Mediterranean Zucchini with Feta and Herbs
Mediterranean Roasted Zucchini with Feta and Herbs is a quick, flavorful side dish with tender zucchini, creamy feta, and fresh parsley. Perfect for weeknights or entertaining.
Servings: 4 servings
Calories: 128kcal
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 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
Serving: 1cup | Calories: 128kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 157mg | Potassium: 434mg | Fiber: 2g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 1mg