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!
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!
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, 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:
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
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 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.
Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 418mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 6g
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 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 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.