Get ready to taste the sunshine with these 18 flavorful Greek zucchini recipes! Zucchini, also known as courgettes, is a staple ingredient in many Mediterranean cuisines, including Greek cooking. This versatile summer squash is perfect for grilling, baking, or sautéing, making it an ideal base for a wide range of delicious dishes.
From classic Greek recipes like stuffed zucchini boats and baked zucchini casserole, to innovative twists like zucchini fritters with tzatziki sauce and grilled zucchini with oregano and lemon, we’ve got you covered. Whether you’re looking for a light and refreshing salad or a hearty and satisfying main course, our collection of Greek zucchini recipes has something for everyone.
In this article, we’ll take you on a culinary journey through the flavors and traditions of Greece, exploring the many ways that zucchini can be used to create mouthwatering meals. So sit back, relax, and get ready to indulge in the taste of Greece with these amazing zucchini recipes!
Greek-style stuffed zucchini boats
Experience the flavors of Greece with this delightful recipe that combines tender zucchinis with a savory filling, perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 medium-sized zucchinis
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup cooked rice
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat the 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 pan, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stuff each zucchini boat with the cooked rice mixture, followed by crumbled feta cheese and chopped parsley.
6. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the filling is golden brown.
Cooking Time: 25-30 minutes
Zucchini fritters with tzatziki sauce
Transform zucchinis into crispy fritters and serve them with a cool and creamy tzatziki sauce for a delightful summer treat.
Ingredients:
For the fritters:
– 2 medium zucchinis, grated
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– 1/4 cup plain Greek yogurt
– Vegetable oil for frying
For the tzatziki sauce:
– 1 large cucumber, peeled and grated
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a bowl, combine zucchini, flour, cornstarch, salt, and baking powder.
2. Add egg, Greek yogurt, and mix until just combined.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium heat. Using a spoon, drop small amounts of the zucchini mixture into the oil. Fry for 3-4 minutes or until golden brown.
4. Drain fritters on paper towels. Serve with tzatziki sauce made by combining all ingredients and refrigerating for at least 30 minutes.
Cooking Time: About 20 minutes (including preparation)
Baked Greek zucchini and feta casserole
A flavorful and refreshing casserole that combines the sweetness of zucchini with the tanginess of feta cheese, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini slices, feta cheese, olive oil, garlic, and oregano. Mix well.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Season with salt and pepper to taste.
5. Sprinkle Parmesan cheese on top (if using).
6. Bake for 35-40 minutes or until zucchini is tender and feta is golden brown.
Cooking Time: 35-40 minutes
Grilled zucchini with oregano and lemon
This refreshing summer side dish is perfect for barbecues, picnics, or a quick weeknight dinner. The combination of grilled zucchini, oregano, and lemon zest creates a flavorful and aromatic vegetable dish that’s sure to please.
Ingredients:
– 2 medium-sized zucchinis
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for a Greek-inspired twist)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Slice the zucchinis into 1/4-inch thick rounds.
3. Brush both sides of the zucchini slices with olive oil and season with salt, pepper, and dried oregano.
4. Grill the zucchini for 3-4 minutes per side, or until tender and lightly charred.
5. Remove from heat and squeeze lemon juice over the grilled zucchini.
6. Serve warm, garnished with crumbled feta cheese if desired.
Cooking Time: 12-15 minutes
Greek zucchini and tomato stew
A hearty and flavorful stew that’s perfect for a weeknight dinner or special occasion. This recipe combines the freshness of zucchini and tomatoes with the warmth of Greek spices.
Ingredients:
– 2 medium zucchinis, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 cup chicken or vegetable broth
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
– Feta cheese crumbles (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced zucchini and cook until tender, about 5 minutes.
5. Stir in the diced tomatoes, broth, oregano, thyme, salt, and pepper.
6. Bring to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
7. Serve hot, topped with feta cheese crumbles if desired.
Cooking Time: 25-30 minutes
Zucchini and spinach Greek pie
A flavorful twist on traditional Greek pie, this recipe combines the freshness of zucchini and spinach with feta cheese and a crispy phyllo crust.
