Name: Easy Roasted Zucchini Dinner with Feta and Dill
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups zucchini, sliced (Use young, firm zucchini for best flavor.); 1.5 cups feta cheese, crumbled (Opt for Greek feta for an authentic taste.); 2 tablespoons dill, fresh chopped (Substitute with dried dill if fresh is unavailable.); 3 tablespoons olive oil (Extra virgin olive oil enhances flavor.); 1 teaspoon garlic, minced (Use fresh garlic for a stronger aroma.); 3 cups cherry tomatoes, halved (Feel free to mix colors for presentation.)

There are some dishes that just feel like a warm hug, don’t you think? Like wrapping yourself in your favorite blanket on a chilly morning, or that quiet moment right before the world wakes up. This Easy Roasted Zucchini Dinner with Feta and Dill is one of those for me. It’s not fancy, it’s not complicated, but it’s deeply satisfying and carries a gentle comfort that fills the kitchen and, more importantly, fills our hearts. It’s a wonderful way to bring fresh, simple flavors to the table without any fuss, making those everyday meals feel a little bit more special, a little bit more intentional.

I’ll never forget the first time I made this for my husband, Mark. It was a Saturday morning, sunbeams stretching across the kitchen floor, making the dust motes dance in the quiet air. Our little one, Lily, was still tucked in, dreaming sweet dreams, and the only sound was the soft bubbling of coffee in the percolator. Mark was at the counter, half-reading the newspaper, half-sipping his dark roast, the scent of fresh grounds mingling with the promise of a peaceful weekend. I’d picked up a few beautiful zucchinis at the farmer’s market the day before, their skin glossy and firm, and decided to try something new, something light yet hearty for our slow morning. As the vegetables roasted, the aroma of warm dill and savory feta started to waft through the house, gentle and inviting. Mark lowered his paper, a little smile playing on his lips. “Something smells amazing, sweetheart,” he murmured, his voice still a little husky with sleep. Later, as we sat together at the small kitchen table, sharing a quiet breakfast, the roasted zucchini warm and tender, the feta slightly softened and tangy, he just kept nodding, a look of pure contentment on his face. It was a simple meal, but it felt like a tiny celebration of our quiet, treasured moments, a testament to how the easiest dishes can often be the most meaningful. Even now, whenever I make it, that gentle Saturday morning comes right back to me, filling our home with that same peaceful calm.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Why You’ll Love This Easy Roasted Zucchini Dinner with Feta and Dill

Oh, honestly, there are so many reasons to fall head over heels for this recipe, but I’ll try to narrow it down to a few that truly make my heart sing.

First off, it’s just so wonderfully *easy*. You know those days when you want something nourishing and full of flavor, but the thought of a complicated recipe feels like climbing a mountain? This is your gentle descent. It comes together with such little fuss, letting the oven do most of the hard work while you maybe, just maybe, finish that cup of coffee.

★Top Reader Reviews

This roasted zucchini dish is a breezy weeknight win—tender veggies, salty feta, and fresh dill come together in a simple, tasty bake. I love how the flavors pop without any fuss, though a sprinkle of lemon zest could give it an extra zing.

– Bella

Then there’s the incredible aroma that fills your kitchen. As the zucchini roasts, mingling with the herbs and feta, it creates this warm, inviting scent that just screams “home.” It’s the kind of smell that makes everyone wander into the kitchen, drawn by curiosity and comfort, even if they’re just peeking in to see what’s for dinner.

And the taste! The zucchini becomes beautifully tender, with just a hint of sweetness from the roasting. The feta adds that lovely salty tang, perfectly balanced by the fresh, bright notes of dill. It’s a simple symphony of flavors that feels both sophisticated and utterly down-to-earth. It truly feels like a vibrant hug for your tastebuds, light enough for a summer evening but hearty enough to anchor a cozy fall meal.

Finally, it’s just so versatile. It can be a lovely side dish, a light lunch, or even the star of a weeknight dinner with a little something extra on the side. It’s truly a recipe that gives back more than it asks, allowing you to breathe a little deeper and savor those quiet moments around the table.

Slow Moments

Making this dish feels less like cooking and more like a gentle ritual in my kitchen. It often starts with me standing by the sink, the morning sun filtering through the window, washing the zucchinis. I love feeling the cool, smooth skin of each one, taking a moment to appreciate the bounty from our local market. There’s no rush as I slice them, letting the rhythmic thud of the knife against the cutting board be the only sound for a few quiet minutes. Then comes the drizzle of olive oil, a slow, golden stream, followed by a sprinkle of sea salt and pepper, imagining each crystal infusing warmth.

Spreading the zucchini out on the baking sheet is another small, mindful act. I arrange them carefully, ensuring each piece has its own little space, knowing that this gentle attention helps them roast evenly and develop those lovely caramel edges. And then, the star of the show, the feta. Crumbled between my fingers, it feels soft and yielding, its briny scent a lovely promise. I scatter the snowy bits over the zucchini, a generous hand, because honestly, can you ever have too much good feta? The fresh dill is next, its feathery green fronds scattered with a flick of the wrist, releasing its bright, herbal perfume.

Sliding the tray into the preheated oven, there’s a quiet satisfaction, a soft whoosh of warmth against my face. Then comes the waiting, which isn’t really waiting at all. It’s a chance to step away, maybe wipe down the counter with a damp cloth, or just lean against the island, sipping a half-drunk cup of tea, letting the gentle hum of the oven and the slowly blossoming aromas fill the air. Our golden retriever, Barnaby, often pads into the kitchen at this point, settling by the oven, his nose twitching, dreaming of fallen crumbs. The quiet anticipation, the way the house slowly fills with the warm, savory scent—these are the slow moments I cherish, the very heart of why I love to cook.

