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Kalyn's Kitchen

Easy Roasted Baby Summer Squash with Feta and Thyme

Easy Roasted Baby Summer Squash with Feta and Thyme is a delicious way to use baby veggies, or use larger summer squash and cut into pieces to make this tasty summer squash with Feta! Use Zucchini Recipes to find more recipes like this one.

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Easy Roasted Baby Summer Squash with Feta and Thyme found on KalynsKitchen.com

One of the wonderful things about having summer squash in your vegetable garden is that soon you’ll have so much of it you feel perfectly justified in picking them when they’re tiny, similar to the baby squash you get in the fanciest of restaurants. I first posted this wonderful recipe for Easy Roasted Baby Summer Squash with Feta and Thyme back on 2007 when I had an abundance of baby squash from my garden, but now that I don’t have a garden at the new house (yet!) I buy the packages of baby squash from Costco to make this.

If you don’t have a garden or a Costco membership you can still make this recipe with larger squash that are cut in strips.  Roasting the squash with fresh thyme concentrates the flavor in vegetables in the most lovely way, but dried thyme will also work fine for this recipe.

I re-did the photos for this recipe with my niece Kara and her adorable four-year-old daughter Quinn. It had been a long cooking day and Quinn was getting tired of entertaining herself, so I grabbed a kid-safe knife and enlisted her to help cut the baby squash in half.

Quinn has pretty strong food preference, as most kids do at that age, and the whole time we were cutting them up she kept saying “I hate zucchini.”  But when the finished dish was ready, she surprisingly agreed to take a bite, and even more surprisingly, she liked it and ate a couple of pieces pf the summer squash with Feta.  So if you have kids who won’t eat their vegetables, maybe getting them to help cook will help!

There are many types of summer squash, and all are grown on bushy plants rather than vines.  If you’re only familiar with green zucchini (called courgettes in many parts of the world) try some of the other varieties like Patty Pan Squash, Eight Ball Zucchini, or Golden Zucchini.  When it’s zucchini season I’d happily gobble up a big plate of this and call it meatless dinner.

Easy Roasted Baby Summer Squash with Feta and Thyme found on KalynsKitchen.com

Here’s the baby summer squash I get at Costco.  It’s fairly pricey compared to what you pay for squash at the farmers market, but I love the baby squash. Preheat the oven to 400F/200C while you cut up the squash.  The second photo shows how the baby squash looked after Quinn and I had cut the bigger ones in half.  (See recipe below for how to cut up larger squash.) Put the squash into a bowl and toss with the olive oil, white balsamic vinegar, fresh or dried thyme, salt, and pepper.

Spray the baking sheet with oil or non-stick spray, and spread out the squash so they aren’t touching each other.  Roast for 25-30 minutes, or until they’re done to your liking.  (I like to keep them slightly crisp.) While the squash cooks, crumble up about 1/2 cup of Feta (or a little more if you’re a big Feta fan.) I took my squash out after about 27 minutes roasting time.

Easy Roasted Baby Summer Squash with Feta and Thyme found on KalynsKitchen.com

Put on a serving dish, season with more salt and fresh-ground black pepper as desired, sprinkle with Feta, and enjoy!

More Summer Squash Recipes:

The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Low-Carb Easy Cheesy Zucchini Bake ~ Kalyn’s Kitchen
Roasted Zucchini with Garlic ~ Simply Recipes
Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme ~ Kalyn’s Kitchen
Zucchini Pie ~ The Perfect Pantry
Grilled Zucchini Caprese Stacks with Basil Vinaigrette Kalyn’s Kitchen

Easy Roasted Baby Summer Squash with Feta and Thyme

Have your kids help cut up the zucchini and they might eat this Easy Roasted Baby Summer Squash with Feta and Thyme!


