Equipment
Ingredients
Vegetables & Cheese
- 500 g zucchini, sliced into half-moons
- 300 g cherry tomatoes, whole
- 200 g feta cheese, block
Marinade & Finish
- 45 ml olive oil, extra virgin
- 3 garlic, minced
- 2 g dried oregano
- 1 g red pepper flakes
- 2 g salt
- 1 g black pepper, freshly cracked
- 1 lemon, zested and juiced
- 10 g fresh basil, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 281 kcal
- Protein
- 10 g
- Carbohydrates
- 13 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 782 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 45 mg
- Potassium
- 275 mg
- Calcium
- 280 mg
- Iron
- 1.1 mg
- Magnesium
- 24 mg
- Phosphorus
- 199 mg
- Zinc
- 1.7 mg
- Vitamin A
- 75 mcg
- Vitamin C
- 23 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.44 mg
- Niacin
- 0.6 mg
- Folate
- 22 mcg
- Water
- 51 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Position an oven rack about 15-20cm (6-8 inches) from the heating element and preheat the broiler (grill setting) to high.
In a large mixing bowl, combine the sliced zucchini, whole cherry tomatoes, olive oil, minced garlic, dried oregano, red pepper flakes, salt, and black pepper. Toss vigorously until the vegetables are evenly coated in the oil and spices.
Spread the vegetable mixture onto a rimmed baking sheet in a single even layer. Create clear spaces in the center and nestle the blocks of feta cheese directly onto the pan, ensuring they make contact with the metal.
Place the sheet pan under the broiler. Broil for 10-15 minutes, rotating the pan halfway through, until the zucchini is tender, the tomatoes have burst, and the feta is browned and starting to melt.
Remove from the oven. immediately zest the lemon over the hot tray and squeeze half the lemon juice over the vegetables. Garnish with fresh torn basil before serving.
Chef's Notes
- Always use a block of feta in brine. Pre-crumbled feta contains cellulose (anti-caking agents) that prevents it from melting into a creamy consistency.
- Do not walk away while broiling. The difference between 'perfectly charred' and 'burnt' is often less than 60 seconds under high heat.
- Serve immediately with crusty sourdough bread to mop up the 'liquid gold'—the emulsion of olive oil, tomato juices, and warm feta whey.
- If you want to turn this into a heartier meal, stir in cooked orzo or chickpeas directly on the sheet pan right after removing it from the oven.
Storage
Refrigerator: 3 days — Store in an airtight container. The feta will firm up upon cooling.
Reheating: Reheat gently in a 180°C/350°F oven for 10 minutes or microwave briefly.
Troubleshooting
Garlic is burnt and bitter
Cause: Minced garlic pieces were left exposed on top of the vegetables under direct broiler heat
Fix: Scrape off visible black garlic bits; add a pinch of sugar to the sauce to counteract bitterness
Prevention: Ensure garlic is thoroughly mixed with the oil or tucked underneath zucchini slices before broiling
Watery sauce on the pan
Cause: Zucchini released excess water or pan was overcrowded, causing steaming
Fix: Remove solids to a serving platter, pour liquid into a small pot and reduce on stove for 2 mins
Prevention: Use a large enough sheet pan to allow air circulation; salt zucchini 10 mins prior and pat dry if using very large squash
Cultural Context
This recipe draws inspiration from Greek 'Bouyiourdi', a traditional spicy baked feta appetizer often served in clay pots. This version adapts the concept for the American sheet-pan dinner method, utilizing the broiler to mimic the intense heat of a wood-fired oven.
