Roasted Zucchini Recipe with Feta

This roasted zucchini with feta and dill is better than I ever imagined, and I honestly can’t stop making it. Our recipe is quick, simple, and incredibly delicious!

Our simple roasted zucchini recipe with feta and dill creates a delicious and healthy side dish that I honestly can’t stop making! We’ll use a high oven temperature to roast the zucchini so it turns tender but not mushy or soggy. Roasted zucchini is already delicious on its own, but in this recipe, you’ll add garlic, feta, and dill, which takes this to the next level!

I’m betting once you try this recipe, you’ll have it on repeat! That happened to us, and I’m not mad about it! It’s by far one of my favorite zucchini recipes on the blog! For more zucchini inspiration, see our quick sautéed zucchini, or to try it raw, I highly recommend our newest zucchini salad!

Key Ingredients

• Zucchini: I like using medium zucchini when roasting and find the larger they are, the more “squashy” and “squishy” they get in the middle. Look for firm zucchini with smooth skin for this recipe.
• Olive Oil: I love the flavor of olive oil in this recipe, but feel free to swap in your everyday cooking oil. Avocado oil is great!
• Garlic: We roast our zucchini with a little minced garlic, which means you’ll get a nice kick of garlic flavor. I use one clove but feel free to increase.
• Feta and Dill: Roasted zucchini is lovely by itself, but we take this recipe up a notch with feta and fresh dill. I really can’t get enough! Goat cheese or even mozzarella are good substitutes. You can leave the dill out or substitute with another fresh herb like chives, parsley, or basil.

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!