Ingredients:
– 1 medium zucchini, grated
– 2 cups fresh spinach leaves
– 1 cup crumbled feta cheese
– 1/2 cup ricotta cheese
– 1 egg, beaten
– 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 skillet, heat the olive oil over medium-high heat. Add the grated zucchini and cook until tender, about 3-4 minutes.
3. In a separate bowl, combine cooked spinach, crumbled feta cheese, ricotta cheese, and beaten egg. Mix well to combine.
4. Layer phyllo dough in a 9×13-inch baking dish, brushing each sheet with olive oil.
5. Spread the zucchini-spinach mixture evenly over the phyllo layers.
6. Top with additional phyllo sheets and brush with olive oil.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Greek zucchini salad with olives and feta
This refreshing salad combines the sweetness of zucchini with the tanginess of olives and feta, all tied together with a drizzle of olive oil and a squeeze of lemon. Perfect for a light lunch or dinner.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine zucchini slices, olives, and feta.
2. Drizzle with olive oil and squeeze with lemon juice.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley or dill, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Zucchini and lamb moussaka
This classic Greek dish gets a delicious twist with the addition of tender zucchini and flavorful lamb. A medley of Mediterranean flavors come together to create a hearty, satisfying meal perfect for any occasion.
Ingredients:
– 1 large eggplant, sliced
– 2 medium zucchinis, sliced
– 1 pound lamb shoulder, ground
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup grated feta cheese
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, cook lamb, onion, and garlic until browned; set aside.
3. Brush eggplant slices with olive oil and grill or bake until tender.
4. Cook zucchinis in boiling water for 5 minutes; drain and set aside.
5. In a separate bowl, mix cooked lamb mixture with tomato puree and season with salt and pepper.
6. Assemble the moussaka: layer grilled eggplant, lamb mixture, and zucchini slices in a baking dish; top with feta cheese and breadcrumbs.
7. Bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Greek zucchini soup with avgolemono
A refreshing and flavorful summer soup, this Greek zucchini soup with avgolemono is a perfect blend of creamy richness and tangy brightness. This traditional Greek recipe combines the sweetness of zucchini with the velvety texture of avgolemono (egg and lemon sauce).
Ingredients:
– 2 medium zucchinis, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the zucchini and cook until tender, about 10 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
4. Remove from heat and let cool slightly. Use an immersion blender or transfer the soup to a blender; puree until smooth.
5. In a bowl, whisk together the heavy cream and eggs until well combined. Temper the mixture by slowly pouring it into the warm soup while whisking constantly.
6. Stir in the lemon juice and season with salt and pepper to taste. Serve hot, garnished with parsley or dill if desired.
Cooking Time: 35-40 minutes
Zucchini and herb dolmades
These flavorful dolmades are a refreshing twist on the classic stuffed grape leaves. The combination of zucchini, herbs, and spices creates a delightful Mediterranean-inspired snack or appetizer.
Ingredients:
– 4-6 medium-sized zucchinis
– 1/2 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into thin strips.
3. In a bowl, combine cooked rice, parsley, dill, feta cheese (if using), garlic, salt, and pepper.
4. Lay a zucchini strip flat, leaving a 1-inch border at the top. Place about 1 tablespoon of the rice mixture in the center.
5. Fold the zucchini over the filling to form a neat package. Repeat with remaining ingredients.
6. Place dolmades seam-side down on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and bake for 15-20 minutes, or until zucchinis are tender.
Cooking Time: 15-20 minutes
Greek-style roasted zucchini with garlic
This recipe brings out the natural sweetness of zucchini by roasting it with garlic and a hint of Mediterranean flair. Perfect as a side dish or light lunch.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss zucchini slices with olive oil, minced garlic, dried oregano, salt, and pepper until evenly coated.
3. Spread the zucchini mixture on a baking sheet lined with parchment paper in a single layer.
4. Roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
5. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 20-25 minutes
Zucchini and chickpea Greek salad
A refreshing twist on a classic Greek salad, this recipe combines the nutty flavor of roasted zucchini with creamy chickpeas, tangy feta cheese, and a hint of Mediterranean herbs.
Ingredients:
– 1 medium zucchini
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Slice the zucchini into 1/4-inch thick rounds. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large bowl, combine chickpeas, olives, feta cheese, red onion, oregano, salt, and pepper.
