Zucchini With Feta brings together tender roasted zucchini halves dressed in a tangy lemon feta yogurt sauce. Topped with fresh mint, it comes together in about 30 minutes and makes the best side dish.
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The creamy feta sauce complements the tender zucchini, offering a hint of garlic, mint, and lemon. The mint adds a refreshing note that livens the dish. It is a crowd-pleaser whether you serve it alongside grilled meats or a hearty grain bowl.
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You can spoon the same creamy Lemon Feta Sauce over warm slices of your Mediterranean Roasted Eggplant for a bright, tangy contrast. This sauce is also delicious served with the Sheet Pan Shrimp And Veggies.
Ingredients
You will need the following ingredients to make these roasted zucchini slices:
Ingredient Notes
- 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.
Variations
Variations:
- Zucchini - Swap the zucchini for a summer squash or eggplant.
- 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.
- Vegan - This dish is easy to make vegan. Swap out the yogurt and feta for plant-based alternatives.
How To Make Zucchini With Feta: 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.
Confidence Tip
Make sure to preheat the oven so that the zucchini roasts evenly!
Just a quick side note, the feta sauce is so versatile I throw it on most of my roasted veggies all throughout the year. My favorite recipes to use it on are the Roasted Heirloom Carrots, Smashed Fingerling Potatoes, and the Roasted Brussels Sprouts And Carrots.
Frequently Asked Questions
Yes! You can make the sauce up to 3 days in advance. Store in the refrigerator in an air-tight container.
Store the zucchini and the sauce in separate airtight containers for up to three days. Reheat the zucchini on a baking sheet in a warm oven for the best texture.
Main Course Meals To Serve
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Thank you!
Gwen
Zucchini With Feta
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Equipment
Ingredients
- 2 medium zucchini
- 1 teaspoon kosher salt
- ¼ cup olive oil
Lemon Feta Sauce
- 3 tbsps full-fat Greek yogurt or labneh
- 1 oz 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 tbsps full-fat Greek yogurt, 1 oz 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!
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