Fresh, light, and full of flavor, this Mediterranean Roasted Zucchini with Feta and Herbs is a side dish that proves simple ingredients can make the biggest impact. This is such an easy and flavor-packed side dish, and it goes so well with so many dishes. If you’re trying to lighten things up or just want a terrific side, this zucchini recipe is it!
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In this easy side dish, zucchini is roasted until golden and tender, while shallots caramelize alongside it, creating tons of flavor. A final sprinkle of creamy feta and fresh parsley gives it that rustic, Mediterranean flair and a burst of salty-freshness.
I love this recipe! You can serve it warm straight from the oven or let it cool to room temperature, and it’s delicious either way. A squeeze of lemon right before serving brightens the flavors, while the feta adds just the right balance of salty creaminess to the roasted veggies.
This zucchini dish pairs beautifully with grilled chicken, roasted salmon, or even as part of a mezze platter with hummus, olives, and warm pita bread. It’s easy enough for busy weeknights but elegant enough to serve at a dinner party. It’s a light, flavorful recipe that brings a taste of the Mediterranean to your table.
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 – Not garlic salt.
- Salt and black pepper
- 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.
- Optional: Lemon wedges, red pepper flakes
How to Make Mediterranean Roasted Zucchini with Feta and Herbs
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Trim the ends off the zucchini, then slice each one in half lengthwise. Cut each half in half again to make long spears. A mandoline slicer with a hand guard makes it quick and keeps the spears even, which helps them roast at the same rate.
In a large mixing bowl, toss the zucchini spears with olive oil, oregano, garlic powder, salt, and black pepper until evenly coated. Spread the zucchini on the prepared baking sheet in a single layer, placing them cut side down for maximum browning. Scatter the thinly sliced shallot over the top.
Roast for 20–25 minutes, flipping halfway through, until the edges are golden and the zucchini is tender but not mushy. A fish spatula works wonders here because it’s thin enough to get under delicate vegetables without tearing them apart.
Transfer the roasted zucchini to a serving platter. Immediately sprinkle with crumbled feta and chopped parsley. For a final touch, I like to keep a citrus press handy to squeeze fresh lemon over the top right before serving. Add red pepper flakes if you want a little kick.
Chef Jenn’s Tips
- Don’t overcrowd the baking sheet; the zucchini needs space to caramelize instead of steaming.
- For even more flavor, add a drizzle of balsamic glaze just before serving.
- If your feta comes in a block, crumble it yourself. It’s creamier and fresher than pre-crumbled, but there’s no harm in using pre-crumbled (heck I use pre crumbled).
- If you want more crunch, broil the zucchini for the last 2 minutes.
Serving Suggestions
This dish pairs beautifully with grilled chicken, Smoked Lamb Chops, or this yummy Seafood Stuffed Salmon. It also makes a great side for pasta tossed in olive oil and herbs, or serve it alongside couscous or quinoa for a lighter meal.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes to revive the texture. Avoid microwaving if possible, as it can make the zucchini soggy.
Mediterranean Zucchini with Feta and Herbs
Add Preferred SourceIngredients
- 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 baking sheet with parchment paper or foil and set aside.
- Trim the ends of the zucchini and slice each one lengthwise. Then cut each half into long wedges, resembling spears.
- Toss the zucchini with olive oil, oregano, garlic powder, salt, and pepper. Then, spread the zucchini on a baking sheet, cut side down. Scatter the shallots over top.
- Roast for 20–25 minutes at 425F, flipping halfway, until the zucchini is golden brown and tender.
- Transfer to a platter and sprinkle with feta, parsley, and red pepper flakes if using. Serve warm with lemon wedges.
Notes
Chef Jenn’s Tips
- Don’t overcrowd the baking sheet; the zucchini needs space to caramelize instead of steaming.
- For even more flavor, add a drizzle of balsamic glaze just before serving.
- If your feta comes in a block, crumble it yourself. It’s creamier and fresher than pre-crumbled, but there’s no harm in using pre-crumbled (heck I use pre crumbled).
- If you want more crunch, broil the zucchini for the last 2 minutes.
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.