My favourite food as a kid was Greek food. My mother regularly incorporated Mediterranean flavours into her cooking—and she still makes some of the best spanakopita I’ve ever had. I vividly remember requesting a Greek dinner for a birthday and stealing kalamata olives from the fridge throughout the day until it came time to make the Greek salad and, of course, there were none left.
With its Greek/Mediterranean flavours, my mother made a variation of this bake often. I’ve adjust the prep slightly, but this recipe is definitely mom inspired—and is a cinch to put together.
2 small-medium sized zucchinis
3 small tomatoes (Roma work best as they have less juice)
1 small red onion
175-200 grams of firm feta (I prefer goat for this dish)
1/4 tsp each of dill, mint, and oregano (fresh if you have it!)
salt and pepper to taste
1 Tbsp olive oil
Preheat the oven to 400 degrees. Take your washed vegetables and begin thinly slicing.
Be sure to slice your zucchini lengthwise in long strips as this will make layering much easier.
After you’ve sliced your vegetables, slice your feta. Then mix a pinch of salt and pepper with all of your herbs and set aside.
Take your casserole dish and begin layering, starting with a layer of zucchini. Then add the slices of tomato, onion, and then sprinkle one third of the spice mixture over top. Lightly drizzle 1/2 Tbsp of oil. Then add a layer of sliced feta. Repeat until all the ingredients have been used.
Once you’ve finished layering your vegetables and feta, gentle cover the dish with foil and bake in the oven for 25 minutes.
Remove the foil and bake for another 10 minutes. Let it rest for 10 minutes, slice, and serve!
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