3. Once the zucchini is roasted, let it cool slightly before chopping into small pieces. Add to the bowl with the other ingredients.
4. Drizzle with red wine vinegar and toss gently to combine.
5. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Greek zucchini bread with walnuts
Savor the flavors of Greece with this moist and aromatic zucchini bread infused with the crunch of walnuts.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 medium zucchini, grated
– 1/4 cup chopped walnuts
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine sugar, butter, eggs, zucchini, walnuts, lemon juice, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool on wire rack for 10 minutes before slicing.
Cooking Time: 55-60 minutes
Zucchini and mint Greek yogurt dip
This light and tangy dip is perfect for warm weather gatherings or as a healthy snack on its own. With the sweetness of zucchini and the cooling effect of mint, this Greek yogurt-based dip is sure to be a hit.
Ingredients:
– 1 medium-sized zucchini
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Grate the zucchini and place it on a baking sheet lined with parchment paper.
3. Roast the zucchini in the oven for 15-20 minutes, or until it’s tender and lightly caramelized.
4. In a bowl, combine the roasted zucchini, Greek yogurt, mint leaves, lemon juice, salt, and pepper.
5. Mix well to combine.
6. Chill the dip in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (roasting the zucchini)
Serve: With pita chips, veggies, or crackers.
Greek zucchini and rice stuffed peppers
This recipe combines the flavors of Greece with the convenience of a one-dish meal. Tender bell peppers are filled with a savory mixture of cooked rice, zucchini, feta cheese, and Greek seasonings.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 medium zucchini, diced
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, zucchini, feta cheese, olive oil, onion, garlic, oregano, salt, and pepper.
4. Stuff each pepper with the rice mixture and top with pepper lid.
5. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Zucchini and eggplant Greek bake
A flavorful and healthy twist on traditional Mediterranean cuisine, this zucchini and eggplant bake is perfect for a quick weeknight dinner or weekend lunch. With the combination of tender vegetables, creamy feta cheese, and aromatic herbs, you’ll be hooked from the first bite.
Ingredients:
– 2 medium zucchinis, sliced
– 2 medium eggplants, sliced
– 1/4 cup olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1 tablespoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss zucchini and eggplant slices with olive oil, onion, garlic, salt, and pepper.
3. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
4. Sprinkle feta cheese and oregano evenly over the top.
5. Bake for 30-35 minutes or until vegetables are tender and golden brown.
Cooking Time: 30-35 minutes
Greek zucchini and halloumi skewers
A refreshing twist on traditional skewers, these Greek-inspired bites combine tender zucchini and crumbly halloumi cheese with a hint of Mediterranean flavor.
Ingredients:
– 1 medium zucchini
– 8 oz halloumi cheese, cut into 1-inch cubes
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread zucchini slices, halloumi cubes, and garlic onto skewers, leaving a small space between each piece.
3. Brush with olive oil and sprinkle with oregano, salt, and pepper.
4. Grill for 8-10 minutes, turning occasionally, until zucchini is tender and cheese is slightly charred.
5. Serve immediately, garnished with fresh parsley if desired.
Cooking Time: 8-10 minutes
Zucchini and lemon Greek pasta
This refreshing pasta dish combines the sweetness of zucchini with the tanginess of lemon, all wrapped up in a Mediterranean-inspired package. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 2 medium zucchinis, sliced
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add zucchini slices and cook until tender, about 3-4 minutes.
4. Stir in lemon juice and reserved pasta water. Combine with cooked pasta and toss to coat.
5. Top with crumbled feta cheese and chopped parsley (if using). Season with salt and pepper to taste.
Cooking Time: 20 minutes
Summary
Get ready to taste the Mediterranean with these 18 deliciously authentic Greek zucchini recipes! From classic dishes like stuffed zucchini boats and moussaka, to refreshing salads and breads, this collection has something for everyone. Enjoy zucchini fritters with tzatziki sauce, a flavorful casserole with feta cheese, or a hearty stew with tomatoes and lamb. Treat yourself to a Greek-style roasted zucchini with garlic, or indulge in sweet treats like zucchini bread with walnuts. With these recipes, you’ll be transported to the sun-kissed hills of Greece without leaving your kitchen!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
