Best Greek Zucchini Recipes
Learn how to make the best Greek recipes using zucchini. Everything from the classic Greek zucchini fritter called kolokithokeftedes, to stuffed zucchini (yemista) to a simple and rustic zucchini salad called kolokithosalata.
Growing up in a Greek home, my parents always had a garden. Even when they lived in an apartment with little green space available, they found a way to grow some vegetables in pots on the balcony. Growing their own food was always a part of their life, from their villages in Greece, to today.
One of the vegetables they have been growing for as long as I can remember is zucchini. This is actually my mom’s favourite vegetable, and fortunately for her, and us, there are so many ways to prepare it. Whether it is the star of the dish, the way it is in fried zucchini chips, or plays a co-lead role, like in this amazing eggplant, zucchini and potato bake, zucchini is a versatile, nutritious and delicious vegetable.
Zucchini fritters – Kolokithokeftedes
Kolokithokeftedes or zucchini fritters are an iconic Greek appetizer or meze. They are made with fresh ingredients including grated zucchini, lots of fresh herbs and feta. A bit of flour and egg binds everything together and then the fritters are fried before being baked.
I find that frying and then baking the Zucchini fritters – Kolokithokeftedes is the best of both worlds. You get the crispiness from the frying, but then you finish cooking the fritters in the oven, so you avoid them becoming overly greasy. It really is the perfect way to cook these us!
I love to serve kokokithokeftedes with some homemade tzatziki sauce or even some tyrokafteri, spicy feta dip. They are great warm, at room temperature, and even cold, straight from the fridge!
Greek zucchini pita with filo (Kolokithopita me filo)
I absolutely love this Greek zucchini pita with filo. The filling is made with shredded zucchini, fresh herbs, plenty of feta and just the right amount of lemon zest.
Greek zucchini pita with filo (Kolokithopita me filo is probably less popular and less well known than Spanakopita but it is amazing as well. I love the creamy and rich filling and the crispy filo top and bottom layers.
If I want to keep this recipe vegan, especially during periods of lent, then I simply omit the feta and the eggs. The eggs do act as a binder, so if you are concerned about the pita falling apart you can add 1 tablespoon of ground flax seed, mixed with 2 tablespoon of water.
Crustless Greek zucchini tart
This Crustless Greek zucchini tart makes the most incredible light lunch or dinner. It is made with eggs, grated zucchini, Greek cheeses, fresh herbs and a touch of semolina or cornmeal. I like to serve this tart with a side salad for the perfect summer meal.
This Crustless Greek zucchini tart is best when it has cooled slightly; I prefer it that way versus hot, straight from the oven. Any leftovers can be kept in the refrigerator and make for a perfect take along lunch to work or school. It even tastes good straight from the refrigerator.
Fried zucchini chips (Tiganita kolokithakia)
Fried zucchini chips are an iconic Greek meze. Zucchini is sliced thinly into rounds, dipped into a thin batter and then quickly fried. The result is crispy, non-greasy zucchini chips that are perfect served with some tzatziki or Greek yogourt for dipping.
My zucchini chips are wonderful because I have a technique that keeps them from being greasy. My recipe uses a wet batter. I love that the batter puffs up ever so slightly and encases each zucchini slice with a lovely crunch. My zucchini chips are crispy, but not greasy.
Another trick to keep these zucchini chips from becoming too greasy is to drain them well, lifting them out of the pan one by one and allowing the oil to drain back into the pan for a few seconds. Then, I allow the chips to rest for a few minutes on a paper towel, so that any remaining excess grease is soaked up. The result is perfectly fried zucchini chips.
Greek cabbage rolls (Lahanodolmades) with zucchini and rice
I love cabbage rolls, and this version of Greek cabbage rolls (lahanodolmades) with zucchini and rice is one of my favourites. The filling is made up of grated zucchini, rice and herbs. The lahanodolmades are served with a delicious egg lemon sauce making this a perfect vegetarian meal.
