Zucchini, Rosemary and Feta Bake

A perfect easy dish to serve zucchini in a different style. Easily made ahead it can serve as a picnic dish a side dish or a main non-meat dish!

Sufficient for 4 large serves:

Butter and oil for frypan
600g of washed and dice zucchini or courgettes (about 1cm size)
4 cloves of garlic, chopped or crushed
4 spring onions, chopped, green tops included
2 tablespoons of finely chopped fresh Rosemary
Lots of freshly ground black pepper
150gms of crumbled feta cheese (cow or goat)

For the topping:

Stale bread cubed, up to 2 cupfuls
Olive Oil
50g crumbled feta
Pine nuts


Heat Oven to 190º c or 170º c for a fan oven.

Heat a knob of butter and olive oil in a frypan over a moderate heat on the stove.
Add the chopped garlic and spring onions and gently stir fry for around 3 minutes.

Add the diced zucchini, lots of pepper and the rosemary and continue to stir fry for about another 5 minutes.

Finally add the crumbled feta, a good stir though the whole mixture and take off the heat.

Make the topping by putting all the ingredients in a bowl with a good slosh of olive oil, stir well to absorb the oil into the bread.

Place the zucchini mixture in an ovenproof pie plate (if by chance there is liquid in the pan, use a slotted spoon to drain the zucchini). Sprinkle the topping all over and place in oven for around 30 minutes!


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