Roasted Zucchini with Feta

Roasted Zucchini with Feta: A simple and healthy side dish the whole family will enjoy!

Roasted veggies are always on the menu at our house. I try to mix up the type of vegetables used, but I like to stick to simple seasonings. Nothing crazy or out of the ordinary. That way I know the kids are likely to eat it.

This recipe for Roasted Zucchini with Feta is healthy, easy and great served along side chicken, fish, rice or pasta.

WHAT DO I NEED FOR THIS RECIPE?

The great thing about this recipe is that it has simple ingredients.

• 1 large zucchini
• ¼ cup crumbled feta
• 1 lemon
• 4 tablespoon fresh parsley
• 2 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt & pepper

We all get in meal ruts. Luckily, this Roasted Zucchini with Feta is a simple way to change up a meal or add some flavor without a lot of work.

HOW DO I MAKE ROASTED ZUCCHINI WITH FETA?

Start by preheating the oven to 375 degrees F. Slice the zucchini and place on a baking sheet. Top with a dash of salt & pepper.

Bake for approximately 30 minutes, flipping halfway.

In a small bowl, combine olive oil with red wine vinegar, set aside.

Remove zucchini from the oven and top with a drizzle of oil/vinegar, feta, parsley and a squeeze of fresh lemon juice.

I love the Mediterranean flare to this recipe with the fresh herbs and feta. It's a delightful side dish to any dinner.

WHAT TO SERVE ROASTED ZUCCHINI WITH:

Honey Soy Baked Chicken Thighs

Grilled Honey Mustard Chicken Skewers

Basil Butter Glazed Salmon

Drunken Grilled Chicken

Roasted Zucchini with Feta

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Ingredients

• 1 large zucchini
• ¼ cup crumbled feta
• 1 lemon
• 4 tablespoon fresh parsley
• 2 tablespoon olive oil
• 1 tablespoon red wine vinegar
• dash of salt & pepper

Instructions

1. Preheat the oven to 375 degrees F.
2. Slice the zucchini and place on a baking sheet.
3. Top with a dash of salt & pepper.
4. Bake for approximately 30 minutes, flipping halfway.
5. In a small bowl, combine olive oil with red wine vinegar, set aside.
6. Remove zucchini from the oven and top with a drizzle of oil/vinegar, feta, parsley and a squeeze of fresh lemon juice.