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!
PIN Roasted Zucchini and Mushrooms with Feta to try it later!
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, I hope 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!
What ingredients do you need for this recipe?
- mushrooms, preferably Cremini mushrooms
- crumbled Feta cheese
- fresh parsley
- olive oil
- balsamic vinegar
- Dried Thyme (affiliate link)
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- fresh ground black pepper to taste
Want more ideas for roasted zucchini?
I love, love, love roasted zucchini, and if the ingredients in this recipe are not quite your jam, check out Roasted Summer Squash with Garlic and Parmesan, Baked Summer Squash with Lemon, Mint, and Feta, or Cheesy Zucchini and Sausage Sheet Pan Meal.
How to make Roasted Zucchini and Mushrooms with Feta:
- 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.
- 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.)
- Then slice each piece of zucchini into strips about 1/2 inch wide.
- Whisk together the olive oil, balsamic vinegar, Dried Thyme (affiliate link), Spike Seasoning (affiliate link) or other seasoning blend, and black pepper to make the marinade.
- 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.
- Yes, my pan is too crowded, and I probably should have used two pans.
- 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.
- This took longer than I imagined; I roasted mine for nearly 40 minutes. You could also use slightly higher heat for a shorter time.
- When the vegetables are nicely browned, arrange on a plate and sprinkle with crumbled Feta (and some chopped parsley if desired.)
- Serve hot, and be prepared for people to ask for seconds!
Make it a Low-Carb Meal:
This would be a great side dish for Baked Mayo-Parmesan Fish which cooks at the same oven temperature as the zucchini. Or serve this as a side dish for Sriracha-Glazed Grilled Chicken Kabobs, Grilled Cuban Flank Steak, Buffalo Salmon with Blue Cheese Slaw, or Chicken Cutlets with Mustard Sauce.
More Ways to Enjoy Zucchini:
50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen
Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Recipes for Extra Large Zucchini ~ Kalyn’s Kitchen
Instant Pot Zucchini Recipes~ Slow Cooker or Pressure Cooker
The Top Ten Low-Carb Zucchini Recipes ~ Kalyn’s Kitchen
Roasted Zucchini and Mushrooms with Feta
This Roasted Zucchini and Mushrooms with Feta was so good my veggie-avoiding brother-in-law had a second helping of vegetables!
- 1 lb. Crimini mushrooms (see notes)
- 2 lbs. zucchini (see notes)
- 2/3 cup. crumbled Feta cheese
- 1 T chopped fresh parsley (optional)
- 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
- 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.)
- 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.
- 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.
- Then cut each piece into strips not more than 1/2 inch wide. (For smaller zucchinis, just cut into bite-sized pieces.)
- Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (affiliate link), and black pepper to make the marinade.
- 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.)
- 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.)
- 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.)
- 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.
- Put vegetables on a serving dish and crumble Feta over (and parsley if using.)
- Serve hot.
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.
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.
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 or Keto 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 Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe
This recipe was first posted in 2013, and I have made it many, many times since then. It was last updated with more information in 2022.
30 Comments on “Roasted Zucchini and Mushrooms with Feta”
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 🙂
So glad you enjoyed it! And actually I love hearing how you were able to make it work without having everything I used! Thanks for leaving a star review, that is so helpful!
And five stars to you for being a blogger who responds to readers’ comments, Kalyn. I will be poking around here for more of your good ideas again very soon!
Aw, thanks Carroll, I try to keep up! Hope you enjoy the blog.
Sanda, so glad it was a hit. It was a huge hit here as well. I've made it twice for guests now.
I made this tonight , it was a hit with the whole family! I follow your blog and love your recipes. Thank you!!!
Joy, so glad you liked it!
Love the zucchini and mushrooms!Thank you for such great recipes! And easy!
Thanks Ali. I would probably eat a piece of cardboard if it had Feta on it!
What a great use of leftover zucchini! I'm definitely going to try this one… I also can't resist feta haha.
Shannon, so glad you like it. I am making it this week for the third time!
This recipe will be the perfect addition to any fall feast! I'm craving it already. Thanks for sharing!
This looks great. I will try it with the package of summer squash I bought at Costco this weekend. My own zucchini plants are a bust this year, giving me blossoms only. I was wondering about using fresh thyme instead of dried, as I have plenty of the fresh stuff and like to be able to put it to good use. Another question, about the mushrooms. All the good TV chefs say never wash mushrooms, wipe them with a towel or a soft brush. Is there a reason you say to wash them that I should know, I have been wiping them off for about 40 years now. Thanks for the great veggie main dish.
That is pretty funny, but I guess both zucchini and mushrooms can be eaten raw!
lol…I have this marinating on the counter and one of my kids got into it, telling me that the cucumber and mushroom "stuff" was spectacular!
Joanne, I think fresh thyme would be great; I mainly used dried thyme for all the people who don't have fresh! I think if you google washing mushrooms, you'll find that it's been in favor for a few years now. And so much easier than trying to wipe them clean. But your choice of course.
This looks like a great fall transition dish Kalyn.
Thanks Susan. And you MUST try roasted zucchini right away. It's really so delicious!
This looks fantastic, Kalyn. There's nothing better than roasted vegetables, but (should I even admit this?) I've never roasted mushrooms or zucchini. I bet the feta and parsley are a perfect addition. Pin! 🙂
Theresa, thanks and I hope you enjoy as much as we did!
Joanne, I couldn't resist teasing him a little. In fact, his son-in-law was the one who commented that the moment had gone down in history!
That's crazy about your brother-in-law! I'll have to try this out on my brother…see if it spurs him to want seconds!
This looks lovely and I happen to have lots of zucchini. Seems like the dish may be making an appearance in my kitchen soon!