Randy Chandler
Zucchini and feta cheese are a match made in heaven. This versatile vegetable pairs perfectly with the salty, tangy cheese in a variety of dishes, from fritters to bakes and even roasted zucchini with feta. Greek-style roasted zucchini with feta is a simple, quick, and delicious side dish that you can make in a snap. You can also try zucchini fritters, which are light and crispy with Mediterranean flavours, or a zucchini feta bake with thyme, a warm and comforting dish that's perfect for easing into fall. For a quick and easy option, try balsamic roasted zucchini with feta, where the zucchini softens while roasting and soaks up the flavour of balsamic vinegar, complemented by the salty feta sprinkled on top.
| Characteristics | Values |
|---|---|
| Dish Name | Roasted Zucchini with Feta Cheese, Greek-Style Roasted Zucchini with Feta Cheese, Zucchini Feta Bake with Thyme, Balsamic Roasted Zucchini with Feta, Zucchini Fritters with Feta |
| Cuisine | Greek |
| Ingredients | Zucchini, Feta Cheese, Olive Oil, Garlic, Dill, Basil, Thyme, Sour Cream, Parmesan, Lemon Juice, Green Onions, Nutmeg, Eggs, Flour, Baking Powder, Tzatziki Sauce, Black Pepper, Lemon Zest, Cumin, Coriander, Red Pepper Flakes, Corn |
| Recipe Steps | Preheat oven, mix ingredients, bake/roast zucchini, sprinkle feta cheese, serve |
| Serving Suggestions | Enjoy hot, use leftovers for bruschetta, pizza topping, panini filling, serve with grilled chicken, orzo, pita sandwich |
| Nutrition | Varies; approx. 100-300 kcal per serving, with significant protein, fat, sodium, potassium, fiber, sugar, calcium, and iron content |
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What You'll Learn
Greek-style roasted zucchini with feta
Ingredients
- Zucchini
- Feta cheese
- Olive oil
- Garlic
- Dill
- Salt and pepper
Instructions
Preheat your oven to 425°F or 450°F for a few minutes less. Line a baking sheet with parchment paper. Cut the zucchini into spears or slices and place them on the baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper. Roast in the oven for a few minutes until the zucchini is softened and slightly caramelized. Remove from the oven and crumble the feta cheese over the zucchini. Sprinkle with fresh dill and serve immediately.
Variations and Serving Suggestions
You can also add other herbs such as basil or chives, or even substitute the feta with goat cheese or mozzarella. For a Greek-style dish, you can serve it on toast, as a pita sandwich filling, over orzo with grilled chicken, or as a bruschetta topping. Enjoy the combination of tangy, creamy feta with the softened zucchini!
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Zucchini feta bake with thyme
Ingredients:
- Zucchini (green or yellow)
- Olive oil
- Minced garlic
- Fresh or dried thyme leaves
- Eggs
- Sour cream
- Feta cheese
- Parmesan cheese
- Lemon juice
- Salt and pepper
Method:
First, preheat your oven to 375°F/190°C. Then, spray a 2-quart glass rectangular casserole dish (or any 2-quart casserole dish) with non-stick spray or olive oil. Wash and dry the zucchini, and cut off the stem and blossom ends. Cut the zucchini in half lengthwise, and then slice into half-moon shapes about 1/4 inch thick.
Heat olive oil in a large non-stick frying pan over medium-high heat. Add the garlic and thyme and cook for about 45 seconds, just enough to season the oil without browning the garlic. Add the zucchini slices and cook for about 4 minutes, turning them a few times.
Place half of the partially cooked zucchini into the casserole dish and season with salt and pepper. In a bowl, beat the eggs until the yolks and whites are well combined. Stir in the sour cream, Parmesan, lemon juice, and crumbled feta.
Spread half of this mixture over the zucchini in the casserole dish. Add the remaining zucchini, season again, and cover with the rest of the feta mixture. You can add some extra crumbled feta on top if desired.
Bake in the preheated oven for 40-45 minutes, until the mixture is bubbling and slightly browned on top. Serve hot and enjoy the combination of zucchini, feta, and thyme!
This dish is best enjoyed freshly made, but leftovers can be stored in the refrigerator and enjoyed chilled as a bruschetta or pizza topping, or in a sandwich or panini.
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Zucchini fritters with feta
Ingredients
- Zucchini (4 medium-sized)
- Feta cheese (crumbled)
- Fresh herbs (dill, basil, and/or mint)
- Scallions/green onions
- Lemon zest
- Large egg
- All-purpose flour (or gluten-free alternative)
- Baking powder
- Olive oil
- Salt and pepper
- Cumin and coriander
- Red pepper flakes (optional)
Method
- Grate the zucchini using a hand grater or a food processor with a grating attachment. You should have about 4 cups of grated zucchini.
