Baked Zucchini with Feta and Dill
Tender zucchini halves baked until golden, topped with creamy feta and fresh dill for a simple, elegant vegetable side. This mediterranean-inspired vegetarian ready in about 35 minutes pairs medium Zucchini, Olive oil, crumbled Feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium Zucchini
- 2 tbsp Olive oil
- 1/4 cup, crumbled Feta cheese
- 1 tbsp, chopped Fresh dill
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Preheat oven to 425°F.
- Step 2: Place 2 medium zucchini, halved lengthwise, cut-side down on a parchment-lined baking sheet.
- Step 3: Drizzle 2 tbsp olive oil over the zucchini and season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 4: Bake for 20-25 minutes until tender and edges are golden.
- Step 5: Remove from oven and top with 1/4 cup crumbled feta and 1 tbsp chopped fresh dill.
- Step 6: Return to oven for 2-3 minutes until feta is warm and slightly melted.
Frequently asked questions
How long does Baked Zucchini with Feta and Dill take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Zucchini with Feta and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Baked Zucchini with Feta and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Zucchini with Feta and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Zucchini with Feta and Dill?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
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