Baked Courgette and Feta with Oregano and Olive Oil

This baked courgette and feta with oregano recipe delivers soft, sweet courgettes with pockets of creamy cheese and fragrant herbs. A drizzle of quality olive oil ties it together. It’s one of the courgette side dish recipes I rely on when I want something easy, rustic, and perfect for sharing.

Course Side Dish

Cuisine Greek

Diet Vegetarian

Keyword Baked, Courgette

Prep Time 10

Cook Time 25

Servings Servings

Calories 142

Author Spooning & Forking

Ingredients

4 Courgettes medium size0d, about 600g, sliced into 1cm-thick rounds
150 g Feta cheese crumbled
3 tbsp Olive oil extra virgin
1 tsp Oregano dried, or 1tbsp fresh leaves
1 clove Garlic finely sliced
Salt to taste
Black Pepper freshly ground, to taste

Instructions

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.

Nutrition