This Zucchini and Feta Bake is inspired by a trip I took to Greece last summer. I was wandering through a small village, the air thick with the scent of herbs and the sea, when I stumbled upon a tiny taverna. An old woman, her face etched with stories, served me this bake warm from the oven. It was a revelation – simple ingredients transformed into something truly special. I've tweaked the recipe over the years, but it always brings me back to that sunny afternoon.
The beauty of this dish lies in its simplicity and versatility. It's perfect as a light lunch, a side dish for grilled meats, or even as a vegetarian main course. The combination of the savory feta, the fresh mint, and the bright lemon is simply divine. And honestly, it's a fantastic way to use up all that zucchini that seems to magically appear in gardens this time of year. I know my neighbour always leaves a bagful on my porch!
Don't be afraid to experiment with the recipe! Add a pinch of red pepper flakes for a bit of heat, or try different herbs like dill or basil. You can even toss in some sun-dried tomatoes for a burst of flavor. The most important thing is to have fun and make it your own. After all, that's what cooking is all about! My daughter, bless her heart, once added a whole head of garlic... it was... interesting.
Required Equipments
- Baking Dish
- Mixing Bowls
- Grater
- Citrus Juicer
- Knife
- Cutting Board
Zucchini and Feta Bake with Mint and Lemon: Frequently Asked Questions
Zucchini and Feta Bake with Mint and Lemon
A light and flavorful Zucchini and Feta Bake with Mint and Lemon, perfect as a side or vegetarian main course. Easy to make and endlessly adaptable!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). I find this temperature just right for ensuring the zucchini cooks through without burning.
- Lightly grease your baking dish with olive oil. This will prevent the bake from sticking and also add a hint of flavor to the bottom.
- Wash and trim the zucchini. No need to peel them! Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for about 10-15 minutes to drain excess moisture. Press down on the zucchini to remove even more liquid—you'd be surprised how much water comes out!
- In a large mixing bowl, whisk together the eggs, olive oil, lemon zest, and lemon juice. The aroma of lemon will already start to make your mouth water!
- Add the drained zucchini to the bowl with the egg mixture. Crumble in the feta cheese. Stir in the chopped fresh mint, salt, and black pepper. Combine everything well.
- Pour the mixture into the prepared baking dish and spread it evenly. This ensures consistent cooking.
- Bake for 30-40 minutes, or until the bake is golden brown and set. A toothpick inserted into the center should come out clean. Keep a close eye on it; ovens can vary!
- Let the bake cool for a few minutes before serving. Garnish with extra fresh mint and a drizzle of olive oil, if desired. Enjoy!
📝 Notes
🍎 Nutrition
Calories: 220 kcal
Protein: 8g
Fat: 18g
Carbohydrates: 8g
Fiber: 2g
Calcium: 150mg
