Mediterranean🥬 Vegetables

Cretan Tomato & Garlic Roasted Zucchini

Name: Cretan Tomato & Garlic Roasted Zucchini
Total time: 2 h 5 min
Cuisine: Mediterranean
Ingredients: 2 Zucchini; ½ cup Olive oil; 5-6 cloves Garlic cloves, thinly sliced; 1 small Small onion, finely chopped; 14 oz Canned tomatoes, pureed; ~½ tsp Salt and freshly ground black pepper; 1 tsp Dried crushed oregano; ~1/4-1/2 tsp Crushed red pepper flakes; ~½ cup Feta cheese; 1 tbsp Fresh parsley, finely chopped

⏱ 125 min

This classic Cretan dish features zucchini stuffed with thin garlic slices and slow-roasted in a light homemade tomato sauce. The garlic becomes sweet and mellow as it cooks, melting into the tender zucchini. Topped with crumbled feta cheese and fresh parsley, it makes a delicious side dish.

Adapted from a video by Dimitra's Dishes

The Most Delicious Way to Eat Zucchini — Cretan Tomato & Garlic Style

Watch on YouTube

Ingredients

Zucchini2
Olive oil½ cup
Garlic cloves, thinly sliced5-6 cloves
Small onion, finely chopped1 small
Canned tomatoes, pureed14 oz
Salt and freshly ground black pepperTo taste~½ tspest.
Dried crushed oregano1 tsp
Crushed red pepper flakesA pinch~1/4-1/2 tspest.
Feta cheeseOptional, for garnish~½ cupest.

Steps

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1
Preheat the oven to 400°F (200°C).
2
Thinly slice the garlic cloves. Use about three cloves per zucchini for stuffing, with any extras reserved for the sauce. Slice thinly for even cooking.
3
Wash and pat dry the zucchini. Cut a long slit down the center of each zucchini deep enough to fit the garlic slices. Remove a thin slice from the center if needed to widen the opening.
4
Stuff the garlic slices into the opening of each zucchini, fitting in as many slices as possible. Return any removed zucchini slices to the baking dish.
5
Place the stuffed zucchini in a baking dish, drizzle with olive oil, and lightly season with salt and freshly cracked black pepper.
6
Roast in the oven for 30 minutes.
7
While the zucchini roasts, prepare the tomato sauce. In a small saucepan, cook the finely chopped onion and remaining garlic slices in olive oil over medium heat for 8 to 10 minutes until soft and golden.
8
Add the pureed tomatoes and season with salt, crushed red pepper flakes, and dried oregano.
9
Let the sauce simmer for about 10 minutes until it thickens. Taste and adjust seasonings as needed.
10
Remove the baking dish from the oven and pour the tomato sauce around and over the zucchini. Cover the baking dish with aluminum foil.
11
Reduce the oven temperature to 350°F (180°C) and return the covered baking dish to the oven. Bake for 1 hour and 15 minutes.
12
Remove the foil and bake uncovered for another 15 to 20 minutes until the sauce is thick and the zucchini is very tender and soft, with the garlic melting into the flesh.
13
Remove from the oven. Sprinkle with finely chopped fresh parsley and crumbled feta cheese if desired. Serve alongside toasted bread.

Cretan Tomato & Garlic Roasted Zucchini

Ingredients

Steps

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