Those of you who read this website often know that eggplant parmesan is one of my favorite meals. Well, this year, I started making zucchini parmesan a lot. My garden has been growing so. Much. Zucchini. Well, I have taken this recipe further. Instead of zucchini parmesan, I have made crispy zucchini slices with all of my favorite Greek toppings! This dish is the perfect meatless meal that is bursting with flavor
The hardest part about this dish was coming up with a name for it. This is a take on Eggplant parmesan. This dish is not eggplant nor has parmesan. I guess it’s technically called “zucchini feta?” For several years now, when I can’t get my hands on a good eggplant, I will make zucchini parmesan. I have been making zucchini parmesan quite often this year, as our garden has been producing so. Much. Zucchini. And my family has been enjoying many meals of oven-baked zucchini slices.
These Crispy Greek Zucchini Slices are loaded with all of my favorite Greek toppings! Fresh garden baby tomatoes, kalamata olives, feta cheese, and tzatziki sauce. I have also added some of my favorite Greek spices to the breadcrumbs. This was an excellent meal!
This meal is super easy to prepare! All you need is
a Sheet pan
Two large zucchini or summer squash
1/2 cup olive oil
I like to serve pasta when I make this meal. That way, my kids are happy with pasta with a few zucchini slices on top, and my husband and I can get our zucchini fix in without any complaints.
Crispy Greek Zucchini Slices
- 2 large zucchini or summer squash
- 2 cups panko breadcrumbs
- 1 tablespoon Greek seasoning
- 1 tablespoon dried dill
- 4 eggs
- 1/4 cup olive oil
- 1/4 cup kalamata olives
- 1/4 cup feta cheese
- 1/2 cup grape tomatoes
- 1 cup tzatziki sauce
- 1 cup Greek Yogurt
- 1 tablespoon dried dill
- 1/2 cup chopped cucumber
- 1 teaspoon onion powder
- 1/2 teaspoon lemon juice
- 1 dash salt
Make Tzatziki sauce. mix yogurt, dill, cucumber, lemon juice, onion powder, and salt in a small bowl and let marinate in the fridge for 1 hour.
Preheat oven to 420 degrees
Prepare your dipping station. in 1 medium-sized bowl mix breadcrumbs, dried dill, and Greek seasoning. In a second medium-sized bowl, mix eggs, and olive oil.
Coat each zucchini slice with egg mixture, followed by coating each zucchini slice with the breadcrumbs. Place each slice directly on the sheet pan once it's been coated. You can use tongs to coat the zucchini if you don't want to use your hands.
Place the zucchini slices in the oven. Cook for about 20 minutes, or until the zucchini is crispy to your satisfaction.
Remove from the oven. Top with your favorite Greek toppings, tomatoes, kalamata olives, feta cheese, and Tzatziki sauce.
This zucchini is excellent! If you make this, please tag me on Instagram or Pinterest! I LOVE seeing how my readers enjoy my recipes!