Roasted Zucchini and Feta Grain Bowl

Name: Roasted Zucchini and Feta Grain Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, diced; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1 cup crumbled feta cheese; 1/4 cup olive oil; Salt and pepper, to taste; 1 tablespoon lemon juice; Fresh herbs (mint, parsley, or basil) for garnish

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I absolutely love preparing this Roasted Zucchini and Feta Grain Bowl for a quick yet satisfying meal. It’s vibrant, filled with fresh ingredients, and bursting with flavor. The combination of roasted zucchini, creamy feta, and wholesome grains not only makes my taste buds dance but also keeps me full for hours. Plus, it's a fantastic way to use up any summer squash I might have lingering in the fridge. Trust me, once you try this dish, it will become a staple in your meal rotation.

Created by

Helena Whitby

Last updated on 2026-01-15T20:33:37.129Z

When I first made this Roasted Zucchini and Feta Grain Bowl, I was in search of a nutritious yet delicious dish that captured the essence of summer. The simple method of roasting the zucchini not only enhances its natural sweetness but also gives an appetizing caramelized texture. I love to pair it with fluffy quinoa or farro to create a wholesome base that balances the creamy feta beautifully.

One detail that truly elevates this dish is the sprinkle of fresh herbs right before serving. Whether you choose mint, parsley, or basil, the added freshness rounds out the flavors and takes the bowl to new heights. I also recommend preparing extra roasted zucchini to toss into salads or pastas throughout the week!

        Why You'll Love This Recipe
        Vibrant colors and fresh flavors that brighten any meal
Creamy feta contrasts beautifully with the roasted zucchini
Wholesome grains make this dish satisfying and healthy

      

Choosing the Right Zucchini

When it comes to selecting zucchini for your grain bowl, opt for firm, unblemished specimens. Look for medium-sized zucchinis, as larger ones tend to have more seeds and a watery texture. If you're using garden-fresh zucchini, wash them thoroughly to remove any dirt or pesticides before slicing. For a different flavor profile, consider mixing in yellow squash or pattypan squash, which will add a lovely visual contrast and slightly different taste without changing the essence of the dish.

Additionally, slicing your zucchini into uniform pieces ensures even roasting. Aim for about 1-inch dice, which allows the zucchini to develop a delicious caramelization while still maintaining some bite. If you find that your zucchini is slightly overripe, you can scoop out the seeds before dicing to enhance the texture of the finished bowl.

Perfecting the Quinoa

To achieve perfectly cooked quinoa, it’s crucial to rinse it under cold water before cooking. This removes the natural coating called saponin, which can impart a bitter flavor. Use a fine mesh sieve and rinse for about 1–2 minutes. For added flavor, consider toasting the quinoa in a dry pan for a few minutes until it turns slightly golden and nutty before cooking it. This extra step elevates the quinoa's flavor and adds depth to your grain bowl.

While simmering the quinoa, keep an eye on it; you want the grains to fluff up and the germ to separate. If you're in a hurry, you can use a rice cooker for convenience—just be mindful of the water ratio, which remains the same: one cup of quinoa to two cups of broth or water. If you don’t have broth on hand, plain water can work, but a touch of bouillon can enhance the flavor.

Ingredients

For the Grain Bowl

2 medium zucchinis, diced
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 cup crumbled feta cheese
1/4 cup olive oil
Salt and pepper, to taste
1 tablespoon lemon juice
Fresh herbs (mint, parsley, or basil) for garnish

Feel free to customize with your favorite vegetables!

Instructions

Prepare the Quinoa

In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the quinoa is fluffy and liquid is absorbed.

Roast the Zucchini

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced zucchini with olive oil, salt, and pepper. Spread it out evenly and roast for 20 minutes or until golden brown.

Assemble the Bowl

In a large bowl, combine the cooked quinoa, roasted zucchini, and crumbled feta. Drizzle with lemon juice and mix gently to combine.

Garnish and Serve

Top with your choice of fresh herbs and serve warm or at room temperature.

Enjoy this dish as a wholesome lunch or a light dinner.

Pro Tips

Experiment with adding different vegetables or nuts for added crunch and flavor.

Storing and Reheating

This Roasted Zucchini and Feta Grain Bowl stores beautifully, making it ideal for meal prep. After assembling, cool the bowl to room temperature before transferring it to an airtight container. Stored this way in the refrigerator, it will last for up to 3 days. If you're planning to make a larger batch, consider keeping the zucchini, quinoa, and feta separate until you're ready to serve them. This helps prevent sogginess and maintains the integrity of each ingredient.

When reheating, add a splash of water to the quinoa to prevent it from drying out, and heat it gently in the microwave or on the stovetop over low heat. I recommend reheating just the serving you plan to eat, as reheating multiple times can compromise texture and flavor.

Serving Suggestions

While this grain bowl is satisfying on its own, it can also be elevated with additional toppings. Consider adding a dollop of Greek yogurt or a sprinkle of roasted nuts for extra creaminess and crunch. A drizzle of balsamic reduction or chili oil can also enhance the flavor profile, offering a tangy or spicy kick that complements the roasted vegetables and feta.

For a heartier meal, you might want to add a protein such as grilled chicken, chickpeas, or roasted almonds. This not only boosts the protein content but also adds a new texture, making the dish even more filling. Feel free to experiment with seasonal veggies or grains for a personalized touch.

Questions About Recipes

→ Can I use different grains instead of quinoa?

Yes! Farro, barley, or brown rice are great alternatives.

→ How long will leftovers last in the fridge?

Leftovers can be stored in the fridge for up to 3 days.

→ Can I prepare this meal in advance?

Absolutely! You can roast the zucchini and cook the grains ahead of time, then combine when ready to eat.

→ Is this dish suitable for meal prep?

Yes, it’s perfect for meal prep! Just keep the components separate until you're ready to eat.