  • about 2 lbs. baby summer squash, preferably a mixture of yellow squash and zucchini (use 6 medium sized ones if you don’t have access to baby squash)
  • 2 T olive oil
  • 1 T white balsamic vinegar (I used white balsamic to not change the squash color, but regular balsamic would also work)
  • 1/4 C fresh thyme leaves (or use 1-2 T dried thyme
  • 1/2 C crumbled Feta
  • salt and fresh ground pepper to taste


  1. Preheat oven to 400F/200C.
  2. Spray a large baking sheet with oil or non-stick spray.
  3. Wash squash well and dry.
  4. If you have baby squash, cut lengthwise into two pieces.
  5. If you have large squash, cut lengthwise into four pieces, then cut away the seed part of each piece and cut into pieces about 3-4 inches long.
  6. In plastic bowl, toss squash with olive oil, balsamic vinegar, thyme leaves, salt, and pepper.
  7. Arrange on roasting pan so that the pieces are not touching each other.
  8. Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender.
  9. While the squash roasts, crumble the Feta cheese.
  10. When the squash is as tender as you like it, remove squash from oven, arrange on a serving dish, season with a little more fresh-ground black pepper if desired, and sprinkle with Feta.
  11. It won’t need more salt because Feta cheese is salty.
  12. Serve hot.


This recipe adapted from Superspark.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Baby Summer Squash with Feta and Thyme would be a perfect side dish or meatless main dish for low-carb and low-glycemic diets as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    23 Comments on “Easy Roasted Baby Summer Squash with Feta and Thyme”

  1. Yummy as ever. I love gourgette and do them often; so it´s another way to try them. Thanks Kalyn!! 🙂

  2. Yum! I love summer squash. I actually grilled some last week, but never got it in on time for WHB….Looks great!

  3. Bea, you must grow some next year if you have a sunny spot at your house. They’re ridiculously easy to grow and the little ones are so tasty.

    Karina, I saw your grilled veggies, and I love, love the idea of grilled cabbage chunks. Just brilliant.

    Simona, thanks so much for reassuring me that my garden experiments aren’t boring. It’s fun hearing that you’re getting to cook some veggies from your own garden. I’m still thinking of ideas for the two year event, but the idea of a personal “challenge” is a great one. I think it’s going to be a lot of fun.

  4. To answer your concern, Kalyn, I think that your ‘what I made out of my garden veggie’ is inspiring. Speaking for myself, it has cheered me up in the long weeks of waiting for my garden to come up with something. So yesterday I harvested the first pattypan squash and the first zucchina: nothing to show off as a proud parent, but quite satisfying. Last night I had roasted them together with some companions I bought at the farmers’ market. No feta on them, just a mix of herbs from the garden, thyme included, like a sort of vegetable toast to you, your fabulous blog and your successful, almost 2-year old event.

  5. Oh zucchini, a blessing. I love them all, as you have seen on my pictures! I definitely need to grow them! Great recipe Kalyn!

  6. Emily, you’re welcome. I loved it.

    Merisi, I am all in favor of toddler zucchini.

    CC, better keep an eye on them!

    Katie, were you proud of me that I remembered to mention that they’re called courgettes in Europe!

    Mrs. L, I think I might be having zucchini month!

  7. This sounds wonderful and perfect for South Beach! I may have to extened Wednesdays zucchini day to zucchini week!

  8. Always, always, always can use more courgette recipes. This one looks yummy – I’ll probably wait a few weeks and do it in my oven…
    And when I’m ready to pick the babies….

  9. That’s a nice treatment (and infinitely variable).
    Oh! You just reminded me, I better go out and see how big the zukes grew overnight. 😀

  10. This recipe sure is another winner, I got hungry reading it!
    When my mum started complaining about the zucchini crop taking over the garden, I suggested she use them while still in their toddler stage. No more monster zucchini in her garden. 🙂

  11. Thanks for the shout out, Kalyn! Glad you enjoyed the recipe!

  12. I’m so glad people like the sound of this recipe. Sometimes I wonder if my “what I made out of my garden veggies” style of cooking is just boring for people who don’t have a garden. This would be truly delicious with fresh zucchini and summer squash no matter how you get them!

  13. I love roasted squash! This looks delicious! It’s great that you can just pick them from your garden. 🙂

  14. Gracias Kalyn! I just love baby squash—what a delicious idea to add feta. I prepare zucchini muffins with feta or parmesan, eggs, bacon and a little garlic sometimes. Since it has no flour it is perfect for low carb diets 😀

  15. That looks tasty and really easy to make.

  16. Wow, great minds think alike I just posted about summer squash too. It is so fabulous this time of year. I love teh addition of crumbled feta.

  17. Wow, amazing dish, AND it’s super simple too! My favorite kind.

  18. Yum!! Feta and Thyme, what great flavors for the squash!!

  19. Another great idea for the bounty of summer squash that’s now starting to appear on my porch via well-meaning gardening friends!

  20. A delicious way to serve squash. Some of my favourite flavours with feta and thyme!!!