Brighten up your meal with this simple and delicious Roasted Zucchini with Feta and Dill—fresh, flavorful, and the perfect side dish for any occasion!
Roasted Zucchini with Feta and Dill
This Roasted Zucchini with Feta and Dill is a light, vibrant side dish that brings together the freshest ingredients and bold flavors. The zucchini is roasted to perfection, caramelizing slightly while retaining its tender, juicy texture. Topped with crumbled feta cheese for a creamy, tangy contrast and fresh dill for a burst of herbal brightness, this dish is simple yet full of flavor. The combination of savory feta, aromatic dill, and perfectly roasted zucchini creates a refreshing side that complements any main course, making it a versatile and easy addition to your meals all year round.
This Roasted Zucchini with Feta and Dill is a breeze to make, perfect for busy weeknights or when you’re looking for a simple, healthy side dish. With just a few ingredients—zucchini, feta, dill, and olive oil—you can create a flavorful, satisfying dish that’s ready in under 30 minutes. It’s a great way to get in your veggies.
What Ingredients do I need?
Produce
- 4 medium zucchinis - available all year
- Fresh dill - fresh is best in this dish
Dairy
- Feta cheese (I like to buy a block of cheese and crumble it myself)
Pantry Items
- Olive oil
- Kosher Salt
- Ground Black Pepper
Substitutions and Variations
Substitutions- Zucchini: You can substitute with yellow squash or a mix of both for variety.
- Cheese: Feta Cheese: Swap with goat cheese, ricotta.
- Fresh Dill: Use fresh basil, parsley, or thyme as an alternative herb for a different flavor profile.
- Add Other Vegetables: Mixed Roasted Veggies: Add other veggies like cherry tomatoes, bell peppers, or red onions to the tray. They will roast nicely alongside the zucchini, adding variety in both flavor and color.
- Add a Crunch: Toasted Nuts or Seeds: Sprinkle some toasted pine nuts, slivered almonds, or sunflower seeds on top before serving for added crunch and flavor.
- Add Protein: For a heartier dish, toss in some roasted chickpeas.
- Lemon Zest: For an extra burst of citrus, add lemon zest to the dish just before serving, along with the lemon wedges.
Kitchen Tips and Notes
1. Even Slicing: Make sure to slice the zucchini into uniform pieces to ensure even roasting. Aim for 1/2-inch thick slices so they cook at the same rate and develop that perfect caramelized texture.
2. Don’t Overcrowd the Pan: Spread the zucchini slices out in a single layer on the baking sheet. If the pan is overcrowded, the zucchini may steam rather than roast, preventing that crispy, golden edge. If needed, use two baking sheets.
3. Dry the Zucchini: Zucchini can release moisture during cooking. After slicing, gently pat the zucchini with a paper towel to remove excess water. This helps the zucchini crisp up while roasting and prevents it from becoming soggy.
4. Use Fresh Herbs: Fresh dill makes a big difference in flavor compared to dried dill, so opt for fresh if possible. It adds a vibrant and aromatic touch that elevates the dish.
5. Adjust Roasting Time: Oven temperatures may vary, so check the zucchini after 20 minutes. If the slices are golden and slightly crisped on the edges, they’re ready. If you prefer them more tender, leave them in for a few extra minutes.
6. Serving Tip: Serve this dish warm with a drizzle of blood Orange Olive oil to bring out the fresh flavors, but it can also be enjoyed cold as a salad, making it versatile for any occasion.
7 Leftovers: Leftover roasted zucchini can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold on salads!
Equipment and Items You May Need
- Baking Sheets – For roasting the zucchini evenly. A rimmed baking sheet is ideal to prevent any liquids from spilling.
- Parchment Paper or Aluminum Foil – Optional, but helps with easy cleanup and prevents sticking.
- Sharp Knife – For slicing the zucchini into uniform rounds.
- Cutting Board – To safely chop the zucchini and any other ingredients.
- Serving Dish – For presenting the roasted zucchini, feta, and dill once cooked.
- Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
- Blood Orange Olive Oil - This is so good for salads or to brighten up side dishes!
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Roasted Zucchini with Feta and Dill
serves 6
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup crumbled feta cheese
2 tablespoons fresh dill, chopped
Blood Orange Olive oil, for drizzling (optional)
Preheat your oven to 400°F. Slice the zucchinis into 1/2-inch thick half rounds. Spread them out in a single layer on a baking sheet lined with parchment paper or lightly greased. Drizzle the olive oil over the zucchini slices. Season with salt, pepper, toss the zucchini to evenly coat them with the oil and seasonings.
Serve immediately with a squeeze of lemon juice if desired, or enjoy as is.
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