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Zucchini and Summer Squash Feta Tomato Bake
5 Prep Time
minutes
25 Cook Time
minutes
3o Total Time
minutes
6 Serving
size
Celebrate the vibrant flavors of summer with this Zucchini and Summer Squash Feta Tomato Bake. Roasted to perfection with cherry tomatoes, sliced garlic, and crumbled feta. Whether served as a side or a light vegetarian main, it brings color, nutrition, and savory depth to the table—all with minimal prep and maximum flavor.
Recipe written and created by Chef Chris Valdes.
Print Recipe
Ingredients
- 2 large zucchini, cut in quarters
- 2 large summer squash, cut in quarters
- 1 cup cherry tomatoes, cut in half
- 6 garlic whole garlic cloves, sliced
- 1 cup and a half Feta Cheese
- 1 tbsp red pepper chili flakes
- Salt and pepper to taste
- Extra virgin olive oil
- Scallions for garnishing
Preparation
- Preheat oven to 350F degrees.
- Using an 8 by 8 baking dish or similar size dish, add all the ingredients and fully combined. Drizzle extra virgin olive oil, and season with salt, pepper, mix again.
- Bake for 25 minutes or until feta cheese bits are lightly browned. Garnish with scallions and serve warm.
Tip: I used feta cheese but feel free to use your favorite cheese such as cheddar, pepper jack, and even shredded gouda cheese.
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