I love making a bit pot of these Greek cabbage rolls (lahanodolmades) with zucchini and rice to serve a crowd, or to have leftovers for a few days. Cabbage rolls keep well in the fridge and also reheat well in the microwave, making these a great take along lunch.
Baked kolokithokeftedes with feta (Greek zucchini fritters)
Baked kolokithokeftedes with feta (Greek zucchini fritters) or Greek zucchini fritters, are a traditional meze. They are made with loads of grated zucchini, crumbled Greek feta and a few more simple ingredients like oil, breadcrumbs and simple seasonings. You will be amazed by how easy they are, and how light!
During the summer, when the zucchini from the garden is plentiful, I make these baked zucchini fritters with feta weekly. It is a great recipe for when you have lots of zucchini. You will definitely enjoy these baked kolokithokeftedes, especially if you are looking for lighter recipes.
These baked kolokithokeftedes can also be made ahead. To reheat simply place them in a preheated over for a few minutes, or use the microwave. They are even pretty great at room temperature, or chilled straight from the fridge.
Quick pork ragu with zucchini and Parmesan cheese
I love making this quick and delicious meal of pork ragu with zucchini and parmesan cheese! It is a super well-rounded meal and although I like to serve it with a green salad (a Greek maroulosalata is my salad of choice here), it can also stand on its own!
Making this incredible meal includes frying up some ground pork (you could use ground beef, chicken, turkey, or even ground soy if you prefer). Next you pan fry your delicious zucchini and other aromatics like garlic. To that you add sun-dried tomato pesto, tomatoes and parmesan cheese. All that deliciousness is then tossed with cooked pasta which is served with additional parmesan cheese. Guys, Quick pork ragu with zucchini and Parmesan cheese is definitely going to make it into your meal rotation.
Tsik tsik (Summer vegetables with egg – Τσικ τσικ)
Tsik tsik (Summer vegetables with egg) is a dish that will always remind me of my dad. It is one of his favourites, probably because it was one of his mom’s favourites too. This is a delicious medley of fried summer vegetables (including zucchini of course) with eggs scrambled in. It is a light, absolutely delicious recipe that we make often, because it is so quick and easy too.
Another reason to love Tsik tsik (Summer vegetables with egg) is because it is so versatile. Don’t have eggplant, no worries – use some bell peppers instead. Have a few potatoes lying around? Use those. One thing that is pretty non-negotiable however is the zucchini. A tsik tsik without zucchini just shouldn’t happen, according to my Baba.
I like to serve tsik tsik as a light lunch or dinner. I offer it along with some great bread, some feta, and Kalamata olives. It is a nutritious vegetarian meal that is affordable and simple, the way best recipes are!
Zucchini salad (Kolokithosalata)
My Mama loves zucchini, so it only makes sense that Zucchini salad (Kolokithosalata) is one of her favourite recipes. She is also someone who prefers simple dishes, and it does not get much simpler than this. The zucchini is boiled until tender and then served with a drizzle of olive oil and red wine vinegar and seasoned with salt. That is it!
My Mama like her zucchini to be quite soft when served this way. In fact, traditionally this is the way you make kolokithosalata. You can choose to boil your zucchini for less time however, if you like it firmer and to have a bigger bite. Either way, Zucchini salad is a mild, flavourful and delicious way to use up lots of beautiful summer squash.
I like to serve my kokokithosalata along with some Greek chicken souvlaki or Greek grilled lamb chops (Paidakia arnisia stin skara). For a purely plant-based meal, this salad also goes great with Vegan stuffed eggplant.
Eggplant, zucchini and potato bake
What a wonderful meal this Eggplant, zucchini and potato bake is! This wonderful trio of ingredients is first fried (seperately) and then arranged in a baking pan where there are covered in a thick tomato sauce, which has been infused with garlic, rosemary, basil, bay leaves and olive oil. After that everything is baked for about 15 minutes until everything is heated through.
I like to serve my Eggplant, zucchini and potato bake with plenty of fresh bread to help sop up the sauces. I also like to include some feta on the side, perfect for anyone who is fine with taking this vegan meal and making it vegetarian with the cheese. Otherwise, this is one of my favourite recipes to make when I am fasting during lent, or when I am cooking for vegans that I love.
