26+ Must-Try Greek Zucchini Recipes for Every Meal

Zucchini is a staple ingredient in Greek cuisine, celebrated for its versatility, mild flavor, and ability to absorb the vibrant herbs and spices that characterize Mediterranean cooking.

From hearty baked dishes to light salads and refreshing dips, Greek zucchini recipes showcase the vegetable in a variety of delightful ways.

Whether you’re looking for wholesome vegetarian meals, savory pies, or light appetizers, incorporating zucchini into your cooking is a delicious way to enjoy seasonal freshness and authentic Greek flavors.

In this article, you’ll discover over 26 inspired Greek zucchini recipes that are perfect for any occasion, from quick weeknight dinners to festive family gatherings.

26+ Must-Try Greek Zucchini Recipes for Every Meal

Exploring Greek zucchini recipes opens the door to a world of wholesome, flavorful meals that highlight fresh ingredients and simple techniques.

From crispy zucchini patties and savory pies to comforting stews and vibrant salads, each recipe offers a unique taste of Greece’s rich culinary heritage.

By incorporating zucchini into your meals, you not only embrace a healthy and versatile vegetable but also invite Mediterranean freshness into your kitchen.

Whether you’re a seasoned cook or just starting out, these recipes are approachable, delicious, and sure to become staples in your recipe collection.

Kolokithokeftedes

Kolokithokeftedes, or Greek zucchini fritters, are a popular meze dish commonly served in tavernas across Greece.

These crispy golden patties are made with grated zucchini, crumbled feta, fresh herbs, and just the right amount of seasoning.

They’re fried until perfectly crisp on the outside while remaining soft and flavorful on the inside.

Paired with a creamy yogurt dip, they make an irresistible appetizer or light lunch.

Ingredients:

• 2 medium zucchinis, grated and drained
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh mint or dill
• 1 egg, beaten
• ¼ cup chopped green onion
• ½ cup breadcrumbs
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Olive oil for frying

Instructions:

1. Grate the zucchinis and squeeze out as much moisture as possible using a clean towel.
2. In a bowl, combine grated zucchini, feta, herbs, green onion, egg, breadcrumbs, salt, and pepper. Mix until a thick batter forms.
3. Heat olive oil in a skillet over medium heat.
4. Scoop heaping tablespoons of the mixture into the pan and gently flatten.
5. Fry each side for 2–3 minutes, or until golden brown.
6. Drain on paper towels and serve warm with tzatziki or Greek yogurt.

These fritters are full of fresh flavor and texture.

The combination of zucchini and feta creates a balance between earthy and salty, while the herbs bring brightness.

They’re great on their own or as part of a larger Greek-inspired spread.

Briam

Briam is a rustic and comforting Greek vegetable bake featuring layers of zucchini, eggplant, potatoes, tomatoes, and onions all roasted in olive oil and herbs.

It’s a naturally vegan dish that highlights the best of Mediterranean summer produce.

Simple to prepare and full of deep roasted flavor, Briam is delicious served warm or at room temperature with a side of crusty bread.

Ingredients:

• 2 zucchinis, sliced
• 1 large eggplant, sliced
• 2 potatoes, peeled and sliced
• 1 large onion, thinly sliced
• 3 tomatoes, sliced
• ½ cup chopped parsley
• 4 cloves garlic, minced
• ½ cup olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss all vegetables with olive oil, garlic, herbs, salt, and pepper.
3. Layer the vegetables in a baking dish in alternating rows or just spread evenly.
4. Pour any remaining olive oil mixture over the top.
5. Cover with foil and bake for 45 minutes. Remove foil and bake another 20–30 minutes, until vegetables are tender and slightly caramelized.
6. Let cool slightly before serving.

Briam is hearty, wholesome, and wonderfully aromatic.

The zucchini and other vegetables soak up the olive oil and herbs, becoming meltingly tender while developing a roasted sweetness.

It’s perfect as a main dish or a flavorful side at any Mediterranean-inspired meal.

Gemista with Zucchini

Gemista, meaning “stuffed” in Greek, is a beloved dish featuring vegetables filled with a savory mixture of rice, herbs, and sometimes ground meat.

This variation uses hollowed-out zucchinis, which provide a tender and subtly sweet base for the herbed rice filling.

It’s a satisfying dish full of traditional Greek flavors and perfect for using up garden-fresh zucchinis.

