Roasted Zucchini from Crete

The most delicious way to eat zucchini is with an easy roasted zucchini dish from Crete!

This easy and authentic tender roasted zucchini from Crete is stuffed with garlic and baked in a rich tomato sauce. It’s a simple, rustic Greek dish packed with Mediterranean flavor — perfect when served warm or at room temperature with a chunk of feta and crusty bread.

This is one of my favorite side dishes, and it comes from the island of Crete, where my family is from. We slowly roast the garlic-stuffed zucchini, and the result is absolute perfection. Not only does the zucchini become nice and tender, but the garlic gets mild, melty, and slightly sweet, and the tomato sauce adds light, hearty richness. You’re going to make this on repeat.

Why will we make this on repeat?

Creamy, mild, caramelized garlic

Light, herb tomato sauce, Warm, creamy feta chunks.

What do I need to make easy roasted zucchini from Crete?

Zucchini – leave them whole to prepare and slow-roast so the zucchini cooks perfectly. Here’s the best way to pick great zucchini.

Olive oil – as always, when you cook with just a few ingredients, you want to use good-quality oil.

Garlic cloves -for each zucchini, you’ll need about three thinly sliced garlic cloves to make sure you have enough to stuff the zucchini and slice some extra for the tomato sauce.

Onion -a small one, finely chopped to add onion flavor and a little texture to the tomato sauce.

Canned tomatoes -I used pureed, lightly seasoned canned tomatoes, but if you don’t have that, you can lightly season the puree with a bit of salt, sugar, and pepper.

Salt and freshly ground black pepper -to taste, since everyone’s palate is different.

Dried crushed oregano -you can’t have a delicious tomato sauce without this earthy herbiness.

Crushed red pepper flakes – a pinch is all you need to add depth to the sauce and a hint of heat.

Feta cheese -crumbled from a block to avoid over-salted pre-crumbles. Sheep’s milk feta is the best, but use your favorite. For the vegan version, omit feta or use a plant-based alternative.

Fresh parsley -finely chopped to sprinkle over the finished dish, adding fresh herbiness.

How do I prepare the zucchini?

Preheat the oven to 400°F, 200 °C. Wash and pat dry the zucchinis. Cut a long slit down the center of the zucchini deep enough so that the garlic fits inside. Stuff with the garlic slices.

What’s the best way to cook it?

Place the stuffed zucchinis in a small baking dish and drizzle them with olive oil. Season with salt and pepper. Roast in the oven for 30 minutes. While the zucchinis are roasting, prepare the sauce.

How do I make the sauce?

Combine the remaining olive oil along with the chopped onions in a small pan. Cook over medium heat for 10 minutes or until soft and golden. Add the pureed tomatoes and season with some salt, crushed red pepper flakes, and oregano. Cook the sauce until it thickens. About 10 minutes. Taste and adjust seasoning if needed.

How do I pull it all together?

Remove the baking dish from the oven. Pour the sauce over the zucchinis, cover the baking tray with foil, and return to the oven. Reduce the heat to 350°F, 180°C, and bake for 1 hour and 15 minutes or until the zucchini is soft. Remove the foil and bake for an additional 10-15 minutes, uncovered.

What’s the best way to serve easy roasted zucchini from Crete?

Crumble some feta cheese over the top of the zucchini, garnish with parsley, and serve alongside toasted bread to make it a meal, or pair it with orzo, rice pilaf, or a light Greek salad. Enjoy!

Can I store any leftovers?

Now that you have plenty of my easy roasted zucchini from Crete, leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven or microwave.

Why didn’t you use your oven in the video?

Do you have stuffed zucchini recipes?

Ingredients

• 2 zucchinis
• ½ cup olive oil
• 5-6 cloves garlic thinly sliced
• 1 small onion finely chopped
• 14 ounces canned tomatoes pureed
• Salt and freshly ground black pepper, to taste.
• 1 teaspoon dried crushed oregano
• 1 tablespoon finely chopped parsley

Instructions

• Preheat oven to 400°F, 200 °C.
• Wash and pat dry the zucchinis.
• Stuff with the garlic slices.
• Place the stuffed zucchinis in a small baking dish and drizzle them with olive oil. Season with salt and pepper.
• Roast in the oven for 30 minutes.
• While the zucchinis are roasting prepare the sauce.
• Combine the remaining olive oil along with the chopped onions in a small pan. Cook over medium heat for 10 minutes or until soft and golden.
• Cook the sauce until it thickens. About 10 minutes. Taste and adjust seasoning if needed.
• Remove the baking dish from the oven. Pour the sauce over the zucchinis, cover the baking tray with foil and return to the oven.
• Remove the foil and bake uncovered 10-15 minutes longer.
• Crumble some feta cheese over the top of the zucchinis, garnish with parsley and serve alongside some toasted bread. Enjoy!

Notes

Make it a meal by pairing it with orzo, rice pilaf, or a light Greek salad.

Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven or microwave.

For vegan version: omit feta or use plant-based alternative.