Pan Roasted Zucchini w Feta & Dill

Name: Pan Roasted Zucchini w Feta & Dill
Prep time: 13 min
Cook time: 30 min
Total time: 43 min
Ingredients: 1-2 Zucchini (depending on size, sliced into ¼-inch rounds); Kosher salt (for salting zucchini); 1 tbsp Olive oil; 1 clove Garlic (grated); 2-3 oz Feta (crumbled); 1 tbsp Dill (finely chopped); Flaky salt (to finish)

A simple but flavor-packed zucchini dish seared until golden, topped with creamy feta and fresh dill. It's crisp, savory, and ready in under 30 minutes.

FREE GUIDE

The Ten

My ten favorite recipes of the year, and the techniques behind them. Learn these and the other 600+ start to click.

Free. Unsubscribe anytime.

Why You'll Love Pan Roasted Zucchini w Feta & Dill

This is the sleeper hit of summer sides. Deep golden zucchini, tangy feta, fresh dill, and a final kiss of flaky salt-clean, fast, and flavor-forward.

Tips and Tricks

Don't overcrowd the pan-batch cooking gets better browning.
Let zucchini sit with salt-it's key for that crisp, golden sear.

Variations

Add lemon zest or juice for brightness
Sub feta with goat cheese or ricotta salata
Toss in cherry tomatoes or grilled corn for more texture and color

Substitutions

Feta → goat cheese, labneh, or whipped ricotta
Dill → mint or parsley
Garlic → shallot or garlic oil

Best served with

Grilled fish or chicken
Herby rice or couscous
Warm pita or sourdough

How to Store Leftovers

Store in an airtight container in the fridge for up to 2 days
Reheat gently in a pan or eat cold in a salad

Common Questions

Can I skip salting the zucchini?

You can, but you'll lose the golden caramelized edge. Salt-and-sit gives you better texture.

Can I make this ahead?

It's best fresh, but components can be prepped ahead. Just sear and assemble to order.

A bowl of grilled zucchini slices topped with crumbled feta cheese and chopped fresh herbs, served on a speckled ceramic plate.

Pan Roasted Zucchini w Feta & Dill

No ratings yet

A simple but flavor-packed zucchini dish seared until golden, topped with creamy feta and fresh dill. It's crisp, savory, and ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 13

Cook Time 30

Total Time 43

Servings: 2

Course: Appetizer, Side Dish

Cuisine: Californian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

1-2 Zucchini depending on size, sliced into ¼-inch rounds
Kosher salt for salting zucchini
1 tablespoon Olive oil
1 clove Garlic grated
2-3 oz Feta crumbled
1 tablespoon Dill finely chopped
Flaky salt to finish

Equipment

Cast iron or nonstick skillet
Paper Towels
Sharp knife or mandoline

Method

Lightly salt zucchini slices and let sit for 20-30 minutes to draw out moisture.
Pat dry with paper towels.
Heat a skillet over medium with a thin layer of olive oil.
Working in batches if needed, sear zucchini rounds until golden on one side, then flip.
Once flipped, add grated garlic and cook until second side is browned and garlic is fragrant (about 1 minute more).
Remove zucchini from pan and plate immediately.
Top with crumbled feta and chopped dill. Finish with flaky salt.

Notes

Storage: best right after searing, while the zucchini still has some bite and the feta is cool against the hot vegetable. Leftovers keep in the fridge for a day or two, but reheat in a dry skillet or the oven rather than the microwave so the zucchini doesn't turn watery. Add the dill fresh when serving again.