Savory Zucchini Toast with Feta & Dill
This savory zucchini toast with feta & dill is crisp, garlicky, and full of flavor. Toasted sourdough is topped with broiled zucchini, salty feta, fresh dill, and olive oil for an easy lunch, brunch, or savory snack you’ll want to make on repeat!
There are some recipes I make on repeat not because they’re flashy, but because they fit into real life perfectly. This savory zucchini toast with feta & dill is one of those recipes. It’s what I make when I want something warm and satisfying, but not heavy. When I don’t feel like cooking a “whole meal,” yet still want something that feels thoughtful and intentional.
This zucchini toast hits that sweet spot between snack and meal. It works for lunch, brunch, or one of those moments when you open the fridge, see a single zucchini staring back at you, and think, I really should use that today.
And honestly, that’s how this recipe was born!
I had good sourdough on the counter, a zucchini that needed attention, and zero interest in turning it into a complicated dish. I sliced it thin, tossed it with olive oil, slid it under the broiler, and built everything on top of garlicky toast. A little feta, some dill, a drizzle of olive oil – and suddenly it felt elevated, not improvised.
That’s the kind of recipe I love sharing most!
Why Zucchini Toast Is So Underrated
Zucchini doesn’t always get the respect it deserves. It’s often treated as filler or something you hide in muffins and fritters. But when you handle it gently and cook it quickly, zucchini becomes soft, savory, and surprisingly rich in flavor.
What makes zucchini toast so good is the contrast. You’ve got crispy bread, tender zucchini, salty feta, fresh herbs, and just enough richness to make it satisfying without being heavy. It’s simple, but it’s not boring – and that’s the key!
This isn’t one of those recipes where you need a long ingredient list or perfect technique. It’s about layering a few good things in the right order.
The Bread Sets the Tone
Let’s start with the base, because this matters more than people think. A sturdy slice of sourdough is ideal here. You want something with structure – bread that can hold toppings without collapsing or getting soggy.
Toast it well. Not lightly golden. Properly toasted.
While it’s still warm, rub the surface with a clove of fresh garlic. This step is small, but it changes everything. The heat of the toast mellows the garlic just enough, giving you aroma and flavor without sharpness.
A Thin Layer That Makes a Big Difference
I use a very thin layer of mayo on the toast before adding the zucchini. This isn’t about making the toast taste like mayo – it doesn’t. It adds subtle richness and helps everything cling together.
Think of it as a supporting role, not the star.
If mayo really isn’t your thing, you can substitute whipped ricotta or softened cream cheese, but I encourage you to try it once as written. It’s one of those quiet tricks that makes the final result taste more cohesive.
Zucchini: Thin, Fast, and High Heat
The zucchini is the heart of this toast, and how you prep it matters. Slice it as thin as you reasonably can – almost paper thin. This ensures it cooks quickly and evenly under the broiler.
Toss the slices lightly with olive oil, salt, and pepper. Keep it minimal. Zucchini releases moisture as it cooks, and you want it to soften and lightly brown, not steam.
Spread the slices in a single layer and broil just until they’re tender, with lightly golden edges. This only takes a few minutes, so keep an eye on them. Every broiler is different.
When done right, the zucchini becomes soft and savory, with just enough color to deepen its flavor.
Feta Brings the Balance
Feta is what gives this zucchini feta toast its backbone. It adds salt, tang, and a little creaminess that contrasts beautifully with the mild zucchini.
Crumble it over the warm zucchini while everything is still hot. The heat softens the cheese slightly without melting it completely, which keeps the texture interesting.
- Simple Tomato Feta Toast
- Avocado Toast with Harissa Fried Egg, Feta & Chives
- Lemon-Dill Orzo Salad with Arugula & Feta
Dill Keeps It Fresh
Fresh dill might not be everyone’s go-to herb, but it works incredibly well here. It adds brightness and a clean, almost citrusy note that keeps the toast from feeling heavy.
You don’t need much. Just a light scatter over the top is enough to lift the whole dish.
If dill isn’t available, parsley works, but the flavor profile will be slightly different. Dill really complements zucchini and feta in a special way.
Optional Crunch Without Pressure
Hazelnut dukkah adds a lovely nutty crunch, but it’s completely optional. I like including it when I have it, but I never let it stop me from making this toast.
Toasted sesame seeds are an easy substitute, and leaving it out altogether still gives you a beautiful result. This flexibility is part of why this recipe fits into everyday cooking so well.
The Final Touch
Finish the toast with a few drops of good olive oil. Not a heavy drizzle – just enough to add aroma and bring everything together.
That’s it. No complicated sauce. No garnish overload. Just a thoughtful finish!
How I Like to Eat This Zucchini Toast
Most days, I make one or two slices and eat them as they are, usually standing at the counter while the kitchen is still warm from the broiler. It’s perfect for lunch or a savory brunch moment.
It also works beautifully as part of a spread. If you’re serving guests, this pairs well with other savory toasts – think ricotta, burrata, avocado etc.
Make-Ahead Tips That Actually Work
This toast is best assembled fresh, but you can prep components ahead of time if needed. The zucchini can be broiled earlier in the day and reheated briefly. The bread, however, should always be toasted fresh.
That contrast between crisp toast and soft toppings is what makes this recipe shine.
Common Pitfalls (and How to Avoid Them)
This recipe is simple, but a few small details matter. Slicing zucchini too thick, overcrowding the pan, or under-toasting the bread can throw off the balance. Take your time with those steps, and the rest falls into place naturally.
Final Thoughts
I love recipes like this because they feel honest. No big promises, no complicated techniques – just simple ingredients coming together in a way that makes sense.
If you try this zucchini toast with feta & dill, I hope it becomes one of those recipes you reach for when you want something comforting, savory, and just a little bit special.
And if you find yourself making it more than once in a week, you’re not alone!
Savory Zucchini Toast with Feta & Dill
Ingredients
Method
- Preheat the oven broiler. Place the zucchini slices on a baking sheet, toss gently with olive oil, salt, and pepper, and spread in a single layer. Broil for 3–6 minutes, watching closely, until the zucchini is soft and the edges begin to lightly brown. Remove from the oven and set aside.
- Toast the sourdough slices until deeply golden and crisp. While still warm, rub the surface of each slice with the garlic clove.
- Spread a very thin layer of mayonnaise over each slice of toast. Top evenly with the broiled zucchini.
- Sprinkle with crumbled feta, hazelnut dukkah if using, and fresh dill. Finish with a few drops of olive oil and serve immediately.
Notes
- Zucchini slicing matters: The thinner the slices, the better the texture after broiling. Thick slices won’t soften properly.
- No dukkah? Substitute toasted sesame seeds or leave it out entirely – the toast will still be delicious.
- Bread choice: Sourdough works best, but any sturdy artisan bread will do. Avoid soft sandwich bread.
