Zucchini with tomatoes and feta

Table of contents:

Zucchini with tomatoes and feta
Zucchini with tomatoes and feta


  • 2 cups chopped zucchini
  • 2 eggs
  • 1/3 cup cream
  • 2 spring onions, chopped
  • 1 green pepper, chopped
  • 1 cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon s alt
  • ½ teaspoon black pepper
  • 1 sprig fresh rosemary
  • 150 g crumbled feta cheese
  • 2-3 large tomatoes, thinly sliced


Heat the oven to 180 degrees. Lightly grease a rectangular baking tray.Prepare the vegetables and cut them. In a large bowl, beat the eggs with the cream. Mix the courgettes, half of the onion, the pepper and the breadcrumbs. Add the parmesan and stir. Transfer them to the prepared pan. Pour over the eggs and cream.

Place the rosemary sprig in the middle, pressing lightly. Thus, when baking, it will release aroma and flavor the dish. Cover with feta cheese. Arrange the diced tomatoes. Sprinkle the remaining onion on top. Sprinkle with a little s alt and pepper.

Bake for about 45 minutes or until golden brown. Before serving, remove the rosemary.

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