- Place the grated zucchini in a bowl and sprinkle with 1 teaspoon of kosher salt. Stir well and let it sit for 15 minutes. This will help draw out excess moisture, ensuring your fritters are light and crispy.
- After 15 minutes, place the salted zucchini in a fine-mesh strainer and use your hands or a spatula to press down and remove as much water as possible. Some people find that spreading the zucchini on a tea towel and rolling it up helps to extract even more moisture.
- In a large bowl, mix together the zucchini, herbs, scallions/green onions, feta, nutmeg (if using), and egg.
- In a separate bowl, combine the flour and baking powder.
- Add the flour mixture to the zucchini mixture and incorporate it well. The batter should be fairly thick.
- Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, spoon ping pong-sized balls of batter into the pan.
- Sear each side until golden brown, which should take about 3 minutes per side.
- Transfer the seared fritters to a warm oven to finish cooking through and puff up without getting too brown.
- Prepare the fritters in batches, letting them finish in the oven for at least 10 minutes. They are ready when they have puffed up slightly.
- Serve warm with a dollop of Tzatziki Sauce and a sprig of dill. You can also add freshly cracked black pepper, lemon zest, or parmesan cheese as garnishes.
Enjoy your zucchini fritters with feta!
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Roasted zucchini with balsamic vinegar and feta
This roasted zucchini with balsamic vinegar and feta recipe is a simple, delicious, and healthy side dish that can be served with grilled chicken, as a pita sandwich filling, or on toast. It is a great way to use up your garden zucchini!
Ingredients:
- Zucchini
- Feta cheese
- Balsamic vinegar
- Olive oil
- Salt and pepper
- Optional: shallot, garlic, dill, basil, or thyme
Instructions:
Preheat your oven to 400-450°F. Line a large baking sheet with parchment paper or spray with non-stick spray or oil.
Wash and cut the zucchini into bite-sized pieces or strips. If using larger zucchini, cut them into fourths lengthwise first and use a sharp spoon to scrape out the seeds, leaving about 1/2 inch of flesh.
In a large bowl, combine the zucchini with the other ingredients, except the feta cheese. Stir well to coat the zucchini; you can also add in other vegetables like mushrooms or shallots.
Spread the zucchini mixture onto the prepared baking sheet and roast for about 15-20 minutes, or until the zucchini is softened and starting to brown.
Remove the baking sheet from the oven and crumble the feta cheese over the zucchini. Sprinkle with fresh herbs like dill, basil, or thyme, if desired. Serve immediately and enjoy!
Tips:
- Use a high-temperature oven to prevent soggy zucchini and achieve caramelization.
- You can also grill the zucchini instead of roasting it for a BBQ-style dish.
- Leftover zucchini can be stored in the refrigerator and is delicious chilled as a bruschetta or pizza topping.
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Garlic roasted zucchini with feta and dill
This roasted zucchini recipe with feta and dill is a quick, simple, and delicious side dish. It is a great way to use up your summer zucchini and can be served in many ways.
Ingredients
- Zucchini
- Olive oil
- Garlic
- Feta cheese
- Fresh dill
Instructions
Preheat the oven to 425°F (218°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup. Cut the zucchini into your desired shape—slices, half-moons, or bite-sized pieces.
Toss the zucchini with olive oil and minced garlic. Spread the zucchini on the prepared baking sheet and roast until lightly browned. Remove the zucchini from the oven and crumble or sprinkle feta cheese over them. Return the baking sheet to the oven for a few minutes to warm the cheese. Finally, remove the zucchini from the oven and sprinkle fresh dill on top.
Serving Suggestions
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Frequently asked questions
Zucchini and feta cheese fritters are a popular Greek summer dish. To make them, you'll need grated zucchini, feta, eggs, flour, scallions, cumin, coriander, red pepper flakes, and olive oil. First, mix the zucchini with a pinch of salt and leave to drain. Then, mix the zucchini with the remaining ingredients. Next, heat some olive oil in a frying pan and add a tablespoon of the mixture. Fry each side for 3-4 minutes until golden.
To make roasted zucchini with feta cheese, coat zucchini slices in oil, salt, and pepper, and roast in the oven at 425°F-450°F. Just before serving, sprinkle over some feta cheese. For extra flavor, you can add minced garlic, dill, or another herb like basil or parsley.
Zucchini and feta cheese are used in a variety of recipes, including bakes, sandwiches, and salads. For example, you could make a zucchini feta bake with thyme, eggs, and sour cream. Or, you could try Greek-style roasted zucchini with feta, served on toast, in a pita sandwich, or over orzo with grilled chicken.
