Roasted courgettes with feta cheese

Roasted courgettes with feta cheese

You can serve this recipe as a side dish or as a light vegetarian lunch or added with some extra chickpeas, chorizo or chicken for adding proteins!
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Course Main Course, Side Dish
Cuisine vegetarian
Servings 4


  • 2 courgettes or 1 large courgette, halved
  • 4 tbsp oregano and rosemary or other
  • 100 g butter melted, or olive oil
  • 1 lemon zest and juice
  • 200 g Meadowfield goat feta cheese crumbled into large chunks
  • 100 g salad leaves
  • salt and pepper


  • Preheat the wood oven or your oven to 200-240 °C.
  • Half the courgette and score the flesh. Season with salt and pepper and sprinkle with the fresh herbs.
  • Place in the oven and roast for 15 -20 minutes or so until coloured and the flesh have softened.
  • Remove from the heat and add some butter, lemon jucie and zest. Place back in the oven and roast for a further 5-8 minutes until the butter is crispy.
  • Remove from the oven. Place the courgette on a platter. top with some crumbled feta over.
  • Serve warm with sliced fresh tomatoes and fresh summer salad leaves and some sourdough bread.
  • or alternatively, blend the courgette into a courgette ‘houmous’ with extra olive oil and some fresh garlic cloves and serve as a houmous dip.
Keyword cheese, Kevin Dundon, main course, side dish, summer, vegetables, vegetarian

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