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Roasted Summer Squash with Garlic, Feta Cheese, and Basil

This delicious Roasted Summer Squash with Garlic, Feta Cheese, and Basil cooks the summer squash with the Feta, for a unique version of roasted zucchini. And this side dish is low-carb, Keto, low-glycemic, gluten-free, South Beach Diet Phase One, and perfect for Meatless Monday! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Roasted Summer Squash with Garlic, Feta Cheese, and Basil!

Roasted Summer Squash with Garlic, Feta Cheese, and Basil [found on KalynsKitchen.com]

I know zucchini season is winding down, but when I recently updated the photos for this Roasted Summer Squash with Garlic, Feta Cheese, and Basil, I decided this was just too good to save until next summer. And now that the nights are getting a little cooler but zucchini is still abundant, I think roasted zucchini is the best idea ever! In fact, I don’t know who’s in charge of delegating certain days or months as food holidays, but I think September should be called Roasted Zucchini Month. Are you with me on that?

I do have several other favorite roasted zucchini recipes, but what makes this recipe different is that the feta cheese is sprinkled over the summer squash before it’s roasted, which lets it melt while the squash cooks and create kind of a sauce. It’s important not to have the zucchini too crowded in the roasting pan, or the liquid from the squash won’t evaporate and there will be too much liquid in the finished dish. Choose a pan where you can put all the vegetables in a single layer as much as possible.

Of course I’m a huge Feta cheese fan, but I must say I thought this roasted squash coated with melty Feta and then sprinkled with fresh basil was just UH-MAY-ZING. As in, I could hardly stop eating it! And of course this is a perfect Meatless Monday recipe, and if you’re a Meatless Monday fan you might want to follow my boards for Best Low-Carb Meatless Recipes or Meatless Monday Recipes on Pinterest! This tasty way to cook zucchini is also low-carb, gluten-free, and South Beach Diet Phase One; enjoy!.

Roasted Summer Squash with Garlic, Feta Cheese, and Basil [found on KalynsKitchen.com]

Preheat oven to 400F/200C. Wash the squash, cut off ends, cut lengthwise and then slice; slice green onions and chop the garlic. Toss the cut squash and green onions with olive oil, salt, pepper and chopped garlic, and spread out on a baking sheet, in a single layer as much as possible. Sprinkle Feta cheese over the squash.

Roasted Summer Squash with Garlic, Feta Cheese, and Basil [found on KalynsKitchen.com]

Roasted the squash 25-30 minutes, stirring once or twice if you can so the melted Feta will coat all sides of the squash. While the squash cooks, thinly slice the basil or whatever herbs you’re using. I used my Herb Scissors to cut the basil.

Roasted Summer Squash with Garlic, Feta Cheese, and Basil [found on KalynsKitchen.com]

Serve hot, with basil sprinkled over!

Make it a Meal: I think this would taste great with Spaghetti Squash and Chard Gratin for a low-carb meatless meal. The gratin will need to go in the oven just a little bit sooner than the summer squash, but both cook at 400F/200C.

More Delicious Zucchini Recipes to Try:

The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
The Top Ten Most Popular Low-Carb Zucchini Recipes from Kalyn’s Kitchen

Roasted Summer Squash with Garlic, Feta Cheese, and Basil

In this recipe the summer squash cooks with the Feta resulting in a unique version of roasted zucchini.

Ingredients:

  • 2-3 medium green zucchini
  • 2-3 medium yellow summer squash
  • 8 green onions
  • 4-6 cloves garlic, finely minced (you can use garlic puree from a jar, but fresh garlic is best here)
  • sea-salt to taste
  • fresh-ground black pepper to taste
  • 2 T extra-virgin olive oil
  • 1 cup feta cheese, or more (measure after crumbling, loosely packed)
  • 1/4 cup chiffonade of fresh basil, optional (other herbs such as oregano or parsley could also be used)

Directions:

  1. Preheat oven to 400F/200C.
  2. Choose a roasting pan that will hold the vegetables in a single layer, and spray with non-stick spray or mist with olive oil.
  3. Wash zucchini and summer squash and trim off stem ends.
  4. Cut squashes lengthwise down the middle and then cut each piece into half-moon pieces about 1/2 inch thick.
  5. Clean the green onions and slice into diagonal pieces about 1 inch long.
  6. Chop the garlic. (I used my Williams-Sonoma Garlic Chopper for the garlic.)
  7. Put sliced squash and onions into a plastic bowl.
  8. Mix together olive oil, salt, pepper, and minced garlic and toss with squash.
  9. Arrange vegetables on roasting pan and crumble feta cheese over.
  10. Roast about 25-30 minutes or until the vegetables are barely tender.
  11. Stir the vegetable-cheese mixture once or twice during roasting so melted feta is coating some of the squash by the time it’s done.
  12. Serve hot, with thinly sliced basil or other fresh herbs sprinkled over if desired.

This recipe originally inspired by two different now-abandoned blogs.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Summer Squash with Garlic, Feta Cheese, and Basil is a good side dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.

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 might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Roasted Summer Squash with Garlic, Feta Cheese, and Basil found on KalynsKitchen.com

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38 comments on “Roasted Summer Squash with Garlic, Feta Cheese, and Basil”

  1. Yikes, not one comment on this recipe clear from 2005. This is a good example of why photos are so important. Cook this people, it really is delicious.

