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.
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
Calories: 142kcalCarbohydrates: 4gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 16mgSodium: 262mgPotassium: 300mgFiber: 2gSugar: 3g
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