This Greek-inspired baked yellow zucchini squash pairs tender summer squash with tomatoes, red onion, Kalamata olives, oregano, and crumbled feta. It is a saucy, savory vegetable dish for serving warm as a side or with bread and grains for a simple meal; Greek vegetable bakes such as briam have many regional and household variations, and this recipe is one easy variation rather than a definitive traditional version.
Ingredients
- 6 cups (800 g) yellow summer squash, sliced into ¼-inch (6 mm) rounds, about 4 medium squash
- 1½ cups (150 g) red onion, thinly sliced, about 1 medium onion
- 2 garlic cloves (6 g), finely chopped
- 1¾ cups (411 g) canned diced tomatoes, including their juices, about one 14.5-ounce can
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 teaspoon (1 g) dried oregano
- ¾ teaspoon (4.5 g) fine salt
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ⅓ cup (45 g) pitted Kalamata olives, halved
- 1 tablespoon (15 ml) fresh lemon juice
- ¾ cup (85 g) crumbled feta cheese
- 2 tablespoons (8 g) chopped fresh flat-leaf parsley
Instructions
- Heat the oven to 400°F (200°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish or another shallow dish with a similar capacity. A shallow pan gives the vegetables room to roast and lets some excess moisture evaporate rather than leaving the squash submerged in liquid.
- Trim the ends off the squash and slice it into rounds about ¼ inch (6 mm) thick. Cut especially wide rounds in half so the pieces are close in size. Thinly slice the onion and chop the garlic. Consistent pieces help the squash cook evenly; very thin slices soften much sooner and can lose their shape.
- Put the squash, onion, garlic, tomatoes with their juices, olive oil, oregano, salt, pepper, and halved olives in a large bowl. Toss until the oil and seasonings are distributed and the vegetables are coated. If you do not have a bowl large enough, combine everything directly in the baking dish and turn the vegetables gently with clean hands or a broad spoon.
- Spread the mixture in the prepared dish, aiming for an even layer. Bake uncovered for 30 minutes. The tomatoes will bubble and the squash will begin to soften. Carefully stir from the edges toward the middle, turning the vegetables so the upper pieces get coated with the tomato juices. If the dish looks dry before stirring, avoid adding water immediately; squash releases moisture as it cooks.
- Return the dish to the oven and bake for 10 minutes more, until the squash is tender when pierced with a fork but still holds its shape. Some liquid in the bottom is normal and makes a useful sauce for bread or grains. For a softer, more stew-like result, bake a few minutes longer; for firmer squash, check it after 8 minutes.
- Take the dish out of the oven. Stir in the lemon juice, then scatter the feta evenly over the top. Let the vegetables stand for 5 minutes before serving. The residual heat warms the feta without completely melting it, and the short rest allows the tomato juices to settle. Finish with parsley and taste a small spoonful before adding any extra salt, since feta and olives are already salty.
Tips
- Choose squash that feels firm. Small and medium yellow squash usually have tender skins and relatively small seeds, so there is no need to peel or seed them. If all you have are very large squash, cut them lengthwise, scoop out any spongy, seedy center, and slice the firm flesh. Very mature squash can release more water and may need a few extra minutes in the oven.
- Keep the slices similar in thickness. Thin pieces can turn soft before thicker pieces are cooked through. Aim for rounds close to ¼ inch (6 mm); if your squash varies in diameter, halve the widest rounds rather than changing the thickness. Do not pile the vegetables into a much smaller dish, where they will steam and become softer.
- Adjust the salt after baking. Canned tomatoes, olives, and feta vary in saltiness. The recipe starts with a modest amount of salt, but the best final adjustment is after the feta has been added. If using low-salt olives or omitting feta, taste again and add a small pinch if the dish seems flat.
- Use fresh herbs thoughtfully. Dried oregano goes into the bake because it stands up to the oven. If substituting fresh oregano, use about 1 tablespoon chopped instead of 1 teaspoon dried. Add it with the vegetables. Parsley is best added at the end for a fresher flavor; mint or dill can replace some or all of it.
Serving Suggestions
Serve the squash warm, not piping hot, so the tomato sauce and feta flavors are easy to taste. Put it beside roasted chicken, grilled fish, or simply prepared lamb, or make it the center of a meatless meal with chickpeas or white beans. The recipe itself contains no meat or seafood, so it can be served as a substantial vegetable side without changing the cooking method.
