How to Make Greek Stuffed Zucchini With Lemon Sauce

Greeked Zucchini

You can also wait to prepare the sauce and use some of the pan juices for some of the liquid.

Recipe Summary Greeked Zucchini

A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!

Ingredients | Greek Stuffed Zucchini With Lemon Sauce

1 medium zucchini, halved and sliced

¼ cup diced red onion

¼ cup diced green bell pepper

2 (4 ounce) cans sliced black olives, drained

¼ cup crumbled feta cheese

2 tablespoons Greek vinaigrette salad dressing

¼ cup grape or cherry tomatoes, halved

Directions

Preheat oven to 350 degrees F (175 degrees C).

Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.

Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

Info | Greek Stuffed Zucchini With Lemon Sauce

prep: 20 mins cook: 35 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Greeked Zucchini

Side Dish, Vegetables, Squash, Zucchini,