Greek Veggie Feta Casserole

Greece is the origin of so many amazing things: democracy, philosophers that are still as relevant today as they were more than 2,000 years ago and, of course, olive oil and feta cheese. I have yet to encounter someone who was not completely in awe of the wonderful Greek islands and their tasty food. This casserole dish, while not following an original recipe, draws heavily from Greek cuisine and is a great weekday meal option with limited preparation time. This recipe makes 2 servings as a main course or 4 servings as a side dish.

Ingredients

  • 1 very large or 2 medium-sized zucchini(s)
  • 6 medium-sized tomatoes
  • 1 cup of pitted black olives
  • 1 chopped medium-sized onion
  • 9 tablespoons of olive oil
  • 7 ounces (200 grams) of feta cheese
  • 1 handful of fresh basil leaves
  • 3-4 slices of ciabatta bread
  • 4 chopped garlic cloves
  • Salt and pepper

Cut the zucchini, tomatoes, olives and feta into dices. Chop the fresh basil. Bring a pan to medium heat and fry the chopped onion and 2 of the chopped garlic cloves with 5 tablespoons of olive oil. After 1-2 minutes, add the zucchini dices. Let it cook for 5 minutes and then mix in the tomatoes and olives, as well as the basil, and fill everything into a casserole. Drizzle the feta on top and then bake it in the oven for 25 minutes at 360 degrees Fahrenheit/180 degrees Celsius.

In the meantime, cut the ciabatta bread into dices. Add the 4 remaining tablespoons of olive oil and chopped garlic cloves to a medium-heated pan, as well as the ciabatta bread dices. Make sure to mix everything well and fry the bread for 3-5 minutes until crunchy. The bits will be added as a topping after the casserole is done and out of the oven.

Want to make the dish carbs free? Simply leave out the ciabatta bread.

Enjoy!

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