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Golden roasted zucchini halves topped with white feta cheese, diced red sun-dried tomatoes, and fresh chopped parsley in a ceramic dish.

Roasted Zucchini with Feta Recipe

Master crispy, caramelized roasted zucchini halves topped with a savory Mediterranean crumble of Greek feta cheese, oil-packed sun-dried tomatoes, fresh flat-leaf parsley, garlic, and toasted nuts. High-heat roasting ensures it is never soggy!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Zucchini:
  • * 4 medium firm zucchinis cut in half lengthwise
  • * 1.5 tbsp extra virgin olive oil
  • * 1 tsp coarse kosher salt for sweating the zucchini
For the Sun-Dried Tomato & Feta Crumble:
  • * 0.5 cup authentic Greek sheep's milk feta cheese crumbled from brine block
  • * 3 tbsp oil-packed sun-dried tomatoes drained and finely chopped
  • * 0.25 cup fresh flat-leaf parsley finely chopped
  • * 0.25 cup toasted almonds or walnuts finely chopped
  • * 1 clove fresh garlic minced
  • * 0.5 tbsp extra virgin olive oil
  • * 1 pinch crushed red pepper flakes optional

Method
 

Preheat & Heat Pan:
  1. Preheat oven to 425°F (220°C). Place a 12-inch heavy cast-iron skillet or oven-safe baking dish on the center rack for 15 minutes to preheat.
Score & Salt:
  1. Slice zucchinis in half lengthwise. Score the flat flesh diagonally in a crosshatch pattern ¼-inch deep. Lay on a board cut-side up, sprinkle evenly with kosher salt, and let stand for 15 minutes.
Blot Dry:
  1. Firmly press paper towels onto the scored flesh to absorb all pulled surface water. Do not rinse with water.
Sear Cut-Side Down:
  1. Carefully remove the hot skillet from the oven. Add 1.5 tablespoons extra virgin olive oil over the bottom. Place zucchini cut-side down into the hot pan.
Roast:
  1. Bake at 425°F (220°C) for 15 minutes until the bottom cut side is deeply caramelized and browned. Flip cut-side up using tongs and roast for 10-15 minutes more until fork-tender.
Mix Crumble:
  1. On a cutting board, chop sun-dried tomatoes, parsley, toasted nuts, and minced garlic together. Transfer to a bowl, gently stir in crumbled feta and 0.5 tablespoon extra virgin olive oil.
Assemble & Serve:
  1. Transfer warm zucchini halves to a platter cut-side up. Top generously with the Mediterranean crumble and serve warm.

Notes

* Soggy Zucchini Fix: Skipping the salt-sweating step or failing to preheat the baking dish will result in steamed, soggy squash.
* Feta Quality: Always choose block feta stored in brine over pre-crumbled varieties for smooth texture and rich flavor.
* Nut Substitutions: Swap almonds or walnuts for roasted pine nuts, pistachios, or pepitas (pumpkin seeds for a nut-free version).