Pan Roasted Zucchini w Feta & Dill

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

Calories: 35

Ingredients Equipment Method Nutrition 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.

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

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.

Tried this recipe?

Let us know how it was!