Roasted Zucchini Salad with Feta and Herbs – Simple Summer Recipe

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Roasted Zucchini Salad with Feta and Herbs is the perfect answer to warm-weather cravings. This quick, vibrant dish comes together in under 20 minutes and brings together the brightness of fresh mint, the creaminess of crumbled feta, and the tang of a simple Italian dressing. Whether you’re planning a laid-back picnic, a light summer dinner, or an easy side for your grilled favorites, this roasted zucchini salad delivers fresh flavor and everyday comfort in every forkful.

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The Story Behind This Roasted Zucchini Salad

A Memory That Always Brings Me Back

Growing up, zucchini was a staple in my grandmother’s garden. She used to call it “summer’s gift,” and she wasn’t wrong. Every week, baskets of zucchini would end up in our kitchen, and one of my favorite dishes was always her pan-roasted zucchini, lightly salted and kissed with feta. I’ve recreated her tradition here with a few tweaks—adding Italian dressing, fresh mint, and a crispier golden edge from dry roasting. It’s amazing how a handful of ingredients can bring a rush of nostalgic joy.

Each time I slice into those green beauties, I think of those slow, golden evenings in her backyard, surrounded by laughter and the scent of herbs in the air. Zucchini may be humble, but the memories it carries are rich.

Why This Recipe Stands Out

What makes this roasted zucchini salad recipe so special is its pure simplicity. There’s no oven needed—just a skillet, a few minutes, and quality ingredients. Unlike garlic parmesan roasted zucchini, which is oven-baked and coated with cheese, this salad keeps things light. The creamy feta crumbles add richness, while fresh mint brings an aromatic lift that pairs beautifully with tangy Italian vinaigrette.

It’s also endlessly versatile. Need a quick vegetarian lunch? Pair it with a slice of crusty bread. Looking for something to sit beside your grilled chicken or lamb? This works wonders. And if you’re in love with zucchini dishes, you might also enjoy the tomato zucchini pasta—another fast and flavorful summer classic.

Ingredients & Preparation

Here’s What You’ll Need

The ingredient list is short, but each item matters. Let’s break it down:

You can use a store-bought Italian dressing or whip up your own by whisking together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, and a touch of honey.

Kitchen Tools & Smart Swaps

You won’t need fancy tools for this recipe, just a large non-stick skillet or griddle. If you prefer a grill, that works too—zucchini develops a deeper charred flavor over open flames.

As for substitutions:

• Feta cheese: Try goat cheese or ricotta salata.

• Mint: Fresh basil or dill also complements the flavors.

• Zucchini: Yellow summer squash makes a perfect stand-in.

And if you find yourself with extra zucchini, the spinach zucchini chickpea bake is another delicious and wholesome dish to bookmark.

Cooking Instructions & Tips

Step-by-Step: How to Roast Zucchini in a Skillet

1. Slice the Zucchini Thin

Halve each zucchini lengthwise, then slice into half-moons about ¼-inch thick. This ensures even browning.

2. Dry Roast on a Skillet

Preheat a large non-stick skillet or griddle over medium-high heat. No oil needed—just dry roast the zucchini slices for about 3 minutes per side, or until golden and softened slightly.

3. Assemble the Salad

Transfer roasted zucchini into a salad bowl. Sprinkle with salt, then add feta and chopped mint. Pour over the Italian dressing and toss gently to combine.

4. Chill and Serve

Refrigerate for 15–30 minutes to let the flavors meld. Serve chilled for best taste.

Tips for Success

• Don’t overcrowd the skillet—roast in batches if needed.

• Use high-quality feta—the creamier the better.

• Serve cold or room temperature—it’s just as good either way.

Craving another refreshing salad with a Mediterranean spin? Try the roasted beet and peach goat cheese salad, which pairs beautifully with this zucchini dish.

Serving, Storing & Pairing

What to Pair This With

This salad is light enough to be a starter but satisfying enough to stand on its own. It works especially well alongside:

• Grilled meats and fish

• Pasta with olive oil or lemon sauce

• Flatbreads or pita with hummus

For a full Mediterranean meal, serve it with this Greek orzo salad or the ultra-colorful roasted veggie and purple slaw bowl. Both complement the zucchini with bold texture and zing.

How to Store & Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it chills.

This salad isn’t meant to be reheated—it’s best served cold or at room temperature. However, if you’d like to repurpose leftovers, you can toss them into a warm grain bowl or use as a sandwich filling with pita.

FAQ

Can I roast the zucchini in the oven instead?
Absolutely! Spread slices on a parchment-lined sheet and roast at 425°F for 12–15 minutes, flipping once.

Can I make this salad ahead of time?
Yes, it tastes even better after a few hours in the fridge. Just give it a gentle toss before serving.

Can I use store-bought dressing?
Yes—choose one with Italian herbs, vinegar, and oil base. Avoid creamy dressings.

Is this salad gluten-free?
Yes, this salad is naturally gluten-free.

Can I add protein to make it a meal?
Of course! Grilled chicken, chickpeas, or quinoa make perfect additions.

Conclusion

Fresh, simple, and bursting with summer flavor, this Roasted Zucchini with Feta and Herbs is more than a side dish—it’s a seasonal essential. The creamy feta and mint add elegance, while the roasted zucchini remains the heart of the dish.

Love the roasted vibe? Don’t miss the baked feta with olives and sun-dried tomatoes or this comforting Italian ravioli with spinach, artichokes, and sun-dried tomatoes.

If you made this recipe, I’d love to hear about it!
 Rate it below,  leave a comment, and  share it on Pinterest.

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