Absolutely, omit the feta or use a dairy-free cheese alternative. The olives and vinaigrette still deliver plenty of flavor.

What’s the best keto-friendly Greek dressing?

Look for a dressing with no added sugar and olive oil as the base. Primal Kitchen and Tessemae’s make excellent low-carb vinaigrettes.

How many net carbs per serving?

Each serving has around 5g net carbs, making it a perfect side for a keto meal plan.

Keto Greeked Zucchini Recipe: Easy Baked Feta & Olive Side Dish

Name: Greeked Zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Keto
Ingredients: medium zucchini, halved and sliced; /4 cup diced red onion; /4 cup diced green bell pepper; (4-ounce) cans sliced black olives, drained; /4 cup crumbled feta cheese; tablespoons Greek vinaigrette salad dressing; /4 cup grape or cherry tomatoes, halved

Ingredients

medium zucchini, halved and sliced
/4 cup diced red onion
/4 cup diced green bell pepper
(4-ounce) cans sliced black olives, drained
/4 cup crumbled feta cheese
tablespoons Greek vinaigrette salad dressing
/4 cup grape or cherry tomatoes, halved

Instructions

Step 1

Preheat your oven to 350°F and tear off a large sheet of aluminum foil. Give it a light coating of nonstick spray. I like to halve the zucchini lengthwise first, then slice it into half-moons so every piece is uniformly tender. Layer the zucchini, diced red onion, bell pepper, and drained olives right in the center of the foil. Sprinkle the crumbled feta on top and drizzle the Greek vinaigrette over everything. The dressing seeps into the veggies as they roast, infusing them with zesty flavor. Fold the foil into a sealed packet, crimping the edges tightly so steam can’t escape. Place it on a baking sheet and slide it into the oven. Bake for about 30 minutes, until the zucchini is fork-tender. Carefully open the packet, then switch your oven to broil. Slide the sheet back in and let the feta get those irresistible golden-brown spots—just a minute or two will do. Once it’s bubbly and slightly charred, pull it out and scatter the halved grape tomatoes on top. The tomatoes add a fresh, juicy pop that balances the saltiness. Serve straight from the foil or transfer to a platter.

Chef's Tip

For an extra layer of flavor, I sometimes add a pinch of dried oregano and a squeeze of lemon juice before sealing the packet. It brightens the whole dish and really makes the Mediterranean notes sing.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve texture, or enjoy cold as a refreshing salad.

Variation Tips

Try swapping the feta for crumbled goat cheese and adding a handful of chopped artichoke hearts. For a protein boost, serve alongside grilled chicken skewers or toss with cooked shrimp.

Greeked Zucchini