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Roasted Broccoli, Tomato and Feta Bake

A vibrant, low-carb keto casserole featuring roasted broccoli, bursting cherry tomatoes, zucchini, and melted feta cheese. Perfect as a healthy side or light main course.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Keto, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 heads broccoli cut into florets
  • 2 cups cherry tomatoes
  • 1 large zucchini sliced into half moons
  • 3 cloves garlic minced
Seasoning & Dairy
  • 3 tbsp olive oil extra virgin
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 7 oz feta cheese crumbled into chunks
  • 0.5 cup mozzarella cheese shredded

Equipment

  • Ceramic Baking Dish or Casserole Pan
  • Knife and cutting board
  • Large mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine broccoli florets, cherry tomatoes, sliced zucchini, and minced garlic.
  3. Drizzle with olive oil and sprinkle with oregano, basil, salt, and pepper. Toss well to coat.
  4. Transfer the vegetable mixture to a baking dish and spread evenly.
  5. Roast in the preheated oven for 15-20 minutes until vegetables begin to soften.
  6. Remove from oven, scatter feta cheese chunks and shredded mozzarella over the top.
  7. Return to the oven and bake for another 10-15 minutes until cheese is bubbly and golden.
  8. Serve warm immediately.

Notes

Ensure vegetables are dry before roasting to prevent sogginess. For extra protein, add cooked chicken or sausage before the final bake.