Cretan-Style Baked Zucchini with Garlic and Tomato
Tender zucchini are slit and stuffed with garlic, then baked in a rich tomato-olive oil sauce until soft and flavorful. A simple, rustic side dish or light main from the Cretan tradition.
- Prep10 min
- Cook1h 15m
- Total1h 25m
- DifficultyEasy
- Servings4
This dish comes straight from the heart of Crete, where simple ingredients are treated with respect and transformed into something deeply satisfying. The zucchini are not peeled, only washed and slit lengthwise to receive thin slices of garlic that perfume every bite.
Baked slowly in a generous amount of olive oil and fresh chopped tomatoes, the zucchini become meltingly tender, while the garlic mellows and sweetens. A sprinkle of parsley and a pinch of salt and pepper are all that is needed to finish this humble yet delicious vegetable dish. Serve it as a side to grilled meats or with crusty bread and feta for a light meal.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- Wash the zucchini well (do not peel them) and trim off the ends slightly.
- Slice the garlic cloves into very thin slivers.
- Make a deep lengthwise slit in each zucchini, cutting about halfway through, to create a pocket for the garlic. Insert the garlic slices into the slits.
- Place the stuffed zucchini and the chopped tomatoes in a baking dish or casserole.
- Pour about 1/3 to 1/2 cup of olive oil over the vegetables.
- Season with salt, pepper, and chopped parsley. Turn the zucchini to coat them evenly with the oil and seasonings.
- Bake for about 1 hour and 15 minutes, until the zucchini are very tender and the skin is soft. Serve warm or at room temperature.
💡 Tips
- For extra flavor, add a pinch of dried oregano or thyme along with the parsley.
- If your zucchini are larger, you may need to increase the baking time slightly.
- Serve with crusty bread to soak up the delicious tomato-olive oil sauce.
Inspired by a recipe from Olive Tomato