I honestly can’t stop making this easy roasted zucchini recipe. The combination of tender zucchini, feta, and dill is unbelievably good!
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!
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.
Find the full recipe with measurements below.
How to Make Roasted Zucchini
Tip 1: Roast at a high temperature. When roasting zucchini, remember this: Use a high temperature! To prevent soggy zucchini, roast zucchini in a 425°F oven. Or, if you feel bold, go for 450°F and roast for a few minutes less.
Tip 2: Use your oven’s convection setting (optional). If your oven has the setting, using convection is an excellent idea. It helps circulate the heat in your oven more evenly. We don’t alter the oven temperature; instead, we watch the zucchini and assume it will take a few minutes less to finish roasting.
Tip 3: Don’t peel your zucchini. I cut my zucchini into bite-size pieces for this recipe and don’t peel it. (Peeled zucchini turns mushy and lacks crunch.)
Tip 4: Roast until your zucchini starts to brown. 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, scatter over fresh dill and enjoy!
More Zucchini Recipes
Roasted Zucchini
- PREP
- COOK
- TOTAL
This is one of my favorite zucchini recipes! Roasted zucchini by itself is already pretty tasty, but in this recipe, we roast the zucchini with garlic and then toss in feta cheese and fresh dill. It’s so delicious!
Watch Us Make the Recipe
You Will Need
1 ¼ pounds (566g) zucchini, 2 to 3 medium
2 tablespoons olive oil
1 clove garlic, minced
¼ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
2 ounces (56g) feta cheese
1 tablespoon chopped fresh dill
Directions
1Preheat the oven to 425°F (218°C). Prepare a baking sheet (we roast the zucchini directly on the baking sheet, but for easy clean-up, put down a silicone baking mat or a sheet of parchment paper).
2You can cut the zucchini in any way you like. You can slice it into ¼-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.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.
This was wonderful. Made a half batch for just me. I have made several of your dishes and they never disappoint. Thank you.
This was delicious. The hot oven helps remove the moisture from the zucchini so carmelization happens. It makes such a difference in the taste. I will definitely make again!
My new favorite zucchini recipe. The dill and feta were a perfect topping!
Delicious and works well with the yellow patty pan courgettes just as well as the usual green ones. So quick. I’m going to use the air fryer next time as I’m sure it will work really well in that.
I can’t use any recipe without adding my own flare!! So I used a small zucchini and a small summer. Also added a fresh tomato cut up. Also sprinkled top with bread crumbs before baking.
And when adding the feta for the 5 minute additional bake, I also added some chopped fresh basil and fresh green onion tops.
I’m the same way! I always feel the need to zhuzh up a tried and true recipe and make it mine! Yours sounds great and I might borrow it! 😊
can you suggest another herb for this recipe please? i am not a fan of dill.
Sure! Try mint or parsley. You can also leave the herbs out entirely.
I like
Do you think this has to be eaten straight out of oven or could it be served room temp at a potluck?
Hi Jill, while I really enjoy this served warm, you can definitely serve it at room temperature.