Roasted Zucchini and Tomatoes

  • Yield 6 servings

This Greek zucchini and tomato dish is simple yet memorable.


8 small zucchini cut in half lengthwise, then in 2-inch lengths
1 large ripe tomato, chopped
1 cup crumbled feta cheese
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
Salt and freshly ground black pepper



  1. Preheat oven to 375F.
  2. Place zucchini in a 9 x 13-inch baking pan. Cover with tomatoes and feta cheese; drizzle with olive oil. Season with oregano, salt and pepper.
  3. Bake, uncovered, 25 to 30 minutes until zucchini is tender and golden brown.