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Close-up of savory zucchini toast with feta and dill, showing golden toasted sourdough and lightly charred zucchini slices

Savory Zucchini Toast with Feta & Dill

This savory zucchini toast is an easy, elegant option for lunch, brunch, or a satisfying snack. Crisp sourdough rubbed with garlic is topped with tender broiled zucchini, salty feta, fresh dill, and a drizzle of olive oil for a simple but flavor-packed toast you’ll want to make on repeat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 toasts
Course: Appetizer, Breakfast, lunch
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread
  • 1 medium zucchini sliced very thin (almost paper-thin)
  • 1½ tablespoons olive oil plus more for finishing
  • Salt and freshly ground black pepper to taste
  • 1 small clove garlic peeled
  • 1-2 teaspoons mayonnaise very thin layer
  • ¼ cup crumbled feta cheese
  • 1-2 teaspoons hazelnut dukkah optional; see notes
  • Fresh dill finely chopped

Method
 

Prepare the zucchini
  1. 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 bread
  1. Toast the sourdough slices until deeply golden and crisp. While still warm, rub the surface of each slice with the garlic clove.
Assemble the toast
  1. Spread a very thin layer of mayonnaise over each slice of toast. Top evenly with the broiled zucchini.
Finish and serve
  1. 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.

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