Kalyn's Kitchen

Roasted Summer Squash with Lemon, Mint, and Feta

Roasted Summer Squash with Lemon, Mint, and Feta is an interesting flavor combination and this is a super-easy but amazing summer side dish! 

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Roasted Summer Squash with Lemon, Mint, and Feta shot of finished dish on serving plate with text overlay

Mint is a perennial herb that lots of gardeners love to hate, but I’ve been a mint fan for many years now and I even shared my ideas for Cooking with Fresh Mint. Two things I know about growing mint: (1) Be sure it’s planted in a spot where it’s completely contained by some kind of barrier or it will take over everything in its path!  (2) Mint is very hardy, and if you have mint growing you’re probably searching for ways to use it by mid summer.

And we’re just heading into that “what to do with zucchini” season, so it seems like a perfect time to make Roasted Summer Squash with Lemon, Mint, and Feta. This is a recipe where the unique preparation method really spotlights the flavor of mint, so even if you think you’re not a mint fan, please consider trying it!

The idea of roasting zucchini with lemon and chopped fresh mint came from a recipe I found in Vegetable Love (affiliate link), and I was skeptical about the idea of roasting mint, but it definitely worked! I’ve made this quite a few times, and I’ve started using lots more mint than the original recipe called for. And then one time I had the idea of tossing the finished dish with a generous amount of crumbled Feta cheese, which definitely kicked it up several notches.


Roasted Summer Squash with Lemon, Mint, and Feta process shots collage

How to Make Roasted Summer Squash with Lemon, Mint, and Feta:

(Scroll down for complete recipe with nutritional information.)

  1. Cut up the zucchini and/or summer squash into strips about two inches long.
  2. Chop up about 1/2 cup fresh mint, more or less to taste.
  3. Combine olive oil, lemon juice, chopped mint, and salt.
  4. Put the squash in a bowl and toss with the mint mixture, then spread it out on a baking sheet, in a single layer as much as possible. (Mine is a bit too crowded!  It’s best to have some space between the squash even if you need to use two baking sheets.)
  5. Roast the squash about 35 minutes (or until it has browned to your liking), turning every 15 minutes or so.
  6. When the squash is done, toss it with the crumbled Feta.
  7. Season to taste with fresh ground black pepper and serve hot or at room temperature.

Roasted Summer Squash with Lemon, Mint, and Feta thumbnail image of finished dish in serving bowl

Make it a Meal:

For a low-carb Meatless dinner, I think Roasted Summer Squash with Lemon, Mint, and Feta would be great with Green Tomato Gazpacho or Spicy Cabbage Salad.

More Delicious Ideas for Summer Squash:

The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Summer Squash Pancakes with Creamy Goat Cheese Dressing ~ Nutmeg Nanny
Kalyn’s Top Ten Most Popular Low-Carb Zucchini Recipes ~ Kalyn’s Kitchen
Healthy Zucchini, Tomato, and Yellow Squash Gratin ~ Cookin’ Canuck
50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen

Roasted Summer Squash with Lemon, Mint, and Feta

Roasted Summer Squash with Lemon, Mint, and Feta

Yield 4 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Roasted Summer Squash with Lemon, Mint, and Feta features summer squash that's roasted with lemon and mint and tossed with Feta cheese, and this is amazing!

Ingredients

  • 5 small yellow summer squash or zucchini, about 8 inches long
  • 1/4 cup olive oil
  • 1/4 cup lemon juice (see notes)
  • 1/2 cup very finely chopped mint, or more (measure after chopping)
  • salt to taste (I used about 1/2 tsp.)
  • 1 cup crumbled Feta cheese (more or less to taste)
  • fresh-ground black pepper to taste

Instructions

  1. Preheat oven to 475F/245C, and put oven rack as high as it will go. Spray a baking sheet with non-stick spray.
  2. Wash squash and cut off stem and flower ends.
  3. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
  4. Combine olive oil, lemon juice, mint and salt ; then put that mixture into a plastic bowl and toss squash with the mixture.
  5. Arrange squash on roasting pan, in a single layer as much as possible. (I would recommend using two baking sheets if it seems really crowded.)
  6. Roast squash, turning every 15-20 minutes, until slightly browned and cooked to your liking. I turned my squash twice, with a total cooking time of 40 minutes, but I would start checking after 35 minutes.
  7. When the squash is done, put it back into the same bowl and toss with the Feta cheese.
  8. Season with fresh-ground black pepper to taste. This can be served hot or at room temperature.

Notes

I use my fresh-frozen lemon juice for this recipe.

This recipe adapted from Vegetable Love (affiliate link).

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 270Total Fat: 22gSaturated Fat: 7.6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 642mgCarbohydrates: 13gFiber: 3.7gSugar: 7.7gProtein: 7.6g

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!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Summer Squash with Lemon, Mint, and Feta is a perfect low-carb or Keto side dish that would be great for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Zucchini Recipes or Side Dishes to 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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    33 Comments on “Roasted Summer Squash with Lemon, Mint, and Feta”

  1. Pingback: 30 Excellent Summer squash recipes that you'd love to cook tonight - Hike n Dip

  2. This sounds so light and refreshing, perfect for summer! Such a great idea to combine lemon, mint, and feta. Adding this one to my list.

  3. I just received a gift of some mint from a friend's garden. Great idea for how to use it.

  4. Sally, I do love that book too!

  5. I guess I'll have to try it now! 😉 Just returned Vegetable Love to the library a couple of weeks ago…it was hard! I had so many post-its and notes of recipes to try, but I'll be checking it out again when I have more time to cook!

  6. Oh, lemon and fresh mint—that’s for me!

    For some reason, and most probably the drought we had all summer, the mint I planted this year, expecting it to grow like weeds as it usually does, hasn’t done anything. Sad.

  7. I love mint, and have some growing in a pot on my deck. The place where I’m work has a lemon tree so prolific it’s amazing! This sounds like a fabulous way to use some of these very ‘local’ ingredients! You’ll see a spring of the mint in my post for tomorrow (WHB entry). It looks like you are enjoying your garden to the max!

  8. Looks simple and delicious. I planted mint (which needless to say, grows just fine by virtue of being mint) but hardly ever use it. This seems like a very natural combination and I’ll have to experiment with it. And maybe have a nice mint julep alongside it to stick with the theme. 😉

  9. EMWK, both the Wild Oats by my house have it, so I hope yours will.

    Susan, I’ve thought about growing some of those unusual types of mint. But I don’t have another contained spot where they can be kept in control.

    Mrs. G, glad to hear you liked it.

    Ed, this would still be great with fresh squash from the farmers market.

  10. Kalyn – Roasted mint sounds intruiging! Oh I so wish I had a garden. One of these days… until then, I’m going to go buy some summer squash and pretend that they came from my garden.

  11. I made this for lunch with my over abundant supply of yellow squash–refreshing and delicious. Thanks for the recipe.