Psito kolokithi – Greek roasted zucchini with feta and herbs Recipe
Lightly roasted zucchini from the oven, sprinkled with feta and herbs, is a very popular side dish in Greek homes and taverns. It’s often served alongside grilled meat or fish, but it also works perfectly as a light dinner with a slice of bread. The flavor is similar to Italian oven-roasted vegetables, but with a distinct accent of feta and oregano.
This simple Greek-style roasted zucchini turns a few basic ingredients into a fragrant, Mediterranean side dish. The combination of lemon, oregano and salty feta gives it a bright, summery flavor that works both with grilled dishes and as a light standalone meal.
Chef's tips
Slice the zucchini evenly so it bakes at the same pace and doesn’t dry out. Don’t skimp on the olive oil – it helps the edges caramelize and carry the flavor of the herbs. Crumble the feta with your fingers rather than cutting it, so it spreads more evenly over the vegetables.
How to serve
Serve warm or at room temperature with crusty bread to soak up the juices. It’s great next to grilled chicken, lamb chops or baked fish, and also as part of a mezze platter with hummus, tzatziki, olives and fresh salad.
Ingredients
- zucchini - 600 g
- feta cheese - 80 g
- olive oil - 30 ml
- garlic - 2 cloves
- oregano - 1 teaspoon
- lemon - 0.5 pieces
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- parsley fresh, chopped - 1 tablespoon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the zucchini, trim the ends and slice lengthwise into slices about 0.5 cm thick, or into half-moons if the zucchini is thick.
- Peel the garlic and chop it very finely. In a small bowl, mix the olive oil, garlic, oregano, salt and pepper.
- Arrange the zucchini slices on the tray in a single layer. Brush them on both sides with the seasoned oil, using a pastry brush or your hands.
- Place the tray in the preheated oven and bake for 15–20 minutes, until the zucchini softens and is lightly browned at the edges. Halfway through baking, you can flip the slices to the other side.
- Remove the tray from the oven. Drizzle the zucchini with lemon juice, then sprinkle with crumbled feta.
- Return to the oven for another 3–5 minutes, just until the feta is gently warmed and starts to soften; it doesn’t need to melt completely.
- After taking it out of the oven, sprinkle the dish with chopped parsley and serve immediately or after it has cooled slightly.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj krótko w piekarniku lub na patelni, aby cukinia się nie rozpadła. Na zimno sprawdzi się też jako dodatek do kanapek lub sałatek.
