Baked Summer Squash with Lemon, Mint, and Feta
Baked Summer Squash with Lemon, Mint, and Feta is an interesting flavor combination and this is a super-easy but amazing summer side dish! Check out the other suggestions in the post if you’re not a big fan of mint.
PIN the Baked Summer Squash to try it later!
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 Baked 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, you might want to 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. And if you’re a regular reader, I’m sure you’re not surprised that I liked that!
What ingredients do you need for this recipe?
- yellow summer squash or zucchini
- Olive Oil (affiliate link)
- fresh lemon juice, I used my fresh-frozen lemon juice
- finely chopped mint
- crumbled Feta cheese
- fresh-ground black pepper to taste
What if you’re not a fan of mint?
You can probably tell by the introduction to this recipe that I’m a big mint fan. But I know not everyone is, and if you’d like to roast the summer squash like this without the mint, I’d love the addition of some fresh or dried thyme when you toss the squash with the lemon. Another fun option is this recipe for Roasted Summer Squash with Feta Cheese and Basil, and in that recipe the squash is roasted *with* the Feta Cheese, for lots of melty Feta flavor.
What kind of summer squash can you use?
You can make this recipe with yellow summer squash, zucchini, or other summer squash varieties like patty pan squash. It’s fun to have more than one variety of squash if that’s an option for you.
How to make Baked Summer Squash with Lemon, Mint, and Feta:
(Scroll down for complete printable recipe with nutritional information.)
- Cut up the zucchini and/or summer squash into strips about two inches long.
- Chop up about 1/2 cup fresh mint, more or less to taste.
- Combine olive oil, lemon juice, chopped mint, and salt.
- 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.)
- Roast the squash about 35 minutes (or until it has browned to your liking), turning every 15 minutes or so.
- When the squash is done, toss it with the crumbled Feta.
- Season to taste with fresh ground black pepper and serve hot or at room temperature.
Make it a Low-Carb Meal:
For a low-carb meatless dinner, I think this Baked Summer Squash would be great with Green Tomato Gazpacho or Spicy Cabbage Salad. If you’d like to eat this with meat, chicken, or fish, choose one of my 35 Amazing Low-Carb and Keto Grilling Recipes.
More Summer Squash Recipes:
Instant Pot Ratatouille ~ Kalyn’s Kitchen
Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Kalyn’s Top Ten Most Popular Low-Carb Zucchini Recipes ~ Kalyn’s Kitchen
Slow Cooker or Instant Pot Ratatouille Recipes ~ Slow Cooker or Pressure Cooker
50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen
Baked Summer Squash with Lemon, Mint, and Feta
Baked 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!
- 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
- Preheat oven to 475F/245C, and put oven rack as high as it will go. Spray a baking sheet with non-stick spray.
- Wash squash and cut off stem and flower ends.
- Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
- Combine olive oil, lemon juice, mint and salt ; then put that mixture into a plastic bowl and toss squash with the mixture.
- 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.)
- 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.
- When the squash is done, put it back into the same bowl and toss with the Feta cheese.
- Season with fresh-ground black pepper to taste. This can be served hot or at room temperature.
I use my fresh-frozen lemon juice for this recipe.
This recipe adapted from Vegetable Love (affiliate link).
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Baked Summer Squash with Lemon, Mint, and Feta is a perfect low-carb or Keto side dish that would also be great for any phase of the original South Beach Diet. You might want to use a bit less cheese for South Beach if you’re following the letter of the law!
Find More Recipes Like This One:
Use Zucchini Recipes or Side Dishes to find more recipes like this one! 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 2007, and I’ve been making it ever since then! The recipe was last updated with more information in 2022.
33 Comments on “Baked Summer Squash with Lemon, Mint, and Feta”
Doesn’t mint just brighten any dish? I love it on so many veggies. And you’re right about the different varieties–there’s this one farmer at our market who sells apple mint and chocolate mint too, and the chocolate one really does smell like chocolate!