Another great tip for making this recipe is to arrange the eggplant, zucchini and potatoes in such a way in the pan that they remain separate. That way, if anyone is not fond of on of these three things, they can leave it behind. More for me – I love all of it!
Yemista (Gemista)
This might be my all-time favourite summer meal! Yemista, or Greek stuffed vegetables are an iconic Greek meal, and there are so many varieties. My favourit of course is the way my family makes them, filled with rice, vegetables and fine herbs and baked alongside potatoes and carrots. Guys, there is nothing better than a pan of yemista coming out of the oven.
I especially love this meal because you can stuff so many vegetables, including zucchini! The lovely thing about serving yemista to a crowd, or having leftovers, is that every vegetable that you stuff tastes a little different. My Mama’s favourite is the stuffed zucchini, and although I love those too (I have yet to meet a yemisto that I don’t love) my favourite might be the stuffed eggplant and stuffed bell peppers.
Although making Yemista (also spelled Gemista) is a bit labour intensive, it is a labour of love and the result is worth it! It is a perfect vegan (and therefore lenten) meal that you will be proud to serve your family and friends!
Stuffed zucchini flowers (Louloudakia yemista)
Technically not the zucchini itself, but if you know someone who is growing zucchini, or if you are, make sure that you harvest the zucchini blossoms. These are an incredible treat, and Greeks know how to treat them right. We stuff them with a mixture of rice and fresh herbs, similar to the way we make our vegetable yemista, and baked them until perfectly cooked and slightly caramelized. Stuffed zucchini flowers ( Louloudakia yemista) are a sure sign that summer is here.
In my post I explain to you how to harvest the zucchini flowers and how to stuff them and create the perfect little packets of goodness. If you collect enough flowers to make an entire tray of them, great! Otherwise, stuff what you can and bake them alongside your regular stuffed vegetables.
Briam (Μπριάμ)
Briam is Greece’s answer to ratatouille, sort of! This is an amazing Greek meal that many may consider a side dish, but we honestly eat it like a main, especially when we are fasting and keeping a vegan diet for lent. There is nothing in this recipe but vegetables, tomato sauce, olive oil and plenty of fresh herbs.
I make my briam the way that my parents taught me to, with plenty of fresh summer vegetables and herbs like zucchini (of course), eggplant, bell peppers, parsley and mint. I also usually add carrots and potatoes and anything else that I might have available.
The key to making a perfect briam is to ensure that you do not overcrowd your pan. You want the vegetables to roast and caramelize, not steam and boil. So, use a large pan and keep things in mostly one layer. When it comes time to serve, make sure to bring some fresh bread to the table, perfect for sopping up all the delicious sauce!
Zucchini pasta sauce
This is a recipe that was all over the internet a few years ago, because a certain celebrity turned royal turned non-royal raved about it! This is my take on her Zucchini pasta sauce, and honestly, I understand why she raved! This simple pasta sauce does take some time, so plan ahead if you decide to make it. The good news however is that there is not much for your to do while the zucchini pasta sauce is cooking – leaving you plenty of time to catch up on celebrity gossip if that is your thing.
Cooking chopped up zucchini low and slow causes them to break down and turn absolutely creamy. There is not much to the zucchini pasta sauce aside from zucchini, shallots, garlic, a vegetable bouillon cube and chili flakes for a bit of heat. Once ready, toss it with your pasta of choice, add a bit of fresh lemon zest and enjoy! It is remarkable yummy, and fit for royalty (and non-royalty…and ex-royalty!)
Grilled vegetables (Lahanika stin skara)
Grilling vegetables is the perfect way to bring out their full flavour potential. I use a really simple marinade of olive oil and oregano which permeates the vegetables and gets lovely and warm when grilled. Zucchini is of course a wonderful vegetable to add to this dish – it soaks up the marinade and grills to sweet perfection. A quick toss in some additional olive oil and balsamic vinegar finishes the job. Simple, easy and perfectly great grilling.