Ingredients:

• 4 medium zucchinis
• 1 cup short-grain rice
• 1 small onion, finely chopped
• 1 clove garlic, minced
• ½ cup chopped fresh parsley and mint
• 2 tablespoons tomato paste
• 2 tablespoons olive oil, plus more for drizzling
• Salt and pepper to taste
• 1 cup water or vegetable broth

Instructions:

1. Slice off the tops of the zucchinis and carefully hollow them out using a spoon.
2. In a skillet, heat olive oil and sauté onion and garlic until soft.
3. Stir in rice, tomato paste, herbs, salt, and pepper. Cook for a few minutes until fragrant.
4. Add half the broth or water and simmer for 5–7 minutes. Remove from heat.
5. Stuff the zucchinis with the rice mixture and place them upright in a baking dish.
6. Pour remaining broth around the zucchinis and drizzle with olive oil.
7. Cover with foil and bake at 375°F (190°C) for about 45 minutes, until the zucchinis are tender and the rice is fully cooked.
8. Let rest before serving.

These stuffed zucchinis are light yet filling, bringing together all the best of Greek cooking—aromatic herbs, olive oil, and a careful balance of texture.

Whether served hot or at room temperature, they make a beautiful, comforting dish that works for any occasion.

Zucchini and Feta Pie

This savory Greek-style zucchini and feta pie is a lighter version of spanakopita, using zucchini as the main filling ingredient instead of spinach.

It’s layered with buttery phyllo dough and filled with a flavorful mix of grated zucchini, crumbled feta, eggs, and herbs.

The result is a crispy, golden pie with a soft, cheesy interior that’s perfect for lunch, dinner, or a picnic.

Ingredients:

• 2 medium zucchinis, grated and drained
• ½ cup crumbled feta cheese
• 1 small onion, finely chopped
• 2 eggs, beaten
• ¼ cup chopped fresh dill or parsley
• 8 sheets phyllo dough
• ¼ cup melted butter or olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Grate the zucchini and squeeze out excess moisture using a clean towel.
3. In a bowl, mix zucchini, feta, onion, eggs, herbs, salt, and pepper.
4. Layer 4 sheets of phyllo in the baking dish, brushing each with butter or oil.
5. Spread the zucchini mixture evenly over the base.
6. Top with remaining phyllo sheets, again brushing each layer.
7. Bake for 35–40 minutes, or until the top is crisp and golden brown.
8. Let cool slightly before slicing.

This zucchini and feta pie is crisp on the outside and rich and savory on the inside.

The fresh herbs and tangy feta complement the mild zucchini beautifully.

It’s a dish that’s equally good served hot, warm, or even at room temperature.

Zucchini with Eggs (Kolokithakia me Avga)

A humble and classic Greek dish, zucchini with eggs is a quick stovetop meal made with sautéed zucchini and scrambled eggs.

It’s flavorful, filling, and incredibly simple to make.

With just a handful of ingredients, it brings the best out of fresh zucchini and makes for a delicious light lunch or dinner.

Ingredients:

• 2 zucchinis, thinly sliced
• 3 eggs, lightly beaten
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: crumbled feta or fresh herbs for garnish

Instructions:

1. Heat olive oil in a nonstick skillet over medium heat.
2. Add garlic and sauté for 1 minute, then add sliced zucchini.
3. Cook until zucchini is soft and lightly golden, about 6–8 minutes.
4. Season with salt and pepper.
5. Pour in the beaten eggs and gently stir to scramble, cooking until just set.
6. Remove from heat and sprinkle with feta or herbs, if desired.

This dish is rustic, nutritious, and full of honest Greek flavor.

The zucchini becomes tender and flavorful, while the eggs bring richness and satisfaction.

It’s the kind of dish that’s both comforting and effortlessly healthy.

Greek Zucchini Noodles with Tzatziki

A refreshing low-carb alternative to pasta, these zucchini noodles are tossed in a creamy homemade tzatziki sauce.

Light, tangy, and packed with cucumber and garlic flavor, it’s a dish that’s cool, crisp, and ideal for warm-weather meals.

It works great as a side or a vegetarian main course.

