Ingredients
4 medium zucchini quartered
¼ cup extra virgin olive oil
2 teaspoons fresh oregano finely chopped
2 teaspoons fresh thyme finely chopped
1 teaspoon fresh rosemary finely chopped
2 cloves garlic finely chopped
1 tablespoon lemon zest
½ teaspoon coarse ground Kosher salt
½ teaspoon freshly cracked black pepper
2 ounces feta cheese crumbled
Directions
1
Preheat oven to 400 degrees F. Place the zucchini in a bowl or baking dish, along with the olive oil, oregano, thyme, rosemary, garlic, lemon zest, salt, and pepper. Massage the oil and other ingredients into the zucchini with your hands until everything is incorporated. Cover and refrigerate for 30 minutes.
2
Remove the zucchini from the refrigerator and place the spears on a baking sheet (I like to line my pan with parchment paper for easier cleanup. Roast for 10 minutes. Remove from heat and sprinkle the crumble feta on top of the zucchini. Return the pan and roast 5 minutes more, or until desired texture is reached (I like mine to be slightly crunchy and maintain some texture).
3
Use a spatula to transfer the zucchini spears and feta onto a serving dish and enjoy while hot.
Notes
Leftover zucchini can be stored in the refrigerator and is delicious chilled as a bruschetta topping. I also use the leftovers as pizza topping or panini filling.