Mediterranean Loaded Zucchini Bake
This Mediterranean Loaded Zucchini Bake is a colorful, wholesome dish layered with roasted zucchini, tomatoes, chickpeas, feta, and herbs — baked together in a light tomato-herb sauce until bubbly and golden.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
Vegetables
2 medium zucchini, sliced into thin rounds
1 cup cherry tomatoes, halved
1 small red bell pepper, diced
½ red onion, sliced thin
1 cup baby spinach, roughly chopped
1 cup cooked chickpeas (or canned, drained & rinsed)
Herb-Tomato Mixture
2 tbsp olive oil
2 garlic cloves, minced
1 tsp oregano
½ tsp thyme or basil
¼ tsp chili flakes (optional, mild)
½ cup crushed tomatoes or passata
1 tsp lemon juice
Salt and black pepper, to taste
Topping
½ cup crumbled feta cheese
¼ cup grated mozzarella or parmesan
1 tbsp breadcrumbs (optional for crisp topping)
Fresh parsley or dill, chopped (for garnish)
Instructions
1. Prepare the Oven
Preheat oven to 400°F (200°C). Lightly grease a medium baking dish (about 9×9 inches) with olive oil.
2. Cook the Tomato-Herb Base
1. In a small skillet, heat olive oil over medium heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in crushed tomatoes, oregano, thyme, chili flakes, lemon juice, salt, and pepper.
4. Simmer for 3–4 minutes, then remove from heat.
3. Assemble the Bake
1. Spread a thin layer of the tomato-herb sauce on the bottom of your baking dish.
2. Layer zucchini slices, bell peppers, cherry tomatoes, onions, spinach, and chickpeas.
3. Pour the rest of the sauce evenly over the veggies.
4. Sprinkle with feta and mozzarella (if using).
5. For a crispy top, add breadcrumbs.
4. Bake
Bake uncovered for 30–35 minutes, until the vegetables are tender and the top is golden and bubbly.
5. Serve
Let cool for 5–10 minutes before serving. Garnish with fresh parsley or dill and a drizzle of olive oil.
ℹ️ Notes and tips
Add olives or sun-dried tomatoes for extra Mediterranean flair.
If you prefer more protein, mix in cooked quinoa, lentils, or shredded chicken before baking.
Great as a meal prep dish — it reheats beautifully for up to 3 days.
To make it heartier, top with a fried egg or yogurt-tahini drizzle before serving.
❓ frequently asked questions FAQs
Q: Can I make this vegan?
Yes — skip the feta or use vegan feta cheese.
Q: Can I use eggplant?
Absolutely. Eggplant slices pair wonderfully with zucchini in this dish.
Q: How do I prevent watery zucchini?
Lightly salt zucchini slices and let them sit for 10 minutes, then pat dry before layering.
Nutritional Information
Calories: 310 kcal
Protein: 12 g
Carbohydrates: 22 g
Fat: 18 g
Fiber: 6 g