Ingredients:

• 2–3 medium zucchinis, spiralized
• 1 cup plain Greek yogurt
• ½ cucumber, grated and squeezed dry
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill or mint
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together Greek yogurt, cucumber, garlic, olive oil, lemon juice, herbs, salt, and pepper to make the tzatziki.
2. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
3. Lightly sauté the noodles in a dry pan over medium heat for 2–3 minutes, just until tender.
4. Remove from heat and toss with the tzatziki sauce until evenly coated.
5. Serve immediately, garnished with extra herbs or a drizzle of olive oil.

This zucchini noodle dish is cooling, creamy, and full of fresh Mediterranean flavor.

The tangy tzatziki complements the tender zucchini strands perfectly, making it a refreshing and healthy option that’s ready in minutes.

Greek Zucchini Rice (Kolokithia me Ryzi)

This comforting dish of zucchini cooked with rice, onion, and herbs is a popular Greek home-style meal.

Light, nourishing, and aromatic, it’s often served as a vegetarian main or a side dish.

The soft zucchini blends beautifully with the rice and herbs, creating a gentle yet flavorful bite in every spoonful.

Ingredients:

• 2 medium zucchinis, diced
• 1 small onion, finely chopped
• 1 cup short-grain rice (like arborio)
• 3 tablespoons olive oil
• 2 cups vegetable broth or water
• 2 tablespoons chopped fresh dill or parsley
• Salt and pepper to taste
• Juice of ½ lemon

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add onion and sauté until soft.
2. Stir in the diced zucchini and cook for 3–4 minutes.
3. Add rice and stir to coat with oil and vegetables.
4. Pour in the broth or water, bring to a boil, then reduce heat to low.
5. Cover and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Stir in herbs, lemon juice, salt, and pepper. Let sit for a few minutes before serving.

This dish is gentle, comforting, and beautifully fragrant with fresh herbs and lemon.

It makes a fantastic light lunch or a hearty side, and it tastes just as good the next day—often even better.

Baked Zucchini with Tomatoes and Feta

This traditional Greek side dish features sliced zucchini baked in a rustic tomato sauce and topped with crumbled feta.

It’s simple but incredibly flavorful, with a tangy-sweet tomato base and creamy, salty cheese to tie it all together.

Serve it as a side to grilled meats or as a vegetarian entrée with bread or rice.

Ingredients:

• 2 zucchinis, sliced into rounds
• 1 cup canned crushed tomatoes
• 2 garlic cloves, minced
• 1 small onion, chopped
• 3 tablespoons olive oil
• ½ teaspoon dried oregano
• ½ cup crumbled feta
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon of olive oil and sauté onion and garlic until soft.
3. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 5 minutes.
4. In a baking dish, layer zucchini slices and pour tomato sauce over them.
5. Drizzle remaining olive oil over the top.
6. Bake uncovered for 25–30 minutes, or until zucchini is tender.
7. Sprinkle with crumbled feta and return to the oven for 5 more minutes.
8. Serve warm.

This simple baked dish captures the essence of Greek home cooking: fresh ingredients, minimal fuss, and maximum flavor.

The zucchini softens in the oven and absorbs the rich tomato and garlic flavors, while the feta adds a salty, creamy finish.

Greek Zucchini Omelette (Kolokithopita me Avga)

This rustic omelette features grated zucchini, herbs, and cheese folded into eggs for a satisfying, protein-rich meal.

It’s inspired by Greek village cooking, where seasonal vegetables and pantry staples come together into nourishing everyday dishes.

It’s perfect for breakfast, brunch, or a quick dinner.

Ingredients:

• 2 zucchinis, grated and drained
• 4 eggs
• ½ cup crumbled feta
• 2 tablespoons chopped fresh mint or dill
• 2 green onions, sliced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Grate the zucchinis, then squeeze out excess moisture using a clean towel.
2. In a bowl, beat the eggs and stir in feta, herbs, green onions, zucchini, salt, and pepper.
3. Heat olive oil in a nonstick skillet over medium heat.
4. Pour the egg mixture into the pan and cook for 3–4 minutes, or until the bottom is golden.
5. Flip carefully or finish under the broiler until set and lightly browned.
6. Slice and serve warm or at room temperature.

This omelette is fresh, flavorful, and full of texture. The zucchini adds moisture and mild sweetness, while the feta and herbs give it that classic Greek flavor.

It’s simple, filling, and ready in minutes—ideal for any time of day.

Zucchini Moussaka

This lighter twist on classic Greek moussaka replaces eggplant with thin layers of zucchini.