Offer crusty bread, pita, or toasted country-style bread to catch the tomato juices. For a more filling plate, spoon the vegetables over cooked orzo, rice, bulgur, or farro. A crisp green salad with cucumber and a tart vinaigrette balances the soft, warm vegetables. If serving the dish as part of a spread, keep other salty additions modest: olives and feta already bring plenty of briny flavor.
Variations
Use green zucchini: Replace some or all of the yellow squash with green zucchini, keeping the total at 6 cups (800 g). The flavor and cooking time are similar. A mixture of both colors makes the dish look especially inviting, but slice them to the same thickness so they finish together.
Make it without olives: Leave out the Kalamata olives if you prefer a milder result. Add a tablespoon of capers, rinsed and drained, for a sharp, briny note, or simply omit them. Capers taste more tangy and concentrated than olives, so start with less if you are unsure.
Add another vegetable: Thinly sliced bell pepper or a small amount of eggplant works well alongside the squash. Keep the total vegetables close to the recipe amount so the pan is not overcrowded. Eggplant absorbs oil and can take longer to soften, so cut it into small, even pieces. If adding potatoes, slice them quite thinly and expect to extend the baking time until they are fork-tender.
Change the cheese or make it dairy-free: Goat cheese gives a tangier, creamier finish, while ricotta salata is firmer and less creamy than feta. For a dairy-free version, omit the cheese and add a little extra parsley and lemon. The dish will lose feta’s salty, tangy contrast, so taste the vegetables and adjust the seasoning at the table.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The squash will soften as it sits, and the tomato sauce may look more liquid the next day; that is normal. Store the feta with the vegetables or separately if you want to add a fresh crumble when serving.
For a small portion, reheat in the microwave in short intervals, stirring once, until steaming hot throughout. To warm a larger amount, place it in an oven-safe dish, cover loosely, and heat at 350°F (175°C) until hot, usually about 15 to 20 minutes depending on the depth and amount. Remove the cover for the last few minutes if you want the surface less moist. Reheat only the amount you plan to eat, and do not leave cooked vegetables at room temperature for more than 2 hours. Freezing is possible for up to 2 months, but the thawed squash will be noticeably softer; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Do I need to peel yellow zucchini squash?
No. Yellow summer squash has a tender skin that softens during baking, and leaving it on helps the slices keep their shape. Wash and dry the squash, trim the stem and blossom ends, and peel only if the skin is unusually tough or damaged.
Can I make this recipe with fresh tomatoes?
Yes. Use about 1¾ cups (about 350 g) chopped ripe tomatoes in place of the canned tomatoes. Fresh tomatoes can vary in juiciness, so the finished dish may have a lighter sauce. If they are very firm or not especially juicy, add 2 to 3 tablespoons (30 to 45 ml) water or broth before baking, then check the squash for tenderness at the same time as directed.
Why did my baked squash turn watery?
Summer squash contains a lot of water, and large or tightly packed pieces release more liquid as they cook. Use a shallow, roomy baking dish, bake uncovered, and avoid cutting the squash too thin. A little sauce is expected; if there is more liquid than you like, use a slotted spoon to serve or bake the dish for several additional minutes before adding feta.
Can I prepare it ahead?
You can slice the squash and onion and chop the garlic a few hours ahead; refrigerate them covered, separate from the tomatoes and salt if possible. For the best texture, toss and bake shortly before serving, because salted squash draws out moisture as it sits. You can also bake the dish completely, refrigerate it, and reheat it later, though the squash will be softer.
What can I use instead of Kalamata olives?
Use another pitted black olive, or leave the olives out. A few rinsed capers can provide a similar salty, tangy accent, but their flavor is more intense and sharper. If substituting capers, begin with 1 tablespoon (about 9 g), then taste the finished dish before adding more salt.
How do I know when the squash is done?
Pierce a slice near the center of the dish with a fork. It should be tender enough to pierce without force but not collapsing into mush. Oven performance, squash size, and the thickness of the slices can all affect timing, so use the fork test along with the stated bake time rather than relying on color alone.
Related
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- Traditional Greek Food Ingredients: Horiatiki Salad
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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