Every Helping
Sign in

Snack recipe · from the recipe book

Lemony Roasted Zucchini Feta Spread

A bright, creamy spread of roasted zucchini whipped with feta, Greek yogurt, lemon and dill, scooped up with crisp, sweet bell pepper strips.

Lemony Roasted Zucchini Feta Spread

Ingredients

  • 2½ medium500 gZucchinicut into 1-inch chunks
  • 3 cloves9 gGarlicpeeled whole cloves
  • 1½ tbsp20 gOlive oil
  • ½ cup crumbled80 gFeta cheesecrumbled
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 cup sprigs8 gFresh dillchopped
  • ¼ cup chopped30 gWalnutschopped
  • ½ tsp1 gBlack pepper
  • 2 medium240 gRed bell peppercut into strips
  • 2 medium240 gGreen bell peppercut into strips

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the zucchini and garlic with half of the olive oil on the baking sheet and spread in one layer.
  3. Roast for 25 to 30 minutes, stirring once, until the zucchini is golden and soft; meanwhile cut the red bell pepper and green bell pepper into strips and chill them.
  4. While the vegetables roast, toast the walnuts in a dry pan corner of the oven on a small tray for 5 minutes, then let them cool.
  5. Let the zucchini and garlic cool for 10 minutes, then tip them into a food processor with the feta, Greek yogurt, lemon juice, lemon zest and black pepper.
  6. Pulse until creamy but still a little textured, then stir in most of the dill.
  7. Spoon the spread into a bowl, drizzle with the remaining half of the olive oil, and scatter the walnuts and the rest of the dill on top.
  8. Serve with the red and green bell pepper strips for dipping.

Contains: Milk, Tree nuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book