SC Johnson Family Economics Blog
Friday, August 24, 2012

Roasted Zucchini with Herbs and Feta Cheese | Family Economics

By Erin

roasted zucchini

A veggie roast during the summer? Turn on my oven?

Have you lost your mind, Erin?

Yes. But before you start throwing your freshly picked tomatoes at me, hear me out. This recipe includes so many wonderful flavors, it is worth turning your oven on in this heat for 20 short minutes. The zucchini is perfectly soft. The herbs are powerful and the perfect addition to this otherwise “bland vegetable.” Lastly, the tang and zip from both the feta cheese and the lemon really pull this dish together. It’s like having a summer party in your mouth! Enjoy!

Roasted Zucchini with Herbs and Feta Cheese


2 lbs. zucchini, sliced in ½ inch circles
1 lemon, zested
Juice of lemon
1 tbsp olive oil
About 2 oz. feta cheese
1 tbsp fresh chives, chopped
1 tbsp fresh dill, chopped
Salt to taste (optional)


Preheat the oven to 375.

Place the sliced zucchinis in a shallow baking or roasting dish. Top with the lemon zest, lemon juice, olive oil and salt. Toss gently in the dish.

Roast in the preheated oven for 20 minutes. Meanwhile, chop the herbs. After 20 minutes, remove from oven and sprinkle the fresh herbs and feta cheese over the roasted zucchini. Return to the oven for five more minutes, allowing the feta to soften and the herbs to release their aromatics.

Serve as a side dish.

I would love to know your favorite way to cook zucchini! Let me know in the comments.

1 Comment so far

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On Saturday, September 1, 2012, judy from Iowa wrote

sliced 1/4 inch thick, dipped in egg white, then seasoned bread crumbs or Panko, place in sprayed cookie sheet, spray tops, bake at 475 for 15-20 till crisp and brown. Wonderful! season with garlic or seasoning salt if desired.


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