The dish includes a rich ground meat tomato sauce, tender zucchini slices, and a creamy béchamel made even silkier with Greek yogurt.

It’s a comforting, oven-baked meal perfect for weeknights or special gatherings.

Ingredients:

• 3 medium zucchinis, sliced lengthwise
• 1 pound ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup tomato puree
• ½ teaspoon cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil, for sautéing
• 1 cup béchamel sauce (homemade or store-bought)
• ½ cup plain Greek yogurt
• ½ cup grated Parmesan

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brush zucchini slices with olive oil and grill or pan-fry until lightly browned and tender. Set aside.
3. In a pan, sauté onion and garlic in olive oil. Add ground meat and cook until browned.
4. Stir in tomato puree, cinnamon, oregano, salt, and pepper. Simmer until thickened.
5. Mix béchamel with Greek yogurt and half the Parmesan.
6. In a baking dish, layer half the zucchini, then meat sauce, then more zucchini. Top with the yogurt béchamel mixture and remaining Parmesan.
7. Bake for 30–35 minutes, until bubbling and golden on top. Rest before slicing.

This zucchini moussaka is hearty and aromatic with a creamy top layer and rich tomato flavor.

The zucchini provides a lighter texture than traditional eggplant, while the yogurt-enhanced béchamel keeps things both silky and satisfying.

Zucchini Frittata with Feta and Herbs

This Greek-inspired frittata is a beautiful blend of tender zucchini, tangy feta, and fresh herbs.

It’s cooked slowly until golden and fluffy, then finished in the oven for a perfectly set top.

Ideal for brunch or a meatless dinner, it’s wholesome, easy, and filled with flavor.

Ingredients:

• 2 zucchinis, grated and squeezed dry
• 6 eggs
• ½ cup crumbled feta
• 2 tablespoons chopped parsley or dill
• 2 green onions, sliced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk eggs and stir in zucchini, feta, herbs, green onions, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Pour in the egg mixture and cook until the edges begin to set.
5. Transfer skillet to oven and bake for 10–12 minutes, or until center is just firm.
6. Cool slightly before slicing.

This frittata is soft, savory, and full of classic Greek flavor.

The zucchini gives moisture and bulk, while the feta and herbs add pops of saltiness and freshness.

It’s a great make-ahead meal or centerpiece for a light gathering.

Zucchini and Chickpea Patties

These hearty patties combine grated zucchini, mashed chickpeas, and Mediterranean seasonings to create a flavorful vegetarian dish.

Lightly pan-fried until crispy, they’re perfect for serving in pita with tzatziki, over salads, or on their own as a wholesome appetizer.

Ingredients:

• 2 zucchinis, grated and drained
• 1 cup canned chickpeas, mashed
• ½ cup breadcrumbs
• 1 egg
• ¼ cup crumbled feta (optional)
• 1 tablespoon chopped fresh mint or parsley
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, mix grated zucchini, mashed chickpeas, breadcrumbs, egg, herbs, feta, cumin, salt, and pepper.
2. Form into small patties and place on a plate. Chill for 20 minutes if time allows.
3. Heat olive oil in a skillet over medium heat.
4. Cook patties for 3–4 minutes per side, or until golden and crisp.
5. Drain on paper towels and serve warm.

These patties are crisp on the outside and soft on the inside, with a delicious mix of earthy, fresh, and tangy notes.

The chickpeas and zucchini create a nutritious base, while the herbs and spices bring the taste of the Mediterranean to every bite.

Greek Zucchini Balls (Kolokythakia Keftedes)

These Greek zucchini balls are a delicious twist on traditional meatballs, combining grated zucchini, herbs, and feta cheese for a light yet flavorful appetizer or snack.

Crispy on the outside and tender inside, they’re perfect served with a side of tzatziki or a fresh salad.

Ingredients:

• 2 medium zucchinis, grated and drained
• ½ cup crumbled feta cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• 2 tablespoons chopped fresh dill or parsley
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine grated zucchini, feta, breadcrumbs, eggs, herbs, garlic, salt, and pepper. Mix well.
2. Form the mixture into small balls, about the size of a walnut.
3. Heat olive oil in a skillet over medium heat.
4. Fry the zucchini balls in batches, turning occasionally, until golden brown on all sides.
5. Drain on paper towels and serve warm with tzatziki.

These zucchini balls are packed with fresh herbs and tangy feta, giving each bite a perfect balance of flavor and texture.

They make a great addition to any meal or as a tasty party appetizer.

Zucchini and Tomato Sauté

A simple and quick dish, this sauté combines tender zucchini with ripe tomatoes, garlic, and fragrant herbs for a flavorful side or light vegetarian main.

It highlights the fresh, vibrant flavors of summer produce and is perfect alongside grilled meats or crusty bread.

Ingredients:

• 3 zucchinis, sliced
• 2 ripe tomatoes, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add zucchini slices and cook until they start to soften, about 5 minutes.
4. Stir in chopped tomatoes and oregano. Cook for another 5–7 minutes until vegetables are tender and flavors meld.
5. Season with salt and pepper. Garnish with fresh herbs before serving.

This sauté is fresh, light, and full of Mediterranean flavors.

The zucchini and tomatoes soften to a tender texture, while garlic and oregano add depth.

It’s an easy way to enjoy seasonal veggies any day of the week.

Greek Zucchini and Yogurt Dip (Tzatziki with Zucchini)

This refreshing dip is a twist on classic tzatziki, incorporating grated zucchini for extra texture and nutrition.

Creamy Greek yogurt, garlic, cucumber, and fresh herbs combine for a cool, tangy, and slightly crunchy dip that’s perfect with pita, grilled meats, or veggies.

Ingredients:

• 1 medium zucchini, grated and drained
• 1 cup plain Greek yogurt
• ½ cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill or mint
• Salt and pepper to taste

Instructions:

1. In a bowl, mix grated zucchini, grated cucumber, and garlic.
2. Add Greek yogurt, olive oil, lemon juice, and herbs. Stir until combined.
3. Season with salt and pepper to taste.
4. Chill for at least 30 minutes to let flavors meld before serving.

This zucchini-enhanced tzatziki is creamy, tangy, and refreshing with an added vegetable boost.

It’s a versatile dip that brightens any appetizer platter or meal with its fresh Mediterranean flavors.

Zucchini and Potato Gratin

This creamy and cheesy zucchini and potato gratin is a Greek-inspired twist on a classic comfort dish.

Layers of thinly sliced zucchini and potatoes are baked in a garlicky béchamel sauce enriched with Greek yogurt, creating a luscious, tender, and flavorful side perfect for family dinners.

Ingredients:

• 2 zucchinis, thinly sliced
• 2 potatoes, thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup plain Greek yogurt
• 1 cup milk
• 1 cup grated kefalotyri or Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a saucepan, melt butter and sauté onion and garlic until soft.
3. Stir in Greek yogurt and milk, warming gently but not boiling.
4. In a buttered baking dish, layer potatoes and zucchini, seasoning each layer with salt and pepper.
5. Pour the yogurt sauce over the layered vegetables.
6. Sprinkle the cheese evenly on top.
7. Bake for 40–45 minutes until vegetables are tender and the top is golden and bubbly.
8. Let cool slightly before serving.

This gratin is rich yet balanced by the tang of Greek yogurt, making it an indulgent but wholesome side.

The creamy sauce seeps into the layers, perfectly marrying the zucchini and potatoes for a comforting, crowd-pleasing dish.

Greek Zucchini and Chickpea Stew

This hearty stew combines tender zucchini with protein-packed chickpeas simmered in a flavorful tomato base with herbs and garlic.

It’s a traditional Greek-inspired vegetarian dish that’s filling and nutritious, ideal for a wholesome lunch or dinner.

Ingredients:

• 2 zucchinis, chopped
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups crushed tomatoes
• ¼ cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add zucchini and cook for 5 minutes, stirring occasionally.
3. Stir in chickpeas, crushed tomatoes, oregano, paprika, salt, and pepper.
4. Cover and simmer for 25–30 minutes, until zucchini is tender and flavors meld.
5. Garnish with fresh parsley before serving.

This stew is bursting with Mediterranean flavors and textures — creamy chickpeas, tender zucchini, and a rich tomato base.

It’s wholesome, easy to prepare, and perfect served with crusty bread or over rice.

Greek Zucchini and Halloumi Skewers

These grilled zucchini and halloumi skewers are a tasty and vibrant appetizer or light meal.

The salty, squeaky halloumi pairs wonderfully with charred, tender zucchini, all enhanced by a drizzle of lemon and fresh herbs.

