Start by preheating your oven to 200°C (400°F) so it reaches the right temperature before the zucchini goes in. Line a baking tray with parchment paper to prevent sticking and make cleanup easier. If you want extra crisp edges, you can lightly brush the parchment with a few drops of olive oil.

Wash the zucchini thoroughly and pat them dry with a clean towel—this step is important to avoid excess moisture. Slice them into even rounds or half-moons, about ½ cm thick. Keeping the slices uniform ensures they cook evenly and develop that perfect soft center with slightly golden edges.

Place the sliced zucchini into a large mixing bowl. Add olive oil, minced garlic, salt, and freshly ground black pepper. Toss everything gently using your hands or a spoon until each piece is lightly coated. Make sure the garlic is evenly distributed so every bite has flavor.

Spread the seasoned zucchini onto the prepared baking tray in a single layer. Avoid overlapping the pieces—this is key. If they’re too crowded, they will steam instead of roast, and you’ll miss out on that slightly crispy texture.

Place the tray in the preheated oven and roast for 20–25 minutes. About halfway through (around 10–12 minutes), take the tray out and gently flip the zucchini pieces using a spatula. This helps both sides cook evenly and develop a light golden color.

Once the zucchini is tender with slightly crisp edges, remove the tray from the oven. While it’s still hot, sprinkle the crumbled feta cheese evenly over the top. The residual heat will slightly soften the feta, making it creamy without melting it completely.

Serve immediately while warm for the best flavor and texture. The zucchini will be soft and juicy with lightly crisp edges, and the feta will add a creamy, savory finish. If you prefer, you can add a squeeze of lemon juice or a sprinkle of fresh herbs right before serving for an extra fresh touch.