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    Home > Recipes > Sides

    Greek-Style Roasted Zucchini with Feta Cheese

    Published: Aug 23, 2016 · Modified: Jun 28, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    This Greek-style roasted zucchini with feta is a simple side you can make in a snap to enjoy all summer long! 

    This recipe for Greek-Style Roasted Zucchini with Feta is a simple side dish that highlights summer produce and fresh herbs!

    It's that time of year again - we all know it. The time when you feel like the precious, lazy(er) days of sweet summertime slip through your fingertips like the sand you just sunk your toes in at the beach. If you're one of those fall fanatics that's already lighting cinnamon apple candles and drinking pumpkin spice lattes, we can't be friends.

    Wait, no, just kidding. We can be friends. Just let me mourn the last few days of summertime and soak up a few more rays, eat my fill of watermelon, grill everything in sight, and delay any talk of "back to school," football, going to a pumpkin patch and wearing sweaters as long as possible. Preferably until after Labor Day. Then I'll drink a PSL with you.

    This recipe for Greek-Style Roasted Zucchini with Feta is a simple side dish that highlights summer produce and fresh herbs!

    If you are like me and want to get in all the light and refreshing summery foods in before fall takes over, go to the market right away and snatch up some late summer squash for this recipe. It's a laid-back, no-fuss way to use up garden-fresh herbs, zucchini and/or squash that involves a massage. Yes, you read that right. We're massaging veggies here while wishing we were getting our own - on the beach while listening to the waves. Veggies have it so good.

    This recipe for Greek-Style Roasted Zucchini with Feta is a simple side dish that highlights summer produce and fresh herbs!

    After olive oil, fresh herbs, bright lemon zest, and a little salt and pepper are massaged into the squash, we let them marinate for a bit to infuse them with all the flavors. Next, a quick roast is in order to soften them just a bit. Opt for grilling instead of roasting, if you wish. Give them a sprinkle of tangy, creamy feta before the last few minutes in the heat to let the feta melt a bit. Enjoy on toast, as a pita sandwich filling, over orzo with grilled chicken - the possibilities are endless and delicious! Oh - and p.s. - plan for leftovers. You'll want to eat this more than once!

    If you like this recipe, try my Roasted Corn and Summer Tomato Salad or Tomato and Peach Farro Salad!

    This recipe for Greek-Style Roasted Zucchini with Feta is a simple side dish that highlights summer produce and fresh herbs!

    Did you make this roasted zucchini recipe? If so, I'd love to hear about it! Leave a comment below or tag a picture of your creation on Twitter or Instagram with @sweetcayenne5 - it's always fun to connect with you!

    If you want more, sign up for my newsletter. You get a free cookbook at sign up and will receive members-only freebies each month.

    This recipe for Greek-Style Roasted Zucchini with Feta is a simple side dish that highlights summer produce and fresh herbs!

    Greek-Style Roasted Zucchini with Feta

    This recipe for Greek-Style Roasted Zucchini with Feta is a simple side dish that highlights summer produce and fresh herbs!
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6 Servings

    Ingredients

    • 4 medium zucchini quartered
    • ¼ cup extra virgin olive oil
    • 2 teaspoons fresh oregano finely chopped
    • 2 teaspoons fresh thyme finely chopped
    • 1 teaspoon fresh rosemary finely chopped
    • 2 cloves garlic finely chopped
    • 1 tablespoon lemon zest
    • ½ teaspoon coarse ground Kosher salt
    • ½ teaspoon freshly cracked black pepper
    • 2 ounces feta cheese crumbled

    Instructions

    • Preheat oven to 400 degrees F. Place the zucchini in a bowl or baking dish, along with the olive oil, oregano, thyme, rosemary, garlic, lemon zest, salt, and pepper. Massage the oil and other ingredients into the zucchini with your hands until everything is incorporated. Cover and refrigerate for 30 minutes.
    • Remove the zucchini from the refrigerator and place the spears on a baking sheet (I like to line my pan with parchment paper for easier cleanup. Roast for 10 minutes. Remove from heat and sprinkle the crumble feta on top of the zucchini. Return the pan and roast 5 minutes more, or until desired texture is reached (I like mine to be slightly crunchy and maintain some texture).
    • Use a spatula to transfer the zucchini spears and feta onto a serving dish and enjoy while hot.

    Notes

    Leftover zucchini can be stored in the refrigerator and is delicious chilled as a bruschetta topping. I also use the leftovers as pizza topping or panini filling.
    Serving: 1Serving | Calories: 120kcal | Carbohydrates: 5.3g | Protein: 3g | Fat: 10.7g | Saturated Fat: 2.7g | Cholesterol: 8mg | Sodium: 313mg | Potassium: 355mg | Fiber: 1.7g | Sugar: 2.6g | Calcium: 72mg | Iron: 1mg
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    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Sarah says

      January 07, 2021 at 5:54 pm

      My husband very much enjoyed the dish, but I was not a fan. I definitely felt that the feta was unnecessary to the dish. Also, I felt there was a bit too much olive oil.3 stars

      Reply
      • Whitney Reist says

        January 14, 2021 at 11:40 am

        Thanks for trying it! Feta isn't for everyone, that's for sure!

    2. Rachel says

      July 06, 2020 at 4:28 pm

      This was so good! A keeper for sure. I substituted the rosemary for basil and it was great.5 stars

      Reply
      • Whitney Reist says

        July 16, 2020 at 7:28 am

        Hi Rachel - I love that! It's so nice to play around with different herbs when they are abundant in the summer. I'm glad you enjoyed the recipe!

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