Parmesan roasted zucchini with salty feta cheese and a generous squeeze of fresh lemon juice – bright, tangy flavors to liven up the mild-mannered zucchini. A Greek-inspired twist.
Cubed zucchini is tossed in olive oil and coated with Parmesan cheese mixed with panko crumbs and a little dried dill then roasted until crispy and tender. The crumbs give them a little bit of crunchy texture to balance out the softness.
The feta and lemon are added after they’re cooked, the finishing touch that takes them over the edge to I-love-zucchini-greatness.
The biggest complaint I hear about zucchini is sogginess. I totally hear you. It’s full of water and if not cooked right can easily turn out mushy and water-logged therefore making it inedible.
Keeping their skins on helps a lot – they lose a lot less water that way and hold their shape better so pick zucchini that are smooth and unblemished for this.
And don’t overcook them! Think al dente. Like pasta. Tender but firm.
The zucchini lesson’s over.
Time to get cooking.
- 2 teaspoons olive oil, plus more for greasing pan
- 5 - 6 cups zucchini, with the peel on, cut
incubes (quarter lengthwise then chop into 1 inchpieces)
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons panko crumbs
- 1 teaspoon
- ½ teaspoon dried dill weed
- sea salt and fresh black pepper
- ½ cup crumbled feta cheese
- 1 lemon, sliced or quartered, for serving
- Preheat the oven to 425 degrees F. Grease a large baking sheet generously with olive oil.
- Add the zucchini to a large mixing bowl and gently toss with the olive oil.
- In a small bowl stir the Parmesan, crumbs,
corn starchand dill together.
overthe zucchini and toss again.
- Pour them onto the baking sheet and spread out evenly. Sprinkle with salt and pepper.
- Bake 15 minutes then turn them over and bake 10 - 15 minutes longer or until just fork tender.
- Take them out of the oven and sprinkle with feta cheese.
- Squeeze lemon lightly all over them and serve.