This is one of my favorite zucchini recipes! Roasted zucchini is already pretty tasty, but in this recipe, we roast the zucchini with garlic and then toss in feta cheese and fresh dill. I love this simple recipe so much that I honestly can’t stop making it! For another easy zucchini recipe, try our quick sautéed zucchini!
How to Make Roasted Zucchini with Feta
When roasting zucchini, remember this: Use a high temperature! To prevent soggy zucchini, I roast zucchini in a 425°F oven. Or, if you feel bold, go for 450°F and roast for a few minutes less. If your oven has the setting, using convection is an excellent idea. We don’t alter the oven temperature; instead, we watch the zucchini and assume it will take a few minutes less to finish roasting. I cut my zucchini into bite-size pieces for this roasted zucchini recipe and don’t peel it. (Peeled zucchini turns mushy and lacks crunch.) I roast them in the oven with garlic and olive oil until I see a few brown spots starting to appear. Then, I toss in some feta and slice the baking sheet back into the oven for another few minutes so it warms up. Finally, I scatter over fresh dill and enjoy! 2 tablespoons olive oil 1 clove garlic, minced 1/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 2 ounces (56g) feta cheese 1 tablespoon chopped fresh dill 2You can cut the zucchini in any way you like. You can slice it into 1/4-inch rounds, cut it into half moons, or chop it into bite-size pieces. 3Add the zucchini to your baking sheet. Scatter the olive oil, garlic, salt, and pepper over it. Toss well, and then spread the zucchini into one layer. 4Roast the zucchini until they are tender and have picked up some color, 15 to 20 minutes. 5Remove the baking sheet from the oven, stir, and then crumble the feta cheese over the zucchini. 6Roast for another 5 minutes. 7Serve with fresh dill sprinkled on top.
