Greek Zucchini with Feta and Herbs
Add Preferred SourceGreek Zucchini with Feta and Herbs is an easy, flavorful side dish that brings the taste of the Mediterranean to your table. Perfect for busy weeknights or when you want to serve something special without spending hours in the kitchen.
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I like zucchini just about as much as I like broccoli, which is to say, not very much. But, this simple Greek Zucchini with Feta and Herbs is delish! There’s so much flavor in this easy side dish that I gobble it up, and even my kids love it. I think it must be the feta – it makes everything taste magical!
There’s only a handful of ingredients in this recipe. But, before you go out and buy the biggest zucchini, check out my tips below.
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 Greek Zucchini with Feta and Herbs
Scroll down for the full recipe card with exact measurements and printable instructions.
Set your oven to 425°F (220°C) and let it preheat. Line a large baking sheet with parchment paper to make cleanup easier.
Using a sharp knife, slice off both ends of each zucchini. Cut each zucchini down the middle lengthwise, then slice each half lengthwise once more to form long wedges. A mandoline with a hand guard speeds up this process and ensures all pieces are the same size for even cooking.
Add the zucchini wedges to a large mixing bowl. Pour the olive oil over them, then season with oregano, garlic powder, salt, and pepper. Use your hands or a pair of tongs to toss everything until each piece is well coated with the oil and seasonings.
Lay the zucchini wedges on your lined baking sheet in one even layer, making sure to place them cut side down for maximum browning. Distribute the thinly sliced shallot pieces on top of and around the zucchini.
Place in the hot oven and roast for 20 to 25 minutes. About halfway through the cooking time, use a fish spatula or a regular spatula to flip each piece. The zucchini is done when the edges turn golden brown and the flesh becomes tender. Your shallots should look caramelized and soft.
Move the roasted zucchini to a serving platter. While everything is still warm, scatter the crumbled feta and fresh chopped parsley across the top. Squeeze fresh lemon juice over the dish right before you serve it, and add a light sprinkle of red pepper flakes if you want some heat.
Chef Jenn’s Recipe Tips
- The kind of zucchini matters. I’ve tested this recipe with frozen zucchini (don’t do it, it’s a watery mess), big giant zucchini, and small zucchini. I’ve even tested this recipe with baby zucchini, which was my favorite but they’re hard to find. My suggestions: look for smallish zucchini that aren’t too big in diameter. Cut them in half then scoop out some of the seeds so they’re not too watery.
- Any kind of feta works. If you love goats feta, go for it. I like the creamy flavor of cow’s milk feta, but use whatever floats your boat.
- The mild flavor of shallots works well in this dish, but you could swap in red onion or even sweet onions.
Serving Suggestions
Greek Zucchini with Feta and Herbs complements grilled meats Lime-Garlic Chicken Breasts, lamb kebabs, or baked fish perfectly. It also makes a wonderful accompaniment to Slow Cooker Herb-Crusted Pork Roast , For an authentic Greek meal, include it on a meze table with hummus, kalamata olives, tzatziki sauce and fresh pita.
Storage Tips
Keep leftover zucchini in a sealed container in your refrigerator for up to 3 days. For best results when reheating, warm it in a 375°F oven for approximately 10 minutes rather than using the microwave. Microwave reheating tends to make the zucchini lose its texture and become watery.
Greek Zucchini with Feta and Herbs
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
- Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Slice off both ends of each zucchini with a sharp knife. Cut each zucchini in half lengthwise, then cut each half lengthwise again to create long wedges. A mandoline with a hand guard helps create uniform pieces.
- Add the zucchini wedges to a large mixing bowl. Pour olive oil over them and season with oregano, garlic powder, salt, and pepper. Toss with your hands or tongs until evenly coated.
- Lay the zucchini on the prepared baking sheet in a single layer, cut side down. Distribute the thinly sliced shallot on top of and around the zucchini.
- Roast for 20–25 minutes, flipping the wedges halfway through with a fish spatula or regular spatula, until golden brown and tender with caramelized shallots.
- Move the roasted zucchini to a serving platter. Top with crumbled feta cheese and chopped fresh parsley while warm. Squeeze lemon juice over the top and add red pepper flakes if desired. Serve hot 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.
