This Oven Roasted Zucchini with Lemon Feta Sauce comes together in under 30 minutes, pairing tender roasted zucchini with a tangy, garlicky lemon feta sauce and fresh mint. It's a reliable side that works just as well on a weeknight as it does at a dinner party.
Oven Roasted Zucchini At A Glance
- 🕐 Total Time: 50 minutes (10 min prep + 20 min cook + 20 min resting)
- 🍽️ Servings: 4
- 🍅 Cuisine Type: Mediterranean
- 🧂 Flavor Profile: Tender roasted zucchini with a tangy, garlicky lemon feta yogurt sauce, finished with fresh mint
- 🥛 Dietary Info: Gluten-free, vegetarian; contains dairy (yogurt, feta), can be made vegan with a plant-based yogurt and feta swap
- 📦 Storage Notes: Store zucchini and sauce separately in airtight containers for up to 3-5 days; reheat zucchini in a warm oven, then top with sauce
- ⭐ Why You'll Love It: A quick, flavor-forward side that turns simple zucchini into something dinner party worthy, with extra sauce you'll want on everything
Save And Summarize This Recipe
This lemon feta sauce earns its place in regular rotation. Once you make a batch, you'll find yourself reaching for it well beyond zucchini: spooned over roasted heirloom carrots, drizzled on smashed fingerling potatoes, or spread under a piece of grilled Moroccan salmon. The tangy, garlicky flavor works because it cuts through anything roasted or rich, which makes it one of the most useful sauces in your Mediterranean recipe arsenal.
Jump to:
If you're working through a pile of zucchini from the market, this isn't your only option. My Mediterranean roasted zucchini slices take a drier, herb-forward approach with a feta crumble instead of a sauce, and the broiled zucchini with garlic and cheese leans into a crispy, melted finish. Each one fits a different mood, but all three start with the same simple roasting technique that makes zucchini taste like it deserves a seat at the table.
Key Ingredients
You will need the following ingredients to make these roasted zucchini slices:
- Greek yogurt (or labneh) - While full-fat yogurt gives a creamier sauce, labneh (my personal favorite) yields a thicker texture and has more citrus-tasting flavors. In my experience labneh adds the most flavor for this dish. I prefer using a full-fat yogurt as opposed to a low-fat yogurt. Low-fat yogurt will have a thinner consistency and doesn't give the same taste profile that a full-fat yogurt does. You won't use that much of it so go for the good stuff!
- Feta cheese - I recommend using a block of tangy, brined feta that you crumble yourself rather than the drier pre-crumbled kind. I prefer using a French feta because of the creaminess but any block of a good Greek feta will be delicious.
See the recipe card for quantities.
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Variations
- Zucchini - Swap the zucchini for a summer squash or eggplant. Or if you would like a variation on zucchini, try the Zucchini With Panko And Cheese.
- Spice it up - Add some red pepper flakes to the sauce, or do what my son loves to do and add sriracha to the top of the zucchini!
- Mint - If you are having trouble finding mint, I have swapped the mint for parsley, dill, or basil.
How To Make Oven Roasted Zucchini: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 450℉.
Slice the zucchini in half lengthwise.
Lay the zucchini on a plate and sprinkle the salt over the top. Let sit for 20 minutes to allow excess moisture to come to the surface, then dab the zucchini with a paper towel.
Step 2: Add the oil to the sheet pan and spread it around to create a layer. Lay the zucchini cut side down on the sheet pan and move the zucchini around so that the cut side has oil on it.
Roast for 15 minutes. Check the cut side to see if it has browned. If the cut side is brown, flip the zucchini over and continue to roast for 5 more minutes.
Step 3: Place the yogurt, feta, mint, garlic, lemon zest, lemon juice, salt and pepper into the bowl of food processor. Process until smooth and set aside.
Step 4: To assemble, place the zucchini on a plate and spoon the sauce over. Garnish with more chopped mint if desired. You can also place the sauce on the plate and place the zucchini on top!
Recipe Tips
- Let the sauce rest for 10-15 minutes so that the flavors mellow.
- Cut the zucchini uniformly for even roasting. I always start roasting the zucchini cut side down to get better browning.
- Have leftover zucchini? Toss it into a grain bowl like my arugula quinoa salad with roasted zucchini, or fold it into an omelet with extra lemon feta sauce.
Gwen's Pro Tip
Don't skip the salting step. Letting the zucchini sit for the full 20 minutes draws out excess moisture, which is what gives you that deep golden color on the cut side instead of a soggy, steamed result. It's an extra step, but it's the one that makes this dish look like it came from a restaurant kitchen.
Oven Roasted Zucchini FAQ's
Yes! You can make the sauce up to 3 days in advance. Store in the refrigerator in an air-tight container.
This usually happens when the zucchini isn't salted long enough, or the pan is overcrowded. Salting draws out excess moisture, and giving each piece room on the sheet pan lets the cut side caramelize instead of steam. Skip either step and you'll end up with a softer, less golden result.
Goat cheese is the closest swap and gives a similarly tangy, creamy result. For a milder flavor, a mild fresh cheese like ricotta works too, though it will mellow the tang the feta brings.
More Zucchini Recipes
Let me know your thoughts on this Oven Roasted Zucchini With Feta Sauce by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Oven Roasted Zucchini With Lemon Feta Sauce
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Equipment
Ingredients
- 2 medium zucchini
- 1 teaspoon kosher salt
- ¼ cup olive oil
Lemon Feta Sauce
- 3 tablespoons full-fat Greek yogurt or labneh
- 1 ounces feta
- 1 garlic clove
- ¼ cup fresh mint chopped lightly
- 1 lemon zest and juice
- 1 pinch flaky sea salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 450℉.
- Slice the zucchini in half lengthwise.2 medium zucchini
- Lay the zucchini on a plate and sprinkle the salt over the top. Let sit for 20 minutes to allow excess moisture to come to the surface, then dab the zucchini with a paper towel.1 teaspoon kosher salt
- Add the oil to the sheet pan and spread it around to create a layer. Lay the zucchini cut side down on the sheet pan and move the zucchini around so that the cut side has oil on it.¼ cup olive oil
- Roast for 15 minutes. Check the cut side to see if it has browned. If the cut side is brown, flip the zucchini over and continue to roast for 5 more minutes.
Lemon Feta Sauce
- While the zucchini roasts, prepare the sauce.
- Place the yogurt, feta, mint, garlic, lemon zest, lemon juice, salt and pepper into the bowl of food processor. Process until smooth and set aside.3 tablespoons full-fat Greek yogurt, 1 ounces feta, 1 garlic clove, ¼ cup fresh mint, 1 lemon, 1 pinch flaky sea salt, 1 pinch black pepper
- To assemble, place the zucchini on a plate and spoon the sauce over. Garnish with more chopped mint if desired. You can also place the sauce on the plate and place the zucchini on top!
Gwen Wolken says
A favorite summertime treat!