Monday, July 14, 2008

Roasted Zucchini Recipe with Green Onions, Feta Cheese, and Basil

(Updated July 2008) I've been adapting this recipe ever since I first posted it in 2005, and I'm finally updating it with a photo and the version of the recipe I've settled on after making it for a few years. This is one of my favorite easy recipes for zucchini, and I used the first zucchini from this year's garden to make what you see in the photo. I shared it with my former neighbor, the famous Carol with the fabulous steak marinade recipe, and she gave it a very enthusiastic thumbs up.

You can make this with all green zucchini if you don't have the yellow summer squash, but I love the combination of colors here. What makes this recipe different from other recipes for roasted veggies is that the feta cheese is sprinkled over the zucchini before it's roasted, which lets it melt a little while the squash cooks and create kind of a sauce. It's important not to have the zucchini too crowded in the roasting pan, or the liquid from the squash won't evaporate and there will be too much liquid in the finished dish. Choose a pan where you can put all the vegetables in a single layer, and with a bit of space between at least some of the pieces.

Roasted Zucchini with Green Onions, Feta Cheese, and Basil
(Makes about 6 servings, recipe originally from a now abandoned blog called Pumpkin Pie Bungalow who was inspired by Lex Culinaria.)

4 medium green zucchini
2 medium yellow zucchini (called yellow summer squash in the U.S.)
8-10 green onions
6 cloves garlic, finely minced (you can use garlic puree from a jar, but fresh garlic is best here)
1-2 tsp. sea-salt
2 T extra-virgin olive oil
1 cup feta cheese (measure after crumbling, loosely packed)
1/4 cup chiffonade of fresh basil, optional (other herbs such as oregano or parsley could also be used)

Preheat oven to 375 F (Original version of the recipe was 350, but I much prefer a shorter cooking time at a higher temperature.)

Wash zucchini and trim off stem ends. Cut zucchini lengthwise down the middle and then cut each piece into half-moon pieces about 1/2 inch thick. (Original recipes cut into lengthwise pieces.) Clean the green onions and slice into diagonal pieces about 2 inches long.

Put zucchini and onions into a plastic bowl. Mix together olive oil, salt, and minced garlic and toss with squash.

Choose a roasting pan that will hold the vegetables in a single layer, and spray with non-stick spray or mist with olive oil. Arrange vegetables on roasting pan and crumble feta cheese over. Roast about 25 minutes or until the vegetables are barely tender. Stir the vegetable-cheese mixture once or twice during roasting so melted feta is coating some of the squash by the time it's done. Serve hot, with basil or other fresh herbs sprinkled over if desired.

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South Beach Suggestions:
This is a good side dish for any phase of the South Beach Diet, but keep in mind the amount of fat here when planning other meals for that day. For phase one, combine it with something like Curried Chicken on the Grill with Cilantro Chutney or Rosemary Mustard Grilled Chicken. For phase two or three, add something like Brown Rice with Cashews and Herbs.

More Delicious Zucchini Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil
Parmesan Encrusted Zucchini
Cheesy Zucchini with Garlic and Parsley
How to Grill Zucchini
"Creamed" Zucchini
Pesto Zucchini Tomato Gratin from Karina's Kitchen
Shrimp, Eggplant, and Zucchini Spaghetti from Kath Eats Real Food
Zucchini "Spaghetti" from Steamy Kitchen
Zucchini Breakfast Bake from Morsels and Musings
Zucchini Fritters from Mental Masala

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  1. Yikes, not one comment on this recipe clear from 2005. This is a good example of why photos are so important. Cook this people, it really is delicious.

  2. We bought zucchini at the farmer's market on Saturday! Maybe I will try this recipe tonight. Thanks Kalyn, great timing:)

  3. How perfect for the fist yield of zucchini! I'm going to hold on to this for my first batch!

  4. Hi Kalyn - this looks yummy - I will definitely cook it this week - if I get a chance and we are not entertaining foregin visitors at least one night! The plus is that these are all ingredients I can get in Ghana!!!

    Cheers - holli:

  5. That looks absolutely delicious. I'm immediately going to browse through the rest of your stuff! Thanks for posting :)

  6. Perfect timing! At the farmers market this weekend, I bought some tiny baby zucchini and itty bitty yellow squash! Guess what we'll be having tonight?!

  7. Anyone who can make zucchini look tasty and edible ought to be sainted. Yeah, St Kalyn, I like that. You could become the patron saint of dieters, God knows, we need one!

