Roasted Zucchini with Garlic Yogurt Sauce

The BEST Roasted Zucchini! Seasoned with olive oil, garlic, fresh herbs, crumbled feta, and garlic yogurt sauce… this zucchini is perfectly roasted and packed with delicious flavor!

We all know there are endless ways to “eat your vegetables” but for me… roasted is the ONLY way.

There’s something about the caramelization process that occurs over high heat and the savory, nutty flavor that results. Roasted vegetables are tender without being mushy, they take on hints of the olive oil or butter you roast them in, and they’re the perfect base for any combination of flavors.

Take, for example, this roasted zucchini. It has caramelized edges, a tender-crisp bite, and subtle flavors of extra virgin olive oil, onion powder, salt and pepper.

It’s delicious all on its own, straight from the oven, but I knew I wanted to do more with it. More flavor, more texture, more crave-worthy additions. Like fresh herbs, crumbled feta, and creamy garlic yogurt sauce!

It will probably come as no surprise that this roasted zucchini quickly became one of those dishes I couldn’t stop eating. I’ve been eating it as a main dish, as a side dish, and even as a snack. And I’ve become more obsessed with it every time!

what you’ll need for this recipe

Zucchini – Fresh zucchini is the main ingredient in this recipe. I used 3 small/medium zucchini, chopped (about 4 cups total.)

Olive oil – I tossed the zucchini in a combination of olive oil, garlic, and seasonings before roasting. I used 3 Tablespoons extra virgin olive oil.

Garlic – I used 3 large garlic cloves, minced. Substitute garlic powder for less intense garlic flavor.

Seasonings – I added 3/4 teaspoon kosher salt, 1/2 teaspoon onion powder, and 1/2 teaspoon pepper to the olive oil for additional flavor.

Feta – I used crumbled feta for garnish, about 2 Tablespoons or to taste.

Herbs – Fresh herbs add delicious flavor. I used a combination of fresh mint and fresh dill. Substitute basil, oregano, thyme, or any of your favorites.

Garlic yogurt sauce – Garlic yogurt sauce adds creamy texture and extra garlic flavor to the zucchini. I used about 1/4 cup sauce, homemade. Get the recipe below!

how to make roasted zucchini

Prep the zucchini. Wash and dry the zucchini, then remove the ends and chop into 1 inch chunks. Toss in olive oil, minced garlic, onion powder, salt and pepper. Spread evenly on large rimmed baking sheet.

Roast the zucchini. Roast at 425°F for 15-20 minutes or to desired doneness.

Make the sauce. While the zucchini is roasting, make the garlic yogurt sauce.

Assemble. Remove zucchini from oven and cool slightly. Transfer to a serving bowl and top with crumbled feta, fresh herbs, and garlic yogurt sauce.

storage tips

Leftover roasted zucchini can be stored, covered, in the refrigerator for 3-4 days. Enjoy straight from the fridge, at room temperature, or reheated in the microwave or oven.