Pan Roasted Zucchini w Feta & Dill

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.

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

Pan Roasted Zucchini w Feta & Dill

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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 minutes mins

Total Time 43 minutes mins

Course: Appetizer, Side Dish

Cuisine: Californian, Mediterranean

Calories: 35

Ingredients Equipment Method Nutrition

Ingredients

  

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

Equipment

• Cast iron or nonstick skillet
• Paper Towels
• Sharp knife or mandoline

Method

 

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

Nutrition

Calories: 35kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 135mgPotassium: 528mgFiber: 2gSugar: 5gVitamin A: 419IUVitamin C: 35mgCalcium: 39mgIron: 1mg

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