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Greek Baked Zucchini and Potatoes

Shruthi
Greek Baked Zucchini and Potatoes combines tender vegetables with Mediterranean flavors.Potatoes become soft inside while developing golden edges.Zucchini adds delicate flavor and a naturally tender texture.Tomatoes create a rich and aromatic base during roasting.Garlic and oregano provide classic Greek-inspired seasoning.Fresh herbs and feta create an appealing finishing touch.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Side Dish
Cuisine greek, Mediterranean
Servings 4
Calories 280 kcal

Ingredients
  

  • 4 medium potatoes, peeled and cut into wedges
  • 3 medium zucchini, sliced into thick rounds
  • 1 large onion, sliced
  • 2 cups chopped tomatoes
  • 4 garlic cloves, minced
  • ½ cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • ½ cup crumbled feta cheese, optional
  • 1 lemon, cut into wedges

Instructions
 

  • First, preheat your oven to 400°F (200°C).Lightly grease a large baking dish with olive oil.
  • Wash and prepare the potatoes and zucchini.Cut the potatoes into evenly sized wedges.Slice the zucchini into thick rounds.
    Place the vegetables and onion into a large bowl.
  • Add chopped tomatoes, garlic, oregano, thyme, salt, and black pepper.Pour in most of the olive oil and mix thoroughly.
  • Transfer everything into the prepared baking dish.Spread the vegetables into an even layer.Drizzle the remaining olive oil over the top.
  • Cover the baking dish tightly with aluminum foil.Bake for approximately 35–40 minutes.
    This allows the potatoes to soften while absorbing the tomato flavors.
  • Remove the foil carefully.Continue baking for another 20–25 minutes.
    The vegetables should become tender and golden around the edges.If necessary, bake for several additional minutes for deeper browning.
  • Remove the dish from the oven.Allow it to rest for approximately 10 minutes.
    Sprinkle fresh parsley and optional feta over the vegetables.Serve with fresh lemon wedges.

Notes

  • Cut potatoes evenly for consistent cooking.
  • Thick zucchini slices help prevent excessive softness.
  • Use ripe tomatoes for deeper natural flavor.
  • Extra-virgin olive oil enhances the Mediterranean character.
  • Fresh garlic provides stronger flavor.
  • Dried oregano works particularly well in this recipe.
  • Feta adds saltiness and creamy contrast.
  • Allow the bake to rest before serving.
Keyword Greek baked zucchini, Greek potato recipe, Greek vegetable bake, Mediterranean vegetables, Oven Roasted Zucchini, zucchini and potatoes