Time-Saving Hacks

Sometimes, even with the simplest recipes, life just gets wonderfully busy, doesn’t it? For those days when you’re craving this gentle dish but time is a little tighter, I have a few little whispers of advice.

First, you can absolutely prep the zucchini a bit ahead of time. Slice it in the morning or the night before, pop it into an airtight container, and keep it in the fridge. That way, when dinner time rolls around, the main slicing is already done.
Another trick for busy weeknights is to buy pre-crumbled feta. While I adore the ritual of crumbling it myself, those little tubs are a lifesaver when you’re trying to get a nourishing meal on the table after a long day.
And honestly, sometimes the best “hack” is to remind yourself that the joy isn’t just in the finished dish, but in the quiet moments of preparation. Even if you’re rushing a little, taking a deep breath as you pull the fragrant dill apart, or watching the olive oil glisten over the zucchini, can ground you. There’s a beautiful balance to be found, where a little bit of slowness actually makes the result taste even better, infused with a calm energy.

Serving Ideas

This roasted zucchini dish is wonderfully adaptable, whether you’re planning a cozy weeknight meal or a leisurely weekend brunch.

For a simple weeknight dinner, it shines brightly alongside some beautifully seared salmon or a tender grilled chicken breast. The freshness of the dill and feta really complements the richness of the protein. If you’re leaning into a vegetarian meal, it’s absolutely delightful with a dollop of creamy hummus and some warm pita bread. Sometimes, I’ll even serve it over a bed of fluffy quinoa or brown rice for a more complete, satisfying bowl.

On slower weekends, it makes a lovely addition to a brunch spread. Imagine it alongside softly scrambled eggs and a slice of artisanal toast, or as a vibrant side dish to a quiche. It’s also surprisingly delicious at room temperature, making it perfect for a potluck or a picnic. For a drink, a crisp glass of white wine like a Sauvignon Blanc or a simple sparkling water with lemon would be perfect. And for another wonderful vegetarian option, you might also enjoy my Creamy Lemon Herb Pasta – it’s another family favorite that brings bright, comforting flavors to the table.

✔Tips & Mistakes

Oh, goodness, we’ve all had those kitchen moments, haven’t we? I remember one time, when I was first dabbling with roasting, I crowded the zucchini on the baking sheet because I was trying to save space. What I ended up with was more steamed zucchini than beautifully roasted—a little sad and soft, rather than tender with those lovely browned edges. So, my biggest friendly nudge for this dish is: give your zucchini some breathing room! Use two baking sheets if you need to; those little pieces want their space to get gloriously golden and caramelized.

Another small thing that makes a big difference is using good quality olive oil. It really does elevate the flavor in such a subtle, lovely way. And don’t be shy with the dill! Fresh dill is key here, it brings such a vibrant, almost lemony freshness that really lifts the whole dish. If you’re not a fan of dill, fresh parsley or even a sprinkle of oregano could work, but honestly, dill is where the magic truly lives in this one.

✔Storage Tips

Leftovers of this roasted zucchini are truly a gift for the next day! Once it’s cooled completely, just pop it into an airtight container and it will keep beautifully in the refrigerator for up to 3-4 days.

What I love about this dish is how it transforms a little overnight. Reheated gently in the microwave or a warm oven, it retains its lovely flavors, the feta still soft and yielding. But honestly, I often find myself enjoying it cold, straight from the fridge, as a light lunch or even a morning nibble with my coffee. It’s unexpectedly delicious as a little breakfast side, or tossed into a simple green salad for a quick, nourishing meal. The flavors deepen a bit, and the cold tang of the feta is really quite wonderful.

✔Variations and Substitutions

One of the things I truly adore about gentle, comforting recipes like this is how open they are to a little bit of creative play. I’ve certainly experimented in my own kitchen over the seasons!

If you don’t have dill on hand, fresh parsley or even chives can offer a lovely green note, though dill’s unique brightness is truly special here. For a different cheesy touch, you could try crumbled goat cheese instead of feta; it brings a creamier texture and a slightly milder tang that’s also quite delightful. I’ve also swapped out the zucchini for other quick-roasting vegetables like cherry tomatoes (added in the last 10 minutes so they don’t get too mushy) or thinly sliced bell peppers for a pop of color.

In the cooler months, I sometimes like to add a pinch of dried oregano or even a whisper of red pepper flakes for a bit of warmth. And if you’re looking to make it a touch heartier, stirring in some cooked chickpeas or cannellini beans after roasting would be a lovely addition, making it a more substantial meal all on its own. I’ve even, on occasion, stirred in a tiny squeeze of fresh lemon juice right at the end for an extra burst of brightness, especially if the zucchini isn’t quite as sweet as I’d hoped. Just remember, these are just little nudges and gentle suggestions; the heart of this dish is its beautiful simplicity.

Frequently Asked Questions

I can’t have gluten… will this still work?

Absolutely. Swap soy sauce for tamari or coconut aminos. It keeps the same comforting balance—I often do this for family dinners.

Do I have to peel the pineapple first?

Yes—the peel is too tough. Once it’s gone, the inside is tender and sweet, which is exactly what you want here.

Can I use canned pineapple instead of fresh?

You can. Drain it well; it’s not quite as bright as fresh, but it brings a gentle sweetness when you’re in a pinch.

How sweet is this? Can I tone it down?

Of course. Use a bit less sugar, or try honey or maple syrup. I often adjust depending on the season or time of day.

What if I skip the sesame oil?

That’s fine. You’ll miss a gentle toasty depth, but it remains a warm, comforting dish without it.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!