Roasted Zucchini with Spinach and Feta
Abel Albonetti
Abel Albonetti
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216 Calories
6 g Carbs
9 g Protein
17 g Fat
Total Time
2 servings

Roasting vegetables creates a rich, earthy flavor, transforming summer squash and zucchini into rich and satisfying eats. Served over a bed of vitamin-rich spinach and tossed with a homemade herbed vinaigrette, these veggies are naturally low-carb, and perfect paired with grilled chicken or steak.


  • 1 whole zucchini, sliced
  • 4 cup spinach
  • 2 oz reduced-fat feta cheese
  • 1 tbsp, leaves tarragon
  • 1 tbsp chopped chives
  • 1 tbsp dill
  • 1 tbsp flat-leaf parsley
  • 2 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 dash sea salt

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  1. Preheat the oven to 400 degrees F.
  2. Cut the zucchini into 1/2-inch chunks and toss with a little bit of olive oil.
  3. Arrange zucchini chunks on a roasting pan and sprinkle with salt. Roast until lightly brown and tender, about 15-20 minutes.
  4. Let cool slightly and toss with the remaining ingredients. Season to taste with sea salt.

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