Add Preferred SourceRoasted Zucchini with Feta is a simple side dish that delivers big flavor with minimal effort. Tender zucchini spears are roasted until golden and caramelized, then topped with tangy feta cheese and fresh herbs. It’s light, flavorful, and pairs perfectly with just about any main course. Whether you’re looking for a healthy weeknight side or something impressive for guests, this recipe hits the mark every time.
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Zucchini is on my list of least favorite veggies. I am just not a fan of that squashy flavor, BUT when you treat it properly, including giving it a roasty toasty flavor, then it transforms from watery and grassy into delicious.
Plus, feta on anything is delicious. In this dish, it gives a much-needed bit of acidity and salt, and it really does transform the dish. I use cow’s milk feta only because I’m not fond of funky goat, but you can use whatever floats your boat. See my recipe notes below for more tips.
History
Roasted Zucchini with Feta is a more modern dish influenced by Mediterranean cooking traditions, particularly Greek cuisine, where zucchini and feta have been paired for generations. While zucchini became widely used in American home cooking in the early 1900s, this specific combination of roasted zucchini and crumbled feta gained popularity much later. The dish rose to prominence in the 1980s to 1990s, when Mediterranean diets and fresh, vegetable-focused recipes became increasingly embraced in the United States. Light, simple, and full of bright flavor, Roasted Zucchini with Feta reflects the shift toward healthier, produce-forward meals in late 20th-century and early 21st-century home kitchens.
Ingredients
- Medium zucchini – Look for thin zucchini as they’ll have fewer seeds. I often scoop out some of the seeds if they are big.
- Olive oil – Use a good quality extra virgin olive oil.
- Dried oregano – If you can find fresh, that’s best, but dried oregano tends to have more flavor so dried is just fine.
- Garlic powder – Use garlic powder, not garlic salt.
- Salt and black pepper – Season to taste.
- Medium shallot – Or you could use about ¼ cup thinly sliced red onion.
- Crumbled feta cheese – I buy precrumbled feta. Yes, yes…I know.
- Chopped fresh parsley – For a pop of flavor at the end. You could also use fresh dill.
- Lemon wedges – Optional; squeeze over just before serving.
- Red pepper flakes – Optional; add a pinch if you like a little heat.
How To Make Roasted Zucchini with Feta
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
Trim both ends off each zucchini using a sharp knife, then cut them in half lengthwise. Cut each half lengthwise again to create long spears. If you have a mandoline slicer with a hand guard, it makes quick work of getting even pieces that roast uniformly.
Place the zucchini spears in a large mixing bowl and drizzle with olive oil. Add the oregano, garlic powder, salt, and black pepper, then toss everything together with your hands or tongs until the zucchini is evenly coated.
Arrange the zucchini spears on your prepared baking sheet in a single layer, placing them cut side down. This helps them get nice and golden. Scatter the thinly sliced shallot pieces over and around the zucchini.
Roast in the preheated oven for 20 to 25 minutes, flipping the spears halfway through with a fish spatula or regular spatula, until the edges are golden brown and the zucchini is tender. The shallots should be caramelized and softened.
Transfer the roasted zucchini to a serving platter. While still warm, sprinkle the crumbled feta cheese and chopped fresh parsley over the top. If you’re using lemon, squeeze it over everything just before serving. Add a pinch of red pepper flakes if you like a little heat.
Chef Jenn’s Recipe Notes
- The kind of zucchini you use counts. Don’t buy a ginormous zucchini – they tend to be stronger in flavor and are loaded with watery seeds. Instead, look for small to medium-sized zucchini. Cut them in half and scoop out the seeds before cutting into wedges.
- Shallots are another must for this recipe. Shallots have a mild sweetness to them that can’t be matched. I’ve tested this recipe with both red onion and sweet onions, and I definitely prefer red onion if shallots can’t be found.
- Don’t overcook your zucchini! There’s nothing worse than soggy zucchini and even roasted, it’ll go from tender-crisp to soggy in no time. Poke it with a fork to test for doneness. If there’s still some resistance, then it’s good to go.
Serving Suggestions
This roasted zucchini pairs wonderfully with a modern classic like slow cooker Mississippi pork roast, Cast Iron Smothered Pork Chops, Grandma’s Salmon Cakes, or any protein you’re serving. It’s also great alongside pasta with olive oil and garlic, or with grains like couscous or quinoa. For a full Mediterranean spread, serve it as part of a mezze platter with hummus, olives, tzatziki, and warm pita bread.
Storage Tips
Store any leftover roasted zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 375°F oven for about 10 minutes to bring back the texture. Avoid using the microwave if possible, as it can make the zucchini soggy and soft.
Roasted Zucchini with Feta
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- salt and black pepper to taste
- 1 medium shallot thinly sliced
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- optional: lemon wedges red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Trim the ends off each zucchini with a sharp knife. Cut them in half lengthwise, then cut each half lengthwise again to create long spears. Use a mandoline slicer with a hand guard for even pieces if you have one.
- Place the zucchini spears in a large mixing bowl. Drizzle with olive oil and add the oregano, garlic powder, salt, and black pepper. Toss with your hands or tongs until evenly coated.
- Arrange the zucchini on the prepared baking sheet in a single layer, cut side down. Scatter the thinly sliced shallot over and around the zucchini.
- Roast for 20–25 minutes, flipping the spears halfway through with a fish spatula or regular spatula, until golden brown and tender. The shallots should be caramelized.
- Transfer the roasted zucchini to a serving platter. Sprinkle with crumbled feta cheese and chopped fresh parsley while still warm. Squeeze lemon over the top and add red pepper flakes if desired. Serve immediately or at room temperature.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.