Zucchini and Tomato Bake with Feta

Zucchini and Tomato Bake with Feta

A bake for September

In September the markets are still full, but the evenings grow cooler. This is the perfect moment for a bake that bridges summer and autumn. Zucchini and tomatoes are at their best right now, juicy and full of flavour. This zucchini and tomato bake with feta takes hardly any time and very little preparation. You layer everything, scatter the cheese on top and let the oven do the rest. On a Saturday when you might not get to the kitchen until late, this is exactly what you need.

Perfect for the weekend

This bake suits a relaxed weekend. You can make it at lunchtime and warm it up again in the evening. It tastes good lukewarm too, straight from the dish. If friends drop by unexpectedly, you have something on the table that feels like home. No stress, no special shopping.

Simple and good

September is the time when vegetables are still so plentiful that you do not have to think long. You only need a few good ingredients and a baking dish. The rest happens on its own. And the best part: it smells like summer, even as the days grow shorter.

What you need

These amounts make four servings with bread or rice on the side.

Why zucchini and tomatoes work together

The combination of zucchini and tomato is a classic because both vegetables need similar time in the oven. The zucchini becomes tender but not mushy. The tomatoes release juice and a natural sweetness. The feta on top turns lightly golden and develops a fine crust. Together they make a dish that fills you up without feeling heavy.

Few ingredients, lots of flavour

Garlic and olive oil bring everything together. A few herbs, fresh or dried, round out the flavour. You do not need anything special, just ingredients that work well together.

• 2 medium zucchini
• 4 ripe tomatoes
• 200 g feta
• 3 cloves of garlic
• 4 tbsp olive oil
• 1 tsp dried oregano
• 0.25 tsp salt and 0.25 tsp pepper, then adjust to taste

How to do it

Cooking without stress

The bake needs hardly any preparation. You slice the vegetables, layer them and put everything in the oven. Most of the time you just wait while the kitchen slowly fills with the scent of garlic and herbs. This is the kind of cooking that gives you time to enjoy the evening.

Optional: sauté the vegetables first

If you like, you can briefly sauté the vegetables first. That adds more flavour, but it is not essential. The bake works perfectly well without this step.

1. Preheat the oven to 200 degrees with top and bottom heat.
2. Slice the zucchini thinly. Slice the tomatoes.
3. Grease a baking dish with olive oil.
4. Layer the zucchini and tomatoes alternately in the dish.
5. Finely chop the garlic and scatter it over the vegetables.
6. Break the feta into pieces and distribute on top.
7. Season with oregano, salt and pepper. Drizzle the remaining olive oil over everything.
8. Bake for 30 to 35 minutes until the feta is golden brown.

Practical tips

• Prepare ahead: You can assemble the bake up to 4 hours in advance and refrigerate it. Let it sit briefly before baking.
• Store: The bake keeps in the fridge for 2 days. Reheat at 180 degrees for 10 minutes.
• Vary: Instead of feta, mozzarella or goat cheese works well too. A few olives or capers add a salty note.
• Serve with: Fresh bread or simple rice on the side. A green salad with lemon rounds everything off.