Kalyn's Kitchen

Roasted Zucchini and Mushrooms with Feta

This Roasted Zucchini and Mushrooms with Feta made history when my brother-in-law had a second helping of vegetables! And this tasty zucchini side dish has balsamic vinegar and thyme to bump up the flavors! 

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Roasted Zucchini and Mushrooms with Feta on plate with text overlay on photo

For this week’s Friday Favorites featured recipe I’m reminding you about Roasted Balsamic Zucchini and Mushrooms with Feta and this is a zucchini recipe I love to make in the fall, when you don’t mind using the oven. When I first made this tasty dish, I was using giant zucchini with the big seeds scraped out and cut into strips. Then I made it again when my sister Pam’s family came to dinner, and I didn’t have any big zucchini and had to (gasp!) buy zucchini at the store.

Both versions were tasty, but the most amazing thing about this recipe is that my brother-in-law Kelly made family history by asking for a second helping of vegetables! Kelly is well known for not liking many veggies, so I think that’s a pretty good recommendation for this recipe. And recently I made this again when I had my trainers’ families come for dinner, and it was a hit with most of them too.

If you don’t have any giant zucchini like I used in these photos, use about four smaller ones.  And if your family has some vegetable-avoiders, possibly they may end up liking this as much as my brother-in-law did. And if that happens, I’d love to hear about it!

process shots collage for Roasted Zucchini and Mushrooms with Feta

How to Make Roasted Zucchini and Mushrooms with Feta:

  1. I used a pound of brown Cremini mushrooms, cut into bite-sized pieces. Regular white mushrooms will also work just fine here. Don’t be afraid to wash the mushrooms with cold water; then let them drain well while you prep the zucchini and mix the marinade. Cut drained mushrooms into bite-sized pieces.
  2. If you have a giant zucchini, cut it into fourths and use a sharp spoon to scrape away the seeds and pithy part, leaving not over 1/2 inch of flesh on the skin. (You can skip this step if you’re using smaller zucchini.)
  3. Then slice each piece of zucchini into strips about 1/2 inch wide.
  4. Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (affiliate link) or other seasoning blend, and black pepper to make the marinade.
  5. I tossed all the vegetables together with the marinade in a bowl and let it sit on the counter for about  an hour, but you can also marinate for a slightly longer time in a Ziploc bag if you prefer. Even if you don’t have time to marinate, this will still be good.
  6. Yes, my pan is too crowded, and I probably should have used two pans.
  7. I gave mine a stir halfway through and then put it back in to roast until the pan was dry and the vegetables were starting to look a little browned.
  8. This took longer than I imagined; I roasted mine for nearly 40 minutes.  You could also use slightly higher heat for a shorter time.
  9. When the vegetables are nicely browned, arrange on a plate and sprinkle with crumbled Feta (and some chopped parsley if desired.) 
  10. Serve hot, and be prepared for people to ask for seconds!

Roasted Zucchini and Mushrooms with Feta close-up photo of zucchini on serving dish

 

Make it a Low-Carb Meal:

This would be a great side dish for Easy Low-Carb Baked Mayo-Parmesan Fish or Low-Carb Baked Greek Meatballs, both of which cook at the same oven temperature as the zucchini.

More Ways to Enjoy Zucchini:

Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen
Zucchini and Dill Pasta Salad ~ FoodieCrush
Greek Stuffed Zucchini with Rice, Kalamata Olives, and Tomato Sauce ~ Cookin’ Canuck

Roasted Zucchini and Mushrooms with Feta close-up photo of zucchini on serving dish

Roasted Zucchini and Mushrooms with Feta

Yield 6 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

This Roasted Zucchini and Mushrooms with Feta was so good my veggie-avoiding brother-in-law had a second helping of vegetables!

Ingredients

Ingredients

  • 1 lb. Crimini mushrooms (see notes)
  • 2 lbs. zucchini (see notes)
  • 2/3 cup. crumbled Feta cheese
  • 1 T chopped fresh parsley (optional)

Marinade Ingredients

  • 1/4 cup olive oil (use a good quality oil with a nice flavor)
  • 2 T good quality balsamic vinegar
  • 1 tsp. dried thyme
  • 1 tsp. Spike Seasoning (see notes)
  • fresh ground black pepper to taste

Instructions

  1. Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or oil. (If you’re going to let the vegetables marinate for a while, you don’t need to do this until you're ready to cook.)
  2. Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces.
  3. If you’re using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin.
  4. Then cut each piece into strips not more than 1/2 inch wide.  (For smaller zucchinis, just cut into bite-sized pieces.)
  5. Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (affiliate link), and black pepper to make the marinade.
  6. Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can’t take time for that.)
  7. When you’re ready to cook spread the vegetables out in a single layer on a large baking sheet.  (You can use two baking sheets if the pan looks too crowded.)
  8. Roast 20 minutes, then stir and spread the vegetables back out.  (There will probably be some liquid on the surface of the baking sheet at this point.)
  9. Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more.
  10. Put vegetables on a serving dish and crumble Feta over (and parsley if using.)
  11. Serve hot.

Notes

You can use regular white mushrooms if you prefer. Use either a large zucchini about 12 inches long or 3-4 smaller ones. I'm a huge fan of Spike Seasoning (affiliate link) but use any all-purpose seasoning you have on hand. Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 418mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

square thumbnail photo of Roasted Zucchini and Mushrooms with Feta

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Zucchini and Mushrooms would make a wonderful side dish or meatless main dish for low-carb diets or any phase of the original South Beach Diet.

Find More Recipes Like This One:
Check out Zucchini Recipes for more ideas if your zucchini is a little too plentiful! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    31 Comments on “Roasted Zucchini and Mushrooms with Feta”

  1. This was just as wonderful as I anticipated.  The only change I made was to add a sweet onion, coarsely chopped.  (I love onions in veggie dishes!) So yummy in my tummy!

  2. So tasty with a marinade!!! Thanks for the recipe, huge success :))

  3. Holy smokes is this stuff ever good! I know this is an old post, but googling to see what I could do with an overabundance of summer squash and mushrooms led me here. Since I had feta on hand, I looked no further & am SO glad I tried this one. Didn’t have any thyme (I know..how is that possible?) so crumbled in some dried tarragon instead. Wowza! I also didn’t have parsley, so added a handful of chopped fresh spinach at the very end to add some color The two of us have just happily polished off the entire pan (two zucchinis, two yellow squash, and almost a pound of mushrooms) and our tummies are *very* happy. (Urp!) Food bloggers must go crazy over reviews that say “I didn’t have such and such, so…” Probably if I had tried substituting marshmallows for the mushrooms, this might have been one of those “Family did not like. Won’t make again” reviews. But this one? Five bright and shiny stars!!! Thank you so much 🙂

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  6. Sanda, so glad it was a hit. It was a huge hit here as well. I've made it twice for guests now.