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Feta & Parmesan Tomato Zucchini Bake Recipe

4.5 from 2 reviews


  • 23 zucchini
  • 2 tablespoon oil
  • 1 tablespoon minced garlic
  • 1 teaspoon thyme
  • 68 roma tomatoes, coarsley chopped
  • 1 egg
  • 2/3 cup Greek yogurt, plain
  • 5 ounce crumbled feta cheese
  • 1/2 cup fresh parmesan cheese
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  1. First, slice up your zucchini. You will need 2-3 even though I only have one pictured above. Slice about 1/4″ thick.
  2. Heat olive oil in a pan. Add sliced zucchini, garlic, and thyme. Cook until zucchini is starting to soften.
  3. Then add tomatoes and cook for about one more minute.
  4. Remove from heat.
  5. In a medium size mixing bowl combine the egg, Greek yogurt, feta, parmesan, lemon juice, and salt and pepper to taste.
  6. Stir until combined.
  7. Spray casserole dish with cooking spray. Layer half of zucchini and tomato mixture.
  8. Add half of creamy mixture.
  9. Add another layer of zucchini mixture.
  10. Top with remaining mixture and sprinkle with a handful of parmesan cheese and pepper.
  11. Bake at 375 degrees for 40-45 minutes or until bubbly.

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