Quick to prepare, they’re perfect for summer grilling.

Ingredients:

• 2 zucchinis, cut into thick rounds
• 8 oz halloumi cheese, cut into cubes
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Fresh mint or parsley for garnish
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Toss zucchini and halloumi with olive oil, lemon juice, oregano, salt, and pepper.
3. Thread zucchini and halloumi alternately onto skewers.
4. Grill skewers for 8–10 minutes, turning occasionally, until zucchini is tender and cheese is golden.
5. Garnish with fresh herbs and serve warm.

These skewers are a delightful combination of smoky, salty, and fresh flavors.

They make a fantastic appetizer or light main dish that’s both simple and elegant, bringing a taste of Greece to your grill.

Greek Zucchini Patties with Yogurt Sauce

These zucchini patties are crispy on the outside and tender inside, packed with fresh herbs and feta.

Served with a cooling Greek yogurt sauce flavored with garlic and dill, they make a perfect appetizer or light meal that balances savory and refreshing flavors beautifully.

Ingredients:

• 2 medium zucchinis, grated and squeezed dry
• ½ cup crumbled feta cheese
• ½ cup breadcrumbs
• 1 egg, beaten
• 2 tablespoons chopped fresh dill
• Salt and pepper to taste
• Olive oil for frying

Yogurt Sauce:

• 1 cup Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt to taste

Instructions:

1. In a bowl, combine zucchini, feta, breadcrumbs, egg, dill, salt, and pepper. Mix well.
2. Shape mixture into small patties.
3. Heat olive oil in a skillet over medium heat and fry patties until golden brown on both sides. Drain on paper towels.
4. For the sauce, mix all ingredients in a bowl and chill until serving.
5. Serve patties warm with a generous dollop of yogurt sauce.

These patties bring out the fresh, summery flavor of zucchini enhanced by salty feta and fragrant dill.

The creamy sauce adds a tangy contrast, making each bite delightful and well-balanced.

Greek Zucchini and Tomato Pasta

This simple pasta dish celebrates fresh zucchini and ripe tomatoes cooked down with garlic and herbs, tossed with olive oil and feta.

It’s a quick, light, and flavorful meal that captures the essence of Mediterranean home cooking.

Ingredients:

• 2 zucchinis, diced
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 8 oz pasta (penne or spaghetti)
• ½ cup crumbled feta cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook pasta according to package instructions; drain and set aside.
2. Heat olive oil in a large pan, sauté garlic until fragrant.
3. Add zucchini and cook until softened, about 5 minutes.
4. Add tomatoes, oregano, salt, and pepper; cook until tomatoes break down slightly.
5. Toss cooked pasta into the pan and mix well.
6. Remove from heat, stir in feta cheese, and garnish with fresh basil.

This pasta is fresh and vibrant, with tender zucchini and sweet tomatoes balanced by creamy feta.

It’s a perfect weeknight dinner that feels both nourishing and indulgent.

Greek Stuffed Zucchini Boats

These zucchini boats are hollowed zucchinis filled with a savory mix of ground meat, rice, herbs, and tomatoes, baked until tender and topped with melty cheese.

They’re a classic Greek comfort food that’s hearty yet fresh.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked rice
• 1/2 lb ground beef or lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 cup grated kefalotyri or Parmesan
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers.
2. In a skillet, heat olive oil and cook onion and garlic until soft. Add ground meat and cook until browned.
3. Stir in tomatoes, cooked rice, herbs, salt, and pepper. Cook for a few more minutes to combine flavors.
4. Stuff zucchini halves with the meat mixture and place in a baking dish.
5. Sprinkle cheese over the top and drizzle with olive oil.
6. Bake for 30–35 minutes until zucchini is tender and cheese is golden.

These stuffed zucchini boats are full of rich, savory flavor and a lovely contrast of textures.

They make a satisfying main course that’s sure to please any crowd.

Greek Zucchini and Chickpea Salad

This refreshing salad combines tender sautéed zucchini with protein-packed chickpeas, fresh herbs, and a bright lemon-olive oil dressing.

It’s a perfect light lunch or side dish that’s bursting with Mediterranean flavors and textures.

Ingredients:

• 2 medium zucchinis, sliced
• 1 can chickpeas, drained and rinsed
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano

Instructions:

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add zucchini slices and sauté until golden and tender, about 5-7 minutes. Remove from heat.
2. In a large bowl, combine sautéed zucchini, chickpeas, red onion, and parsley.
3. Whisk lemon juice, remaining olive oil, oregano, salt, and pepper together.
4. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature.

