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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

143.2 calories; 3.6 g protein; 8.4 g carbohydrates; 14 mg cholesterol; 792 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2007
Made this twice, once as written, then next with the revized directions by 'famouscook', and as a consideration, I didn't review the first try. However, I love zucchini and tried the second time with wonderful results. I don't know who you are, but I love you... : ) Gave YOU five stars. Read More
(13)

Most helpful critical review

Rating: 2 stars
02/10/2007
I had to make a lot of changes to make this good. The proportions are all wrong. I give this version 5 stars: Use 3/4 of a cup of diced red onion, and 3/4 of a cup of diced green peppers, for one zucchini. Use half a jar (at the most) of sliced and pitted black olives. You need at least a half a cup of feta. When layering, mix in at least 1/2 a teaspoon of rosemary and a pinch of black pepper. (Or it will be tasteless). Also, layer in one teaspoon of finely diced capers. Non-stick oil is not required - it has a lot of moisture due to the veges. A thin film of olive oil on the bottom is plenty. I made these changes and it turned out excellent. It would have been tasteless and disproportionate if I had followed the original recipe. (Other reviews have mentioned that it is "missing something" and I agree. It is missing rosemary and capers and a little pepper) Read More
(70)
51 Ratings
  • 5 star values: 27
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
02/10/2007
I had to make a lot of changes to make this good. The proportions are all wrong. I give this version 5 stars: Use 3/4 of a cup of diced red onion, and 3/4 of a cup of diced green peppers, for one zucchini. Use half a jar (at the most) of sliced and pitted black olives. You need at least a half a cup of feta. When layering, mix in at least 1/2 a teaspoon of rosemary and a pinch of black pepper. (Or it will be tasteless). Also, layer in one teaspoon of finely diced capers. Non-stick oil is not required - it has a lot of moisture due to the veges. A thin film of olive oil on the bottom is plenty. I made these changes and it turned out excellent. It would have been tasteless and disproportionate if I had followed the original recipe. (Other reviews have mentioned that it is "missing something" and I agree. It is missing rosemary and capers and a little pepper) Read More
(70)
Rating: 5 stars
07/16/2007
Made this twice, once as written, then next with the revized directions by 'famouscook', and as a consideration, I didn't review the first try. However, I love zucchini and tried the second time with wonderful results. I don't know who you are, but I love you... : ) Gave YOU five stars. Read More
(13)
Rating: 5 stars
04/07/2007
Wow this was among the easiest and yet tasty recipes ever. I got the greek vinegarette recipe here under Absolutely Fabulous Greek/House Dressing. This was an incredible find and will be on the menu at least once a week. Read More
(13)
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Rating: 5 stars
08/20/2007
This was wonderful. I made a few changes by adding a clove of minced garlic fresh basil and 1 (4oz) olives. Read More
(9)
Rating: 4 stars
01/28/2007
this was pretty good.. however.. i think if i were to marinate the veggies before hand it would have taken it to a whole other level..lol.. i look forward to making this dish again.. but i have to get olives! i love greek food and this was so simple to make! and its fairly healthy.. i used a very light dressing instead of a regular.. but overal it was pretty good! but it was missing a lil something.. not sure what.. but something lol maybe the olives lol.. will definately make this for my sister when she comes next time! Read More
(9)
Rating: 4 stars
07/02/2007
Awesome and quick! Instead of greek dressing I used balsamic (what I had in the fridge). Read More
(8)
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Rating: 5 stars
08/04/2007
There must be a typing error I never would have put 2 cans of black olives! It depends on your preferences too. You can add more or less of any veggie or try different ones as well as a different dressing. It's a very easy and versatile recipe. Read More
(7)
Rating: 4 stars
09/11/2007
The basics here are wonderful. It took some adjusting to suit my tastes and I baked it in the oven in a deep casserole uncovered. To keep with the Greek theme I added oregano garlic and used kalamata olives. I baked the tomatoes with the other veggies and added the cheese the last 15 minutes. The guests loved it. Read More
(5)
Rating: 4 stars
11/12/2009
I thought this was pretty good. I followed the suggestions made by famous cook and am glad I did. Had never had capers before but found the to be pretty tasty. Will definitely make this again using the suggested modifications. Read More
(5)