Greek Roasted Zucchini with Feta

Why This Is Strictly Keto

Zucchini is one of the lowest-carb vegetables, and high-heat roasting concentrates its flavor without breading. Olive oil and feta provide the fat and savory bite, while oregano and lemon supply the Greek character.

Ingredients

• 4 medium zucchini or yellow squash, cut into long spears
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.

2. Season: Toss the zucchini spears with the olive oil, oregano, garlic powder, salt and pepper until evenly coated.

3. Roast: Arrange the spears cut-side down in a single layer, without crowding. Roast 20–25 minutes, turning once, until golden and tender.

4. Finish: Transfer to a platter, drizzle with the lemon juice, and top with the feta and parsley. Serve warm.

Nutritional Info (per serving, approximate)

Tips

• Space the spears out; a crowded pan steams the zucchini and leaves it soggy.
• Lightly salt and blot the cut zucchini for 10 minutes if it seems very watery.
• Add feta after roasting so it stays creamy rather than drying out.