Roasted Zucchini 'Steaks' with Herb Oil
Thick zucchini slices roasted until tender, topped with crumbled feta and a vibrant herb-infused olive oil for a satisfying vegetarian centerpiece. This mediterranean-inspired vegetarian (vegetarian, low carb) ready in about 35 minutes pairs medium zucchini, feta cheese, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 4 medium zucchini
- 1 cup feta cheese
- 2 tbsp olive oil
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 garlic clove
- 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice 4 medium zucchini into 1-inch thick rounds, brush both sides with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper.
- Step 2: Roast on a baking sheet for 20-25 minutes until tender and edges golden, flipping halfway.
- Step 3: While zucchini roasts, combine 1 tbsp olive oil, 1 minced garlic clove, 1 tbsp fresh dill, 1 tbsp fresh parsley, and zest/juice of 1/2 lemon in a small bowl.
- Step 4: Top each roasted zucchini slice with 1/4 cup crumbled feta cheese and drizzle with herb oil mixture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Zucchini 'Steaks' with Herb Oil 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 Roasted Zucchini 'Steaks' with Herb Oil?
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 Roasted Zucchini 'Steaks' with Herb Oil?
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 Roasted Zucchini 'Steaks' with Herb Oil 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.
Is Roasted Zucchini 'Steaks' with Herb Oil vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