Wow! That sounds like a great treat! I can’t wait to go to Wild Oats to look for whole wheat panko now. Thanks!
Maria, haven’t read it. (Never have time to read!) I’ve heard good things about it.
Diane, I’m not that familiar with lemon balm. Let me know if you try it, I’d be curious to know how it tastes after roasting. I’ve found whole wheat panko at Wild Oats here.
Great recipe! We’re hitting the farmers market tomorrow, so I’d like to give this a try.
What do you think of using Lemon Balm? I have tons of it growing in my yard and don’t have any other recipes for it yet.
Didn’t know you could get whole wheat panko. Any idea where I should look? Ethnic store? Whole foods store?
I am glad your garden is still going strong. Have you read Animal, Vegetable, Miracle? It is a great book about eating locally!
Cora, hope you have some mint!
Kevin and Lydia, thanks!
Virginie, I grew some butternut squash (what is called pumpkin in Europe) in my garden this year just so I can make that recipe again with the balsamic and rosemary!
A lovely recipe. I still remember how good was your recipe of Toasted Pumpkin with Rosemary and balsamic vinegar. I’d like to try this recipe which goes with the summer weather we’ve got these days in France (we call it Indian Summer).
I love combining mint with other herbs, like basil and oregano and parsley. This looks like my kind of recipe, especially with some cheese tossed in.
This sounds pretty good. Mint is quickly becoming one of my favorite herbs. The addition of the feta sounds good as well.
Great flavors, especially with feta cheese! Must check garden to see if enough mint survived last thrashing.
Nicole, hope you like it. I bet the feta would be good either hot or cold!
Simona, good for you! Happy gardening.
Pille, great to have a mom who gives you squash!
Katrina, keep trying on the garden, and thanks!
Valli, me too. The feta was a great addition.
Katie, we also call the yellow ones “crookneck” or “straightneck” squash here. I wish the world would just agree on names!
David, my condolences. Thanks fot not holding it against me!
Tanna, I now have the perfect mint place, after fighting it for years! Try it when you get home!
Karina, the almond meal would work, but I’d just use 100% whole wheat panko crumbs, which would make it phase two. I must make that gratin sometime.
Kalyn- Not *too* yummy. 😉 Wish I wasn’t allergic to summer squash- this looks soooo good.
Thank you for listing my recipe- I was thinking (always dangerous) how about using almond meal or ground nuts (pecans come to mind) tossed in a little olive oil and herbs to replace the crumbs in my gratin recipe?
What does South Beach use for crumb toppings?
This seems very unusual. I would love to try it and would if I were home next to my mint!
Great place for your mint, mine keeps wanting to take over the grass.
The black bean salad is a favorite of mine always.
I’m one of those people that doesn’t have a garden, Kalyn…
So, if it’s yellow it’s summer squash and if it’s green it’s zucchini? They’re all ‘courgette’ here…simple.
Lovely recipe – My courgette have just started producing again after an unexplained lull. And of course I have the mint 😉
And the feta for the…. What leftovers?
I love squash of all kinds!!! The addition of feta cheese would take this dish over the top for me!!!
I really wish my garden could produce this sort of produce! But I am just learning, as usual Kalyn this looks simply fantastic.
I’ve roasted summer squash twice during the last fortnight, using a very similar recipe to yours – excellent and easy dish! As my mum keeps supplying marrows/squashes to me, I should be able to try your minty version very, very soon:)
I am finally getting some squash from my little garden and I am so excited. I like them roasted with mint.
I’m glad you mentioned tossing the leftovers with some feta cheese because I was going to suggest it in my comment! When I was in California, we ate farmer’s market squash with lemon juice, olive oil and feta cheese. So simple, so good! I bet if I looked on your site, you’ve already done something similar 🙂 I’m going to try some zucchini roasted with mint tonight for dinner. Thanks for the recipe!