Whenever I make grilled vegetables I make more than I will need for one meal. Leftovers are great simply heated through, but can also be used as a filling for sandwiches (perhaps with some hummus and sliced tomato). They are also great chopped up and added to salad.
Egg zucchini muffins
These Egg zucchini muffins went viral! When I first posted this recipe I wasn’t expecting the reaction – people loved them! I mean, I knew they were delicious, but the response was bigger than I imagined. With good reason though! I make these muffins (they are more like egg cups actually) with eggs, grated zucchini, feta and herbs. They are simple, nutritious and so delicious!
I like to prepare these the day before, keep them in the refrigerator (they freeze well too) and have breakfast ready for the next day. With just a few bites I have my protein, some vegetable and dairy to start my day. I also like to warm them up and slice them in half widthwise. Then, I use them to make a breakfast sandwich between a toasted english muffin and a slice of tomato. This is a little heartier, but still just as easy.
Aside from breakfast, these Egg zucchini muffins make a great addition to a light lunch. Serve them with a simple Cream of tomato soup or a Maroulosalata (Greek lettuce salad) (Psilokomeni) for a wonderful meal.
Easy baked zucchini and potato frittata
One day I had a few extra zucchini blossom flowers, and I wanted to do something special with them, because they are so special. That was really why this Easy baked zucchini and potato frittata recipe was developed. I thought it would be neat to use the zucchini blossom flowers to decorate the top of a dish! The rest was basically putting together ingredients that I knew would taste great!
This is a recipe that actually tastes best at room temperature or even a bit chilled, so it is a perfect make ahead meal. no last minute prep required. Layers of potato, zucchini, plenty of fresh herbs, a variety of cheeses and of course the eggs, make this a hearty and delicious frittata. If you don’t have the zucchini blossom flowers to use to decorate the top, no worries – it will still be delicious!
Coconut lime zucchini cake
Coconut lime zucchini cake is a tropical flavoured cake made with wonderful ingredients, including zucchini! Baking with zucchini is wonderful because it really keeps baked good moist. Another thing that keeps this cake super moist is that after it is baked, a lime syrup is poured all over it. This then is followed by a coconut lime glaze. Every part of this cake is perfection!
Cakes like this one are wonderful to have on hand for times when you need a little afternoon pick me up, or if you have friends come over for a coffee or tea. This particular cake is one of my favourites because the combination of flavours is somewhat unexpected, but very appreciated!
Zucchini and cheddar muffins
Zucchini and cheddar muffins are so moist! These savoury muffins are full of great flavours, and are pretty healthy. I love to make them to serve along with a soup for a light lunch. Something like a Cream of tomato soup or a Easy pumpkin soup are great choices.
These zucchini and cheddar muffins also include fresh herbs, and spices like garlic powder and black pepper. There are so many wonderful layers of flavour here. The best part is that these muffins can also be made ahead and frozen. I take out only as many as I need at a given time.
Double chocolate zucchini cake
Whenever I bake this Double chocolate zucchini cake, I laugh and say that I am making a zucchini salad. The joke never gets old, at least, not for me! The truth is, there is so much zucchini in this cake (3 cups of grated zucchini to be exact) that it feels like this cake should be considered a vegetable side!
With so much zucchini in the batter, you can be sure that this cake is incredibly moist. You don’t taste the zucchini of course. What you do taste however is the rich chocolate flavour, and the hint of orange. This cake is a family favourite and although you can drizzle a bit of orange glaze over it, or a sprinkling of powdered sugar, you really don’t have to! This cake is perfect just as it is.
When I have a lot of zucchini, but I don’t necessarily have the need for a cake, I will bake this dessert up and wrap it well and freeze it. Sometimes I even cut it into slices and freeze them individually – this makes it really easy to take out a piece (or two) only when the craving hits!
Zucchini bread
This is a classic and delicious recipe for Zucchini bread. It is simple to make and flavoured with cinnamon! This cake is dairy-free and incredibly flavourful and moist. It is also really easy to make, so that even novice bakers will make it with ease. You can decide to add some chopped walnuts, or pecans, or chocolate chips to the batter. I often leave the cake as is, without anything extra added, and it is great.
