Sheet-Pan Zucchini, Tomatoes and Feta
Updated Oct. 11, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium zucchini
- 1pint grape or cherry tomatoes, halved
- 2tablespoons olive oil, plus more for serving
- 2teaspoons soy sauce
- 1teaspoon ground cumin
- ¼teaspoon red-pepper flakes
- 1(6- to 8-ounce) block feta, broken into bite-size chunks
- Crusty bread, for serving
- ¼cup fresh cilantro or basil leaves and tender stems (optional), gently torn or chopped
Nutritional analysis per serving (4 servings)
268 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 11 grams protein; 796 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler with a rack 6 inches from the heat source. Trim the zucchini tips then quarter each zucchini lengthwise. Cut out and discard the seeded, center strip of each spear as best you can.
- Step 2
On a sheet pan, toss the zucchini and tomatoes with the olive oil, soy sauce, cumin and red-pepper flakes. Arrange the zucchini skin-side down.
- Step 3
Broil until the zucchini is darkened in spots and tomatoes are starting to break down, 3 to 4 minutes, depending on the strength of your broiler. (If you find that one side is darkening faster than the other, then rotate your pan halfway for more even cooking.)
- Step 4
Remove from the oven, turn the zucchini and tomato pieces over. Tuck the feta chunks in the empty spaces in between. Return under the broiler until most of the feta is lightly golden on the top, the zucchini easily pierced with a fork and most of the tomatoes have broken down, 3 to 4 minutes. Add the bread to another sheet pan on a lower rack to warm up, if desired.
- Step 5
Turn some of the zucchini pieces over, if you’d like. Top with the herbs, if using, and serve with bread and a final drizzle of olive oil, if desired.
Private Notes
Comments
This recipe has changed my life. I now riff off it all the time. Any vegetables I don’t have time to deal with go on a sheet pan with feta and tomatoes. It ends up as so much more delicious than its parts, and it is so easy!
This was super easy and quick. I 1.5x the sauce and added chickpeas for additional protein and fiber. I used sheep’s milk feta (which stands up to high heat better) and I put it all in the oven at the same time. Served over brown rice.
This is a handy recipe for the end of summer when it’s a bit chilly for a salad supper but you want something light. The tomatoes cooked too much and so I recommend adding them when you turn the zucchini. I did sprinkle the cilantro on top and also a minced scallion. Nice simple supper.
It is MUCH easier to cut the zucchini in half lengthwise and remove the seeds with a teaspoon or small melon baller. Then cut each piece in half lengthwise again and proceed with the recipe as written. Mary Milwaukee
I swapped feta for halloumi, used fresh-picked cherry tomatoes from the garden, went with the basil over cilantro and substituted soy sauce for aminos. I warmed up some fresh sourdough bread, and honestly, this turned out to be one of the best meals I’ve ever made. The sauce that forms from the oil, soy, and tomato juices is absolutely to die for. I’ll be making this forever.
Place all the vegetables in a large bowl and pour the oil and spices on top; then mix everything together. This is easier than trying to mix them on the sheet pan. Add some Kalamata olives to the mix. Delicious!