Easy Roasted Zucchini
This Easy Roasted Zucchini is one of those easy side dishes that looks simple but tastes like something you’d get at a little seaside café. The zucchini turns golden and caramelized in the oven, the feta adds that salty tang, and the fresh herbs bring everything to life. It’s fresh, flavorful, and just the thing to make plain roasted vegetables feel a little more special.
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I love making this dish when I want something light and full of flavor that doesn’t take much time. It pairs beautifully with grilled chicken, fish, or even a simple bowl of pasta. The feta melts just slightly over the warm zucchini, and the lemon and herbs make every bite bright and fresh. It’s easy enough for a weeknight but pretty enough to serve to company.
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 Easy Roasted Zucchini
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 or foil for easy cleanup.
Trim the ends of the zucchini and slice each one in half lengthwise, then slice each half in half again to create long spears. Depending on the size, you’ll get about 4 to 6 spears per zucchini.
In a large mixing bowl, toss the zucchini with olive oil, oregano, garlic powder, salt, and pepper until coated evenly.
Arrange the zucchini on the baking sheet in a single layer, cut side down if possible for more browning. Scatter the thinly sliced shallot over the top.
Roast for 20 to 25 minutes, flipping halfway through, until the zucchini is golden on the edges and tender but not mushy.
Transfer to a serving platter and sprinkle with crumbled feta, chopped parsley, and a pinch of red pepper flakes if you like a little heat. Serve warm or at room temperature with lemon wedges for squeezing over the top.
Serving Suggestions
This Easy Roasted Zucchini goes with just about everything. I love serving it alongside grilled salmon or chicken, or as a simple vegetarian dish with crusty bread. It’s also great tucked into wraps or grain bowls for a quick Mediterranean-style lunch.
I love serving this Mediterranean Roasted Zucchini with Feta and Herbs along with <side dish 1, 2, & 3 mentioned here with links>.
Storage Tips
Leftovers keep well in an airtight container in the refrigerator for up to three days. Reheat in the oven or enjoy cold as part of a salad or wrap. The flavors actually deepen a bit after a day, making it even better.
Easy Roasted Zucchini
Equipment
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- salt
- black pepper
- 1 medium shallot thinly sliced
- ⅓ cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- lemon wedges optional
- red pepper flakes optional
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Trim the ends and slice each zucchini into long spears.
- Toss the zucchini in a large mixing bowl with olive oil, oregano, garlic powder, salt, and pepper
- Arrange on the baking sheet with sliced shallots and roast for 20 to 25 minutes, flipping halfway through.
- Transfer to a platter, top with feta, parsley, and red pepper flakes. Serve warm or at room temperature with lemon wedges.