I sometimes make this recipe in muffins instead of a bundt cake. Of course, you will have to adjust the cooking time (18 minutes at 350 degrees F will usually do). This cake freezes well, but will also keep at room temperature for several days. It is a great snacking cake, that can be served for dessert, but also enjoyed at breakfast or as a mid-afternoon snack.
Grilled zucchini and bell pepper salad
I use both green zucchini and yellow squash (which is often called yellow zucchini) to make this Grilled zucchini and bell pepper salad. Although both of these vegetables have very similar flavours, the difference in their colour makes this salad more interesting visually. I also add colourful bell peppers and fresh green herbs and just like that, I have a bowl of coloured goodness to serve and enjoy!
Of course, if all you can find is green zucchini, you can still make this salad and it will be wonderful. As well, although I usually grill the vegetables on an outdoor grill before chopping them up, I have also grilled them on an indoor, stovetop, grill pan. Either way the trick is to soften the vegetables and to give them a lovely caramelized flavour. I then pour the dressing, which is full of fresh herbs, over the chopped up vegetables, give it all a toss and enjoy!
Zucchini and cucumber ribbon salad with feta
Ribbon salads became all the rage a little while ago, so I definitely needed to try making one! I gave my Zucchini and cucumber ribbon salad with feta a Greek twist by adding crumbled feta on top, of course! This salad is actually really pretty (I think so at least!) and fun to eat. The thinly sliced vegetables soak up the dressing, the pumpkin seeds add a lovely crunch, and the simple dressing is perfect.
This zucchini and cucumber ribbon salad with feta is the perfect summer meal. Light, healthy and easy, plus it tastes fantastic. You can also make some simple adjustments. For example, if you have a seed allergy, you can substitute the pumpkin seeds for some roasted chickpeas.
I like to serve this as a side to something light and delicious, like Greek marinated chicken thighs or Cedar planked salmon. On days when I am not too hungry I will actually just serve this as a light meal.
Grilled zucchini (Kolokithakia stin skara)
Okay, so admittedly, this photo sucks! Don’t let it deter you though – making Grilled zucchini (Kolokithakia stin skara) is really simple, and if you are already firing up the barbeque to make something like Grilled steak or Pork souvlaki then it only makes sense to add some zucchini slices to the grill as well.
I prepare a delicious marinade which includes olive oil, balsamic vinegar, and herbs. I pour this over my sliced zucchini, give it all a toss and allow it to marinate for about 30 minutes before grilling. It does not take long for the zucchini to get soft and grilled. What a great way to get your veggies!
Grilled zucchini salad with corn and black-eyed peas
Another salad which includes grilled zucchini! This time, the zucchini is combined with corn, which is also grilled, and black-eyed peas, making it a really substantial, hearty, healthy salad that can easily be a side, or a meal.
The delicious dressing for this salad is made with lemon juice, lemon zest, red wine vinegar and olive oil. Poured over the grilled vegetables and beans it is delicious. The texture and flavour of this salad cannot be beat. Although I enjoy this salad best the day it is made, leftovers are still great and this salad makes a great take-along lunch.
Zucchini and cherry tomato frittata
This is truly a delicious way to make a quick meal! My Zucchini and cherry tomato frittata is really easy to make. I simply saute chopped up zucchini with cherry tomatoes and some fresh herbs, transfer to a baking dish and then pour over beaten eggs, and feta. I season with salt and pepper, bake, and ta-da! A nutritious and delicious way to start, or end the day!
When I serve this frittata for breakfast I usually offer some toast and jam on the side, or some freshly baked muffins like my Easy pumpkin muffins and a fruit salad. If I will be making the frittata for lunch or dinner I usually add a salad; something like a Greek lettuce (maroulosalata) works well, or even a lovely Chopped kale and cabbage salad.
Related posts
If you love this round-up of amazing zucchini recipes, then I think you will also enjoy this collection of recipes. So many great dishes, all in one place: