toss to coat.
4. Let the salad sit at room temperature for 15-20 minutes to allow the flavors to meld.
5. Just before serving, garnish with chopped parsley or dill if desired.
Cooking Time: None! This salad is a quick and easy side dish that’s ready in no time.
Greek Zucchini and Tomato Bake
This flavorful and healthy Greek-inspired casserole combines the freshness of zucchini and tomatoes with the richness of feta cheese, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 2 medium zucchinis, sliced
– 1 large tomato, diced
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini, tomato, olives, feta cheese, and garlic.
3. Drizzle with olive oil and season with salt and pepper.
4. Transfer the mixture to a 9×13-inch baking dish and smooth out.
5. Bake for 30-35 minutes or until the vegetables are tender and lightly browned.
Cooking Time: 30-35 minutes
Greek Zucchini Pie with Phyllo Dough
Greek Zucchini Pie with Phyllo Dough Recipe
A delicious twist on traditional zucchini pie, this Greek-inspired version adds a crispy phyllo crust and a tangy feta cheese topping.
Ingredients:
– 1 medium zucchini, grated
– 2 cups phyllo dough, thawed
– 1/2 cup feta cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten (for brushing phyllo)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine grated zucchini, olive oil, garlic, salt, and pepper. Mix well.
3. Layer the phyllo dough in a 9-inch pie dish, brushing each sheet with the beaten egg. Reserve some dough for topping.
4. Fill the pie crust with the zucchini mixture and top with crumbled feta cheese.
5. Roll out reserved phyllo dough to fit the top of the pie and place on top.
6. Bake for 45-50 minutes or until phyllo is golden brown.
Cooking Time: 45-50 minutes
Greek Zucchini Soup with Avgolemono Sauce
A refreshing and flavorful soup that combines the best of Greek cuisine with a tangy avgolemono sauce, perfect for a light lunch or dinner.
Ingredients:
For the soup:
– 2 medium zucchinis, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup grated feta cheese (optional)
– Salt and pepper to taste
For the avgolemono sauce:
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup warm water
– 2 tablespoons melted butter or olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the zucchinis and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the zucchinis are tender.
3. Blend the soup until smooth. Season with salt and pepper to taste.
4. For the avgolemono sauce, whisk together the egg yolks, lemon juice, and warm water in a small bowl. Add the melted butter or olive oil; whisk until smooth.
5. Serve the soup hot, topped with feta cheese (if using) and drizzled with the avgolemono sauce.
Cooking Time: 30-40 minutes
Greek Zucchini and Lamb Stew
Greek Zucchini and Lamb Stew: A hearty and flavorful stew that combines tender lamb with sautéed zucchini, aromatic spices, and a hint of Mediterranean flair.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch cubes
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup beef broth
– 1/4 cup white wine (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb cubes and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium, add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
4. Add the sliced zucchinis, oregano, cumin, salt, and pepper. Cook for an additional 2-3 minutes or until the zucchini is tender.
5. Pour in the beef broth and white wine (if using), scraping up any browned bits from the bottom of the pot.
6. Return the lamb to the pot, cover, and simmer for 20-25 minutes or until the lamb is tender.
Cooking Time: 35-40 minutes
Greek Zucchini Stuffed with Rice and Mint
Elevate your summer meals with this refreshing twist on traditional stuffed zucchini. This Greek-inspired recipe combines the flavors of juicy mint, creamy feta cheese, and savory rice for a deliciously light and healthy dish.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked white rice
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
– Lemon wedges (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 together cooked rice, crumbled feta cheese, and chopped mint leaves.
4. Stuff each zucchini shell with the rice mixture, dividing it evenly among the four zucchinis.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Greek Zucchini and Eggplant Moussaka
Moussaka is a beloved Greek dish that layers tender eggplant, zucchini, and rich bechamel sauce to create a satisfying vegetarian main course. This recipe simplifies the traditional process while maintaining its authentic flavors.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup bechamel sauce (see below for recipe)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the eggplant and zucchini slices until tender.
3. In a separate pan, cook the onion and garlic until softened.
4. In a greased 9×13-inch baking dish, create a layer of cooked vegetables, followed by a layer of bechamel sauce, and finally a sprinkle of Parmesan cheese.
5. Repeat steps 2-4 two more times, finishing with a layer of bechamel sauce on top.
6. Bake for 30 minutes or until the sauce is golden brown.
Cooking Time: 45 minutes
Greek Zucchini with Garlic Yogurt Sauce
A refreshing summer side dish that combines the natural sweetness of zucchini with the tanginess of garlic yogurt sauce, all wrapped up in a Mediterranean-inspired package. This recipe is perfect for warm weather gatherings or as a quick and easy accompaniment to your favorite grilled meats.
Ingredients:
– 2 medium zucchinis
– 1/4 cup plain Greek yogurt
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or dill for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice zucchinis into 1/4-inch thick rounds.
3. Brush both sides of the zucchini with olive oil, then season with salt and pepper.
4. Grill zucchinis for 3-4 minutes per side, or until tender and lightly charred.
5. Meanwhile, mix Greek yogurt and minced garlic in a small bowl.
6. Serve grilled zucchini with Garlic Yogurt Sauce spooned over the top. Garnish with chopped parsley or dill, if desired.
Cooking Time: 10-12 minutes
Greek Zucchini and Chickpea Stew
A hearty and flavorful stew that combines the freshness of zucchini with the richness of chickpeas, all wrapped up in a Greek-inspired broth.
Ingredients:
– 1 medium zucchini, diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– 4 cups vegetable broth
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced zucchini, chickpeas, canned tomatoes, oregano, thyme, salt, and pepper. Stir well to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until the zucchini is tender.
Cooking Time: 20-25 minutes
Greek Zucchini and Potato Gratin
This flavorful gratin combines the natural sweetness of zucchinis and potatoes with the savory charm of feta cheese, all wrapped up in a rich and creamy bechamel sauce. Perfect for a cozy dinner or a special occasion, this Greek-inspired dish is sure to delight!
Ingredients:
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 2-3 large potatoes, peeled and thinly sliced
– 1/2 cup grated feta cheese
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup bechamel sauce (see below for recipe)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the zucchinis and potatoes in olive oil until tender.
3. In a separate bowl, combine feta cheese, chopped onion, and minced garlic.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Create layers of sautéed vegetables, bechamel sauce, and feta mixture, finishing with a layer of bechamel on top.
6. Bake for 30-40 minutes, or until the top is golden brown and the sauce is bubbly.
Bechamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt and pepper, to taste
Combine butter, flour, and milk in a saucepan. Whisk until smooth and cook over medium heat, stirring constantly, until the sauce thickens.
Greek Zucchini and Spinach Spanakopita
This recipe combines the flavors of Greece with the freshness of zucchini and spinach, wrapped up in a crispy phyllo pastry. Perfect as an appetizer or side dish.
Ingredients:
– 2 medium zucchinis, grated
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup feta cheese, crumbled
– 1/4 cup olive oil
– 2 eggs
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package phyllo dough (usually found in the freezer section)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine zucchini, spinach, onion, garlic, feta cheese, and olive oil. Mix well.
3. Beat eggs in a separate bowl, then add salt and pepper. Stir into the vegetable mixture.
4. Layer phyllo dough in a 9×13 inch baking dish, brushing each sheet with melted butter.
5. Spoon the filling over the phyllo layers.
6. Roll up any remaining phyllo dough and place on top of the filling.
7. Bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Greek Zucchini and Lemon Orzo
Brighten up your dinner table with this flavorful and refreshing Greek-inspired orzo dish, perfect for warm weather. This simple recipe combines the sweetness of zucchini with the brightness of lemon and the comforting warmth of orzo.
Ingredients:
– 1 cup orzo
– 2 medium zucchinis, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Cook the orzo according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the diced zucchini and cook until tender, about 5-6 minutes.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Combine the cooked orzo and zucchini mixture. Serve warm, garnished with parsley if desired.
Cooking Time: 20-25 minutes
Greek Zucchini and Olive Tapenade
Greek Zucchini and Olive Tapenade Recipe
Discover the flavors of Greece with this simple yet flavorful recipe combining grilled zucchini, crispy feta cheese, and a rich olive tapenade. Perfect as an appetizer or side dish.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup Kalamata olives, pitted
– 2 tablespoons capers, rinsed and drained
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush zucchinis with olive oil and season with garlic, salt, and pepper. Grill for 3-4 minutes per side, or until tender and slightly charred.
3. Meanwhile, combine olives, capers, lemon juice, and a pinch of salt in a bowl. Mash with a fork to create the tapenade.
4. Once zucchinis are cooked, slice into 1-inch rounds.
5. Top each round with a dollop of tapenade, crumbled feta cheese, and a sprinkle of parsley (optional).
6. Serve immediately.
Cooking Time: 15-20 minutes
Greek Zucchini with Honey and Walnuts
This recipe combines the natural sweetness of zucchinis with the richness of honey and the crunch of walnuts, creating a delightful side dish or snack. Perfect for warm weather, this easy-to-make recipe is sure to please.
Ingredients:
– 2 medium-sized zucchinis
– 1/4 cup honey
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into 1/4-inch thick rounds.
3. In a large bowl, whisk together honey, olive oil, salt, and pepper. Add the sliced zucchinis and toss to coat evenly.
4. Spread the zucchini slices on a baking sheet lined with parchment paper.
5. Sprinkle chopped walnuts over the zucchinis.
6. Bake for 20-25 minutes or until the zucchinis are tender and lightly caramelized.
7. Garnish with fresh parsley or dill, if desired.
Cooking Time: 20-25 minutes
Greek Zucchini and Halloumi Skewers
Experience the flavors of Greece with this refreshing summer dish. Sweet zucchinis, savory halloumi cheese, and a hint of Mediterranean herbs come together to create a perfect skewer.
Ingredients:
– 4 medium zucchinis, cut into 1-inch pieces
– 1 block of halloumi cheese, cut into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 2 tbsp freshly chopped oregano
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, and oregano.
3. Add zucchini and halloumi to the bowl; toss to coat with the marinade.
4. Thread 2-3 pieces of zucchini and 1 piece of halloumi onto each skewer.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, until zucchini is tender and cheese is slightly charred.
Cooking Time: 8-10 minutes
Greek Zucchini and Tomato Stuffed Peppers
This flavorful recipe combines the sweetness of bell peppers with the savory flavors of zucchini, tomatoes, and feta cheese, all wrapped up in a Mediterranean-inspired package.
Ingredients:
– 4 large bell peppers, any color
– 2 medium zucchinis, diced
– 1 can (14.5 oz) of diced tomatoes
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, sauté zucchini, garlic, and parsley until tender. Add diced tomatoes and cook for an additional 5 minutes.
4. Stuff each pepper with the zucchini mixture, followed by a sprinkle of feta cheese.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 30-40 minutes or until bell peppers are tender.
Cooking Time: 30-40 minutes
Summary
Get ready to indulge in the flavors of Greece with these 18 delicious zucchini recipes! From classic dishes like stuffed zucchini and moussaka, to innovative twists like zucchini fritters and pie, there’s something for everyone. Try the Greek Zucchini Fritters with Tzatziki, a crispy and tangy appetizer, or the Stuffed Greek Zucchini with Feta and Herbs, a flavorful side dish perfect for family gatherings. Whatever your taste, these recipes will transport you to the Mediterranean coast. Treat your taste buds to a culinary journey!