  2. Okay, I’ll give it try! 🙂

  3. We bought zucchini at the farmer’s market on Saturday! Maybe I will try this recipe tonight. Thanks Kalyn, great timing:)

  4. How perfect for the fist yield of zucchini! I’m going to hold on to this for my first batch!

  5. Hi Kalyn – this looks yummy – I will definitely cook it this week – if I get a chance and we are not entertaining foregin visitors at least one night! The plus is that these are all ingredients I can get in Ghana!!!

    Cheers – holli: http://hollisramblings.blogspot.com

  6. That looks absolutely delicious. I’m immediately going to browse through the rest of your stuff! Thanks for posting 🙂

  7. Perfect timing! At the farmers market this weekend, I bought some tiny baby zucchini and itty bitty yellow squash! Guess what we’ll be having tonight?!

  8. Anyone who can make zucchini look tasty and edible ought to be sainted. Yeah, St Kalyn, I like that. You could become the patron saint of dieters, God knows, we need one!

  9. I promise everyone, if you like feta cheese, you’ll love this recipe. Thanks to Neil for making me the patron saint of dieters! St. Kalyn, it has a nice ring to it!

  10. I love the colour combinations too Kalyn. Good tip about spreading them out too – nothing worse than watery squash!!

  11. Yum Kalyn – I could just dive right in! 😉

  12. Yay for tweaking recipes! This one looks quite tasty. Beautiful photo, Kalyn.

  13. Helen, thanks. I agree, watery squash – not good!

    Christie, so easy to make too.

    Karina, thanks. Much better with a photo.

  14. Just wanted to stop by & let you know I read this blog when I take the time & I added you as a favorite.It is done well(THE BLOG that is !:-)

  15. that looks awesome. There was some summer squash in my CSA box this week, along with collard greens. I think i’ll mix those together. Thanks!

  16. It’s amazing what feta and a pretty chiffonade of fresh herbs can do to an otherwise under-appreciated vegetable. I never got excited about cucumber, EVER, until I paired it with mint and feta. To date it’s the most widely acclaimed recipe on my blog. Go figure.

    Your zucchini looks lovely!

  17. That zucchini with feta looks good!

  18. just a minor comment/correction: your recipe directions say to crumble the zucchini over the vegetables in the roasting pan–I assume you mean crumble the feta chees.
    I’m trying this tonight–love your blog!

  19. Anonymous, THANK YOU! And duh, I hate it when I do things like that. Will fix right now.

    Thanks for the nice words about the blog!

  20. I’ll definitely make this the next time I am entertaining.

  21. Just what I need, lots of zucchini ideas! My produce delivery service is loading me up with summer squash each week and I’m starting to run low on new ways to fix it 🙂

    You re-energized my mind — thank you!

  22. Hi Kalyn,
    The “Roasted Zucchini with Green Onions, Feta Cheese, and Basil” was perfect treat after my busy day. It tasted just as great as the picture looks. Really Delicious! Thanks for sharing.
    Kevin’s sister and her kids are visiting from Spokane and I’m making your fabulous zucchini dish to serve to her and to my mother and father in-law tomorrow night. I don’t have roasting pun large enough for such a large batch but I thought I’d use a jelly roll pan. DO you think that will work ok?
    Thanks for putting ALL the Garbage bins, Recycling bins and Yard Waste out for pick up this morning. I’ll never have a nicer neighbor.
    I miss you!
    Carol (1 mile away)

  23. Carol, I miss you too. I confess, I”m not sure what a jelly roll pan is, but any flat pan will work! Glad you liked it.

  24. Kalyn, this sounds like recipe for me… I love zucchini, feta and basil… I must try it soon, I will let you know the result.
    Margot

  25. Its my favorite recipe and being a vegetarian I relish it the most.

  26. Kalyn,

    I made roasted veggies with salad cheese inspired by your recipe, you can take a look at it here:

    http://www.coffeeandvanilla.com/?p=2788

    Thank you… I made them twice already… Margot

  27. OH it looks FANTASTIC! So many of my favourite flavours. This may well be appearing at our summer BBQ next month 🙂

  28. I made this tonight with just yellow squash, I was just searching recipes for that type of squash. It was amazing! Sooo yummy. I’ll make it with both squashes the weekend!

  29. I made this one tonight and YUMMY, it was good!!! A definite keeper!

  30. Very happy that people are liking this. This is one of my favorite way to cook zucchini when I have tons of them from my garden.

  31. Just ran accross your blog for the first time last night, and I love your style! I have a pile of zucchini from my dad's garden, and I'm on a mission not to let any of it go to waste! I tried this recipe last night and it was very easy, quick and best of all very YUMMY!!! I added a touch of lemon juice, and didn't have feta or green onions, so I substituted a little chopped yellow onion & goat cheese. Fantastic! Thank you!

  32. Kalyn, Just wanted you to know that I served this as a side dish on Thanksgiving. Everyone raved! Such a wonderful recipe. I cooked my turkey in my pressure canner/cooker, cooked some fresh green beans in a smaller pressure cooker I have, baked the rolls earlier in the day so that I could use the oven for this recipe and made fresh mashed potatoes. It was awesome!

  33. So glad you liked it. I'd love to have this for Thanksgiving if I could still get zucchini that were good.

  34. I made this last night and it was So Delicious! Thank you so much for all the hard work you put into your sites Kalyn. You have given me an appreciation for squash and asparagus. two things I never really cared for before. I love that I can search your site and I'm always guaranteed to find a new tasty veggie recipe. Your sites are key ingredients for my recipe for better health for me and my family.

  35. Jen, thanks so much. I love hearing that!

  36. This makes me miss having an herb garden with lots of basil.

  37. Pingback: What’s In Your Box? Week 6 | The Farmer's Wife CSA

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