This salad is vibrant and satisfying, with the zucchini’s subtle sweetness balanced by zesty lemon and aromatic herbs.

It’s a versatile dish that pairs well with grilled meats or as a standalone vegetarian option.

Greek Zucchini and Lentil Soup

This hearty and wholesome soup features tender zucchini and protein-rich lentils simmered with aromatic herbs and vegetables.

It’s a nourishing and comforting dish that showcases the rustic flavors of Greek cuisine in a warm bowl.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrots until softened.
2. Add lentils, zucchini, oregano, salt, and pepper; stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 30-35 minutes, until lentils and vegetables are tender.
4. Adjust seasoning and add lemon juice if desired for brightness. Serve hot.

This soup is hearty yet light, with the zucchini adding a fresh texture and mild flavor that complements the earthiness of lentils.

It’s perfect for chilly days or whenever you crave a wholesome, Greek-inspired meal.

Greek Zucchini and Eggplant Bake

This layered vegetable bake features zucchini, eggplant, tomatoes, and onions roasted with olive oil and herbs until tender and caramelized.

It’s a delicious and healthy vegetarian main or side dish that captures the essence of Mediterranean summer produce.

Ingredients:

• 2 zucchinis, sliced
• 1 large eggplant, sliced
• 3 tomatoes, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss all sliced vegetables and garlic with olive oil, oregano, salt, and pepper.
3. Arrange vegetables in layers in a baking dish, alternating zucchini, eggplant, tomatoes, and onions.
4. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, until vegetables are tender and edges are caramelized.
5. Garnish with fresh herbs before serving.

This vegetable bake is rich in flavor with tender, roasted layers that highlight the natural sweetness and earthiness of the ingredients.

It’s an easy and elegant way to enjoy a medley of Greek-inspired vegetables.

Zucchini and Feta Stuffed Peppers

These Greek-inspired stuffed peppers feature sweet bell peppers filled with a savory mixture of grated zucchini, crumbled feta, rice, and fresh herbs.

Baked until tender, they make a flavorful and colorful main dish or side.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 medium zucchini, grated and squeezed dry
• ½ cup crumbled feta cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, grated zucchini, feta, onion, garlic, parsley, olive oil, salt, and pepper. Mix well.
3. Stuff each bell pepper with the zucchini and rice mixture.
4. Place peppers upright in a baking dish, drizzle with a little olive oil.
5. Cover with foil and bake for 35–40 minutes, until peppers are tender.
6. Remove foil and bake another 5 minutes for a slight golden finish.

These stuffed peppers are juicy, flavorful, and satisfying.

The zucchini adds moisture and subtle sweetness that complements the salty feta and fresh herbs perfectly.

Greek Zucchini and Olive Tapenade Tart

This savory tart features a flaky pastry crust filled with sautéed zucchini, olives, feta cheese, and herbs.

It’s a perfect appetizer or light lunch that combines Mediterranean flavors with a satisfying crisp texture.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 zucchinis, thinly sliced
• ½ cup chopped Kalamata olives
• ½ cup crumbled feta cheese
• 1 small onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano or thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil and sauté onion until soft. Add zucchini and cook until tender.
3. Stir in olives, herbs, salt, and pepper. Remove from heat.
4. Roll out puff pastry on a baking sheet lined with parchment paper.
5. Spread zucchini mixture over the pastry, leaving a border around edges. Sprinkle feta on top.
6. Fold edges over to create a rim and bake for 20–25 minutes until golden and crisp.

This tart is bursting with bold, savory flavors and has a perfect balance of creamy feta and salty olives against tender zucchini.

It’s an elegant yet easy dish ideal for gatherings or casual meals.

Conclusion

Greek zucchini recipes prove that simplicity and bold flavors can go hand in hand to create memorable dishes. The diverse ways zucchini is used in Greek cooking—from baked casseroles and stuffed vegetables to refreshing dips and hearty soups—demonstrate its remarkable adaptability. These recipes encourage you to experiment and enjoy the bright, herbaceous, and comforting tastes of the Mediterranean diet. So next time you find zucchini at your market, try one of these dishes and bring a little bit of Greek sunshine to your table.