Baked Courgette and Feta with Oregano and Olive Oil

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Greek flavours feel so right with courgettes

I wanted to create something with the sense of unhurried eating, the kind where the food is served in the middle of the table for everyone to share. This baked courgette and feta with oregano quickly became one of my most-requested courgette side dish recipes. It’s comforting without being heavy, and it fits just as easily alongside grilled lamb as it does with a simple salad and crusty bread.

What I love most is how the feta softens in the heat, creating little pockets of creamy saltiness that balance the mellow courgette. The oregano gives it that unmistakable Mediterranean aroma, and a drizzle of good olive oil brings it all together.

Ingredients you’ll need

• 4 medium courgettes (about 600g), sliced into 1cm-thick rounds
• 150g feta cheese, crumbled
• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano (or 1 tbsp fresh leaves)
• 1 garlic clove, finely sliced
• Salt and pepper, to taste

Use the best olive oil you can, the flavour really comes through in this dish. If you can, get Greek feta made from sheep’s milk, it has a creamier texture and sharper flavour than most supermarket versions.

Step-by-step method for baked courgette and feta

I start by preheating the oven to 200°C (fan 180°C). In a baking dish, I layer the courgette slices in a slightly overlapping pattern. A light sprinkle of salt helps draw out excess moisture.

Next, I scatter the sliced garlic over the courgettes, drizzle with olive oil, and season with pepper. The oregano goes on top before I crumble the feta evenly across the dish. A final drizzle of olive oil ensures the feta browns nicely.

It bakes for about 25 minutes, until the courgettes are tender and the feta is golden in spots. I like to serve it warm, straight from the oven, with extra olive oil at the table for drizzling.

Wine pairings for this Greek-inspired bake

A crisp Assyrtiko from Santorini is my first choice here. It’s bright and mineral, perfect for cutting through the richness of the feta. Another lovely option is a Picpoul de Pinet from southern France, citrusy, refreshing, and great with baked vegetables.

For red, a Xinomavro from northern Greece offers gentle tannins and earthy notes that complement roasted courgette beautifully. A lighter Merlot also works well if you prefer something more familiar.

Beer pairings to try

A wheat beer, like a Hefeweizen, has a soft texture and slight sweetness that balance the saltiness of the feta. It’s refreshing without overpowering the dish. A Mediterranean lager is another good match — clean, crisp, and just malty enough to handle the olive oil and oregano.

Frequently asked questions about this recipe

Tips for success

Choose courgettes that are similar in size so they cook evenly. Don’t skip the final drizzle of olive oil before baking — it helps the feta develop colour and flavour. If you’re using fresh oregano, add half before baking and scatter the rest over the top after it comes out of the oven for a burst of freshness. If creamy feta is your thing, you’ll adore my courgettes with za’atar, roasted garlic, and labneh for a Middle Eastern spin. For something brighter, check out the courgette, lemon, and mint salad.

Storage and reheating advice

Leftovers keep in the fridge for up to two days. Reheat in the oven at 180°C until warmed through. Avoid the microwave, it softens the feta too much and makes the courgettes limp.

Ingredient swaps for dietary needs

For a dairy-free version, replace feta with a plant-based alternative. Coconut-based feta-style cheeses hold their shape well in baking. If you can’t find oregano, thyme or marjoram make good substitutes, each bringing a slightly different herbal note.

More recipes to explore

You can find more Mediterranean-inspired courgette dishes in my collection, ranging from roasted vegetable medleys to lighter grilled options. Perfect for using up a glut of summer produce.