Roasted Zucchini with Feta
This roasted zucchini with feta and dill is better than I ever imagined, and I honestly can’t stop making it. Our recipe is quick, simple, and incredibly delicious! Our simple roasted zucchini recipe with feta and dill creates a delicious and healthy side dish that I honestly can’t stop making! We’ll use a high oven temperature to roast the zucchini so it turns tender but not mushy or soggy. Roasted zucchini is already delicious on its own, but in this recipe, you’ll add garlic, feta, and dill, which takes this to the next level! I’m betting once you try this recipe, you’ll have it on repeat! That happened to us, and I’m not mad about it! It’s by far one of my favorite zucchini recipes on the blog! For more zucchini inspiration, see our quick sautéed zucchini, or to try it raw, I highly recommend our newest zucchini salad! Key Ingredients Zucchini: I like using medium zucchini when roasting and find the larger they are, the more “squashy” and “squishy” they get in the middle. Look for firm zucchini with smooth skin for this recipe. Olive Oil: I love the flavor of olive oil in this recipe, but feel free to swap in your everyday cooking oil. Avocado oil is great! Garlic: We roast our zucchini with a little minced garlic, which means you’ll get a nice kick of garlic flavor. I use one clove but feel free to increase. Feta and Dill: Roasted zucchini is lovely by itself, but we take this recipe up a notch with feta and fresh dill. I really can’t get enough! Goat cheese or even mozzarella are good substitutes. You can leave the dill out or substitute with another fresh herb like chives, parsley, or basil. Zucchini: I like using medium zucchini when roasting and find the larger they are, the more “squashy” and “squishy” they get in the middle. Look for firm zucchini with smooth skin for this recipe. Olive Oil: I love the flavor of olive oil in this recipe, but feel free to swap in your everyday cooking oil. Avocado oil is great! Garlic: We roast our zucchini with a little minced garlic, which means you’ll get a nice kick of garlic flavor. I use one clove but feel free to increase. Feta and Dill: Roasted zucchini is lovely by itself, but we take this recipe up a notch with feta and fresh dill. I really can’t get enough! Goat cheese or even mozzarella are good substitutes. You can leave the dill out or substitute with another fresh herb like chives, parsley, or basil. How to Make Roasted Zucchini with Feta When roasting zucchini, remember this: Use a high temperature! To prevent soggy zucchini, I roast zucchini in a 425°F oven. Or, if you feel bold, go for 450°F and roast for a few minutes less. If your oven has the setting, using convection is an excellent idea. We don’t alter the oven temperature; instead, we watch the zucchini and assume it will take a few minutes less to finish roasting. I cut my zucchini into bite-size pieces for this roasted zucchini recipe and don’t peel it. (Peeled zucchini turns mushy and lacks crunch.) I roast them in the oven with garlic and olive oil until I see a few brown spots starting to appear. Then, I toss in some feta and slice the baking sheet back into the oven for another few minutes so it warms up. Finally, I scatter over fresh dill and enjoy! Roasted Zucchini with Feta PREP 5 mins COOK 25 mins TOTAL 30 mins PREP 5 mins COOK 25 mins TOTAL 30 mins This is one of my favorite zucchini recipes! Roasted zucchini is already pretty tasty, but in this recipe, we roast the zucchini with garlic and then toss in feta cheese and fresh dill. It’s so delicious! Serves 4 Watch Us Make the Recipe You Will Need 1 ¼ pounds (566g) zucchini, 2 to 3 medium 2 tablespoons olive oil 1 clove garlic, minced 1/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 2 ounces (56g) feta cheese 1 tablespoon chopped fresh dill Directions 1Preheat the oven to 425°F (218°C). Prepare a baking sheet (we roast the zucchini directly on the baking sheet, but for easy clean-up, put down a silicone baking mat or a sheet of parchment paper). 2You can cut the zucchini in any way you like. You can slice it into 1/4-inch rounds, cut it into half moons, or chop it into bite-size pieces. 3Add the zucchini to your baking sheet. Scatter the olive oil, garlic, salt, and pepper over it. Toss well, and then spread the zucchini into one layer. 4Roast the zucchini until they are tender and have picked up some color, 15 to 20 minutes. 5Remove the baking sheet from the oven, stir, and then crumble the feta cheese over the zucchini. 6Roast for another 5 minutes. 7Serve with fresh dill sprinkled on top. 1Preheat the oven to 425°F (218°C). Prepare a baking sheet (we roast the zucchini directly on the baking sheet, but for easy clean-up, put down a silicone baking mat or a sheet of parchment paper). 2You can cut the zucchini in any way you like. You can slice it into 1/4-inch rounds, cut it into half moons, or chop it into bite-size pieces. 3Add the zucchini to your baking sheet. Scatter the olive oil, garlic, salt, and pepper over it. Toss well, and then spread the zucchini into one layer. 4Roast the zucchini until they are tender and have picked up some color, 15 to 20 minutes. 5Remove the baking sheet from the oven, stir, and then crumble the feta cheese over the zucchini. 6Roast for another 5 minutes. 7Serve with fresh dill sprinkled on top. Adam and Joanne's Tips The nutrition facts provided below are estimates. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 103 / Total Fat 10.1g / Saturated Fat 3.1g / Cholesterol 3.1g / Sodium 277.3mg / Carbohydrate 1.6g / Dietary Fiber 0.2g / Total Sugars 0.6g / Protein 2.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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