  8. I promise everyone, if you like feta cheese, you'll love this recipe. Thanks to Neil for making me the patron saint of dieters! St. Kalyn, it has a nice ring to it!

  9. I love the colour combinations too Kalyn. Good tip about spreading them out too - nothing worse than watery squash!!

  10. Yum Kalyn - I could just dive right in! ;)

  11. Yay for tweaking recipes! This one looks quite tasty. Beautiful photo, Kalyn.

  12. Helen, thanks. I agree, watery squash - not good!

    Christie, so easy to make too.

    Karina, thanks. Much better with a photo.

  13. Just wanted to stop by & let you know I read this blog when I take the time & I added you as a favorite.It is done well(THE BLOG that is !:-)

  14. that looks awesome. There was some summer squash in my CSA box this week, along with collard greens. I think i'll mix those together. Thanks!

  15. It's amazing what feta and a pretty chiffonade of fresh herbs can do to an otherwise under-appreciated vegetable. I never got excited about cucumber, EVER, until I paired it with mint and feta. To date it's the most widely acclaimed recipe on my blog. Go figure.

    Your zucchini looks lovely!

  16. That zucchini with feta looks good!

  17. just a minor comment/correction: your recipe directions say to crumble the zucchini over the vegetables in the roasting pan--I assume you mean crumble the feta chees.
    I'm trying this tonight--love your blog!

  18. Anonymous, THANK YOU! And duh, I hate it when I do things like that. Will fix right now.

    Thanks for the nice words about the blog!

  19. I'll definitely make this the next time I am entertaining.

  20. Just what I need, lots of zucchini ideas! My produce delivery service is loading me up with summer squash each week and I'm starting to run low on new ways to fix it :-)

    You re-energized my mind -- thank you!

  21. Hi Kalyn,
    The "Roasted Zucchini with Green Onions, Feta Cheese, and Basil" was perfect treat after my busy day. It tasted just as great as the picture looks. Really Delicious! Thanks for sharing.
    Kevin’s sister and her kids are visiting from Spokane and I’m making your fabulous zucchini dish to serve to her and to my mother and father in-law tomorrow night. I don’t have roasting pun large enough for such a large batch but I thought I’d use a jelly roll pan. DO you think that will work ok?
    Thanks for putting ALL the Garbage bins, Recycling bins and Yard Waste out for pick up this morning. I’ll never have a nicer neighbor.
    I miss you!
    Carol (1 mile away)

  22. Carol, I miss you too. I confess, I"m not sure what a jelly roll pan is, but any flat pan will work! Glad you liked it.

  23. Kalyn, this sounds like recipe for me... I love zucchini, feta and basil... I must try it soon, I will let you know the result.

  24. Its my favorite recipe and being a vegetarian I relish it the most.

  25. Kalyn,

    I made roasted veggies with salad cheese inspired by your recipe, you can take a look at it here:

    Thank you... I made them twice already... Margot

  26. OH it looks FANTASTIC! So many of my favourite flavours. This may well be appearing at our summer BBQ next month :)

  27. I made this tonight with just yellow squash, I was just searching recipes for that type of squash. It was amazing! Sooo yummy. I'll make it with both squashes the weekend!

  28. I made this one tonight and YUMMY, it was good!!! A definite keeper!

  29. Very happy that people are liking this. This is one of my favorite way to cook zucchini when I have tons of them from my garden.

  30. Just ran accross your blog for the first time last night, and I love your style! I have a pile of zucchini from my dad's garden, and I'm on a mission not to let any of it go to waste! I tried this recipe last night and it was very easy, quick and best of all very YUMMY!!! I added a touch of lemon juice, and didn't have feta or green onions, so I substituted a little chopped yellow onion & goat cheese. Fantastic! Thank you!

  31. Kalyn, Just wanted you to know that I served this as a side dish on Thanksgiving. Everyone raved! Such a wonderful recipe. I cooked my turkey in my pressure canner/cooker, cooked some fresh green beans in a smaller pressure cooker I have, baked the rolls earlier in the day so that I could use the oven for this recipe and made fresh mashed potatoes. It was awesome!

  32. So glad you liked it. I'd love to have this for Thanksgiving if I could still get zucchini that were good.

  33. I made this last night and it was So Delicious! Thank you so much for all the hard work you put into your sites Kalyn. You have given me an appreciation for squash and asparagus. two things I never really cared for before. I love that I can search your site and I'm always guaranteed to find a new tasty veggie recipe. Your sites are key ingredients for my recipe for better health for me and my family.

  34. Jen, thanks so much. I love hearing that!


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