Roasted Zucchini and Mushrooms with Feta

This recipe for Roasted Zucchini and Mushrooms with Feta made history when my brother-in-law had a second helping of vegetables! And this tasty zucchini side dish has fresh parsley, balsamic vinegar, Spike Seasoning, and dried thyme to bump up the flavors!

PIN Roasted Zucchini and Mushrooms with Feta to try it later!

Roasted Zucchini and Mushrooms with Feta is the recipe I’m featuring for this week’s Friday Favorites pick! And this is a favorite zucchini recipe I make in the fall, when it’s time to start using the oven. When I first tried this tasty dish, I was using a giant zucchini with the big seeds scraped out and the zucchini cut into strips. So this is a great recipe to remember if you get some extra-big zucchini.

I made this again when my sister Pam’s family came to dinner. That time I didn’t have any big zucchini and had to buy zucchini at the store. If you don’t have giant zucchini like I used in these photos, use about four smaller ones. The versions with both big or small zucchini were tasty and well received.

But the most amazing thing about this recipe is that when I served it to my brother-in-law Kelly, he made family history by asking for a second helping of vegetables! Kelly is well known for not liking veggies, so that’s a wonderful recommendation for the recipe.

Since then I’ve made this every year during zucchini season! If your family has some vegetable-avoiders, I hope they end up liking this as much as my brother-in-law did. And if that happens, I’d love to hear about it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• mushrooms, preferably Cremini mushrooms
• zucchini
• crumbled Feta cheese
• fresh parsley
• olive oil
• balsamic vinegar
• Dried Thyme (affiliate link)
• Spike Seasoning (affiliate link), or other all-purpose seasoning blend
• fresh ground black pepper to taste

What other cheese could you use for Roasted Zucchini with Mushrooms?

We loved this recipe with the crumbled Feta. But you could use another crumbly cheese like Gorgonzola, Ricotta Salata, Cotija, Queso Fresco, or goat cheese.

What if you don’t have Spike Seasoning for this Roasted Zucchini recipe?

My fondness for Spike Seasoning (affiliate link) is pretty obvious on this site, and I love the flavor boost it adds to savory foods. But if you don’t have Spike, use any all purpose seasoning blend.

How low in carbs is the Roasted Zucchini and Mushrooms with Feta?

This tasty zucchini dish has only 7 net carbs per serving with 6 grams of protein!

Want more ideas for roasted zucchini?

I love, love, love roasted zucchini, and if the ingredients in this recipe are not quite your jam, check out some other ideas:

• Roasted Summer Squash (with Garlic and Parmesan)
• Cheesy Zucchini Sausage Sheet Pan Meal
• Baked Summer Squash (with Lemon, Mint, and Feta)

How to make Roasted Zucchini and Mushrooms with Feta:

1. I used a pound of brown Cremini mushrooms, cut into bite-sized pieces. Regular white mushrooms will also work just fine here. Don’t be afraid to wash the mushrooms with cold water; then let them drain well while you prep the zucchini and mix the marinade. Cut drained mushrooms into bite-sized pieces.
2. If you have a giant zucchini, cut it into fourths and use a sharp spoon to scrape away the seeds and pithy part, leaving not over 1/2 inch of flesh on the skin. (You can skip this step if you’re using smaller zucchini.)
3. Then slice each piece of zucchini into strips about 1/2 inch wide.
4. Whisk together the olive oil, balsamic vinegar, Dried Thyme (affiliate link), Spike Seasoning (affiliate link) or other seasoning blend, and black pepper to make the marinade.
5. I tossed all the vegetables together with the marinade in a bowl and let it sit on the counter for about an hour, but you can also marinate for a slightly longer time in a Ziploc bag if you prefer. Even if you don’t have time to marinate, this will still be good.
6. Yes, my pan is too crowded, and I probably should have used two pans.
7. I gave mine a stir halfway through and then put it back in to roast until the pan was dry and the vegetables were starting to look a little browned.
8. This took longer than I imagined; I roasted mine for nearly 40 minutes. You could also use slightly higher heat for a shorter time.
9. When the vegetables are nicely browned, arrange on a plate and sprinkle with crumbled Feta (and some chopped parsley if desired.)
10. Serve the zucchini and mushrooms with Feta hot, and be prepared for people to ask for seconds!

Make it a Low-Carb Meal:

This roasted zucchini recipe would be a great side dish for any of these low-carb main dishes:

• Sriracha-Glazed Grilled Chicken Kabobs
• Grilled Halibut with Basil Vinaigrette
• Chicken Cutlets with Mustard Sauce
• Grilled Lamb Chops
• Pork Tenderloin with Mustard Sauce

Get More Tasty Recipes for Zucchini:

• 50 Amazing Zucchini Recipes
• Recipes for Extra Large Zucchini
• The Top Ten Low-Carb Zucchini Recipes 

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4.5 Stars (42 Reviews)

Yield: 6 servings

Roasted Zucchini and Mushrooms with Feta

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

This Roasted Zucchini and Mushrooms with Feta was so good my veggie-avoiding brother-in-law had a second helping of vegetables! And you can make this with giant zucchini that get to big, or use several smaller ones.

Ingredients

Ingredients

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• 1 lb. Crimini mushrooms (see notes)
• 2 lbs. zucchini (see notes)
• 2/3 cup. crumbled Feta cheese
• 1 T chopped fresh parsley (optional)

Marinade Ingredients

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• 1/4 cup olive oil (use a good quality oil with a nice flavor)
• 2 T good quality balsamic vinegar
• 1 tsp. dried thyme
• 1 tsp. Spike Seasoning (see notes)
• fresh ground black pepper to taste

Instructions

1. Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or oil. (If you’re going to let the vegetables marinate for a while, you don’t need to do this until you're ready to cook.)
2. Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces.
3. If you’re using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin.
4. Then cut each piece into strips not more than 1/2 inch wide.  (For smaller zucchinis, just cut into bite-sized pieces.)
5. Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (affiliate link), and black pepper to make the marinade.
6. Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can’t take time for that.)
7. When you’re ready to cook spread the vegetables out in a single layer on a large baking sheet.  (You can use two baking sheets if the pan looks too crowded.)
8. Roast 20 minutes, then stir and spread the vegetables back out.  (There will probably be some liquid on the surface of the baking sheet at this point.)
9. Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more.
10. Put vegetables on a serving dish and crumble Feta over (and parsley if using.)
11. Serve Roasted Zucchini and Mushrooms with Feta hot, and wait for compliments.

Notes

You can use regular white mushrooms if you prefer.

Use either a large zucchini about 12 inches long or 3-4 smaller ones.

I'm a huge fan of Spike Seasoning (affiliate link) but use any all-purpose seasoning you have on hand.

Recipe created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 170Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 15mgSodium 418mgCarbohydrates 9gFiber 2gSugar 5gProtein 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Zucchini and Mushrooms would make a wonderful side dish or meatless main dish for low-carb or Keto diets. It would also be great for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Check out Zucchini Recipes for more ideas if your zucchini is a little too plentiful! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe
This zucchini that’s roasted with mushrooms and served with crumbled Feta was first posted in 2013, and I have made it many, many times since then. It was last updated with more information in 2026.