Green Door Hospitality

Adventures in Everyday Entertaining

Potluck Stamp of Approval: Mediterranean Zucchini Bake

Mediterranean Zucchini Bake

April has brought nothing but showers here in Texas the last four days, and I know we aren’t the only ones in the country having some dreary weather.  So let’s transport ourselves to the Mediterranean.  This zucchini bake is fairly easy to make, especially if you have a mandolin slicer.  This handy tool is one of my favorites in the kitchen.  Perfect for getting nice, thin zucchini slices for this dish (or making Homemade Baked Potato Chips).  If you don’t currently have one, just make sure to use a sharp knife and carefully cut thin slices of zucchini for this recipe.

Mediterranean Zucchini Bake

  • 3 lg zucchini
  • 3 oz sun dried tomatoes, julienne cut
  • 3 oz feta cheese, crumbled
  • 3 oz mozzarella cheese, grated
  • 3 cloves garlic, minced
  • 1 oz fresh oregano, finely chopped plus more for topping
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 1 oz parmesan cheese
  • 3/4 cup fine bread crumbs
  • Extra Virgin Olive oil

Preheat the oven to 375 degrees.

Combine feta, mozzarella, garlic, oregano, salt, and pepper in a medium bowl.  Set aside.

Thinly slice zucchini with a mandolin, or sharp knife.

Coat a baking dish (I used a 9 x 13) with a little bit of extra virgin olive oil.

Layer the bottom of the baking dish with zucchini slices.  Do a row and then slightly overlap the next row and then the next, until the entire bottom of the pan is covered.

Pour 1/3 of the cheese mixture over the zucchini.  Spread so that it is evenly coating.

Top cheese mixture with 1 oz of sun-dried tomatoes, evenly across the pan.

Repeat the process with the zucchini slices, followed by another 1/3 of the cheese and 1 oz of sun-dried tomatoes until there are two more layers of each.

Combine the bread crumbs and parmesan cheese.  Top the entire dish with the bread crumb mixture until fully and evenly covered.

Sprinkle a little bit more of chopped fresh oregano on top.

Top with aluminum foil and bake for 25 minutes.  Remove foil and bake for another 20 minutes, or until top is crusty and vegetables are tender.

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28 comments on “Potluck Stamp of Approval: Mediterranean Zucchini Bake

  1. Cloches & Lavender
    April 4, 2013

    I can’t wait to try this but I will have to save this for our new house. I don’t have access to any kitchen items now. Great recipe.

    • Green Door Hospitality
      April 4, 2013

      Thanks Cynthia! And it does sure help when all your kitchen items aren’t in boxes! 😉
      Kenley

  2. This sounds easy and I LOVE easy. Can’t wait to give this one a go! I thought of you last night, I bought a new kitchen gadget, a pancake batter dispenser! Just too fun…my pancakes were all nice and perfect☺

  3. lulu
    April 4, 2013

    I was just thinking id like to try something new and tasty for dinner tonight. All I need is some zucchini and its on the table. You’re right about the weather the last few days. For all the threats though, we’ve not had much rain in Houston.

    • Green Door Hospitality
      April 4, 2013

      It’s been coming down pretty hard here in Austin. Perhaps Houston will get some later this week. (And you can never tell with the weather reports here in Texas…they never seem to be right!!)
      Hope you enjoy the zucchini bake 🙂
      Kenley

  4. Time With Thea
    April 4, 2013

    I just used up my zucchini last night for dinner. Looks like I will have to buy some more so I can try this recipe. Of course, I will pin it! ~Thea

    • Green Door Hospitality
      April 4, 2013

      Thanks for pinning Thea! And let me know if you try it next time you have zucchini on hand.
      Kenley

  5. Megan @ Pink O'Clock
    April 4, 2013

    Kenley, this looks fantastic–I love anything Mediterranean-inspired AND anything with zucchini. Yum. 🙂

    • Green Door Hospitality
      April 4, 2013

      Thanks Megan! I feel the same way — our wedding food was all Mediterranean inspired appetizers. 🙂
      Kenley

  6. azita
    April 4, 2013

    This is the kind of food I crave when I want to be bad in a good way if that makes sense. Love that you use sundried tomatoes – it can only amp up the deliciousness. Re mandolins: I’m deathly afraid of using them!!

    • Green Door Hospitality
      April 5, 2013

      I think you’ll enjoy this recipe, even if you don’t use a mandolin. And yes, they can be a bit scary — don’t want to loose the tips of your fingers! There as some though that have guards that come with them. I highly recommend those. Keeps all appendages intact.
      Kenley

  7. leaner by the lake
    April 4, 2013

    Bring on the summer squash and zucchini! This looks incredible. I’d maybe add in some eggplant, since I just can’t get enough!

    • Green Door Hospitality
      April 5, 2013

      Ya know, I was actually thinking about eggplant as an addition — but didn’t have any on hand and a potluck to get ready for. Hoping to do a few eggplant recipes soon… possibly even a eggplant and zucchini lasagna. 🙂
      Kenley

  8. lovinghomemade
    April 4, 2013

    That sounds delicious

  9. Home Seasons
    April 4, 2013

    We love Mediterranean food! This bake sounds like it’d be lovely for an outdoor lunch party!

  10. now at home mom
    April 4, 2013

    Zucchini, I haven’t had any for a while, I forgot about it! I love zucchini and trying new recipes with them! I will bookmark this great one for later on! 🙂

    • Green Door Hospitality
      April 5, 2013

      Thanks Ingrid. I think you’ll really enjoy this. The flavors work very well together.
      Kenley

  11. Zucchini has been my vegetable of the past year or two…so this is right up my alley. (Also, I’m Italian, so parmesan is constantly running out in our home from how much we use it.) Thanks for sharing yet another yummy creation I can’t wait to try.

    • Green Door Hospitality
      April 5, 2013

      Thanks 🙂 Yeah, I LOVE zucchini too. So much you can do with it and so yummy on its own!
      Kenley

  12. gotasté
    April 6, 2013

    I love all the cheeses and breadcrumb in this recipe. It looks really exotic and delicious…..lovely post kenley.

  13. Maxima
    May 1, 2013

    Great post

  14. SmallHouseBigGarden
    May 14, 2013

    I just sent this through to my daughter’s facebook timeline! Great recipe idea!

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