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oven roasted zucchini recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An easy oven roasted zucchini recipe featuring perfectly tender, golden-brown zucchini topped with a creamy, tangy whipped feta sauce infused with fresh mint and lemon juice.
Ingredients
- 2 medium zucchini (approx. 600g / 1.3 lbs), ends trimmed, cut into 1.5 cm thick spears or planks
- 30 mL (2 tablespoons) extra virgin olive oil, plus extra for drizzling
- 5 mL (1 teaspoon) fine sea salt
- 2.5 mL (0.5 teaspoon) freshly ground black pepper
- 200g (7 oz) block feta cheese, crumbled
- 15 mL (1 tablespoon) fresh lemon juice
- 15g (0.5 oz) fresh mint leaves, finely chopped, plus extra whole leaves for garnish
- 30–45 mL (2–3 tablespoons) cold water or cold milk, as needed for consistency
- 2.5 mL (0.5 teaspoon) ground sumac, for garnish
Instructions
- Prep Zucchini and Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine the zucchini spears or planks with 2 tablespoons of olive oil, salt, and black pepper. Toss thoroughly until all pieces are evenly coated.
- Roast the Zucchini: Arrange the seasoned zucchini in a single layer on the prepared baking sheet, ensuring space between pieces. Roast for 20-25 minutes, flipping them halfway through, until tender and golden-brown at the edges.
- Prepare Whipped Feta: While the zucchini roasts, combine the crumbled feta cheese, fresh lemon juice, 0.5 oz of the chopped mint, and 2 tablespoons of cold water (or milk) in a food processor. Process on high speed until the mixture becomes very smooth and creamy, scraping down the sides as needed.
- Adjust Consistency and Serve: If the feta mixture is too thick, add the remaining 1 tablespoon of cold water or milk, one teaspoon at a time, until a desired drizzling consistency is achieved. Transfer the roasted zucchini to a serving platter, drizzle generously with the whipped feta, and garnish with fresh mint leaves and ground sumac before serving.
Notes
To achieve proper caramelization, avoid overcrowding the baking sheet and ensure all zucchini pieces are cut to a consistent thickness. For a creamier sauce, substitute cold milk for the cold water. Store leftover roasted zucchini and whipped feta separately for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 210 calories
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg