Creamy baked feta, golden roasted courgettes and hearty butter beans come together in this easy recipe, finished with a vibrant homemade chimichurri. Ready in just 35 minutes, it’s a simple vegetarian meal that’s perfect served with flatbreads or wholegrains.
Easy Baked Feta with Courgettes, Butter Beans and Chimichurri
If you’re looking for an easy, flavour-packed meal, this baked feta with courgettes, butter beans and chimichurri is the perfect choice for lunch or a light dinner. Creamy baked feta is paired with golden roasted courgettes, juicy cherry tomatoes and hearty butter beans, then finished with a vibrant homemade chimichurri.
Ready in just 35 minutes, it’s an effortless vegetarian meal that feels both comforting and fresh. Serve it with warm flatbreads for a simple weeknight supper or an easy sharing dish for friends.
What is Chimichurri
Chimichurri is a traditional Argentinian sauce / condiment made with parsley, garlic, olive oil, vinegar and chilli. Here I am adding a few more extra ingredients.
Vibrant, punchy and slightly tangy it is traditionally served with meat but can also bring also a fresh, herby kick to roasted vegetables, bruschettas, sandwiches and dishes like this baked feta tray bake.
Why You’ll Love This Baked Feta Recipe
- Ready in just 35 minutes
- Only 5 minutes prep
- Packed with fresh flavours
- Perfect for sharing with flatbreads
- Easily made vegan by swapping the feta for a plant-based alternative
Other Courgettes Recipes To Try
Watch How to Make This Baked Feta Recipe
How to Make Baked Feta with Courgettes
Ingredients
For the Baked Feta
- courgettes
- olive oil
- feta
- cherry tomatoes
- can butter beans
- flatbreads, to serve
For the Chimichurri
- parsley
- coriander
- dried oregano
- garlic cloves
- shallots
- red wine vinegar
- extra-virgin olive oil
- chilli
- salt
Step-by-Step Instructions
1. Roast the courgettes and feta
Preheat the oven to 200°C / 180°C fan / 400°F.
Slice the courgettes diagonally into 0.5cm thick slices. Toss with 2 tablespoons of olive oil until evenly coated. Place the feta in the centre of a large baking tray. Arrange the courgettes around it in a single layer and bake for 15 minutes.
2. Add the tomatoes
Remove the tray from the oven and gently toss the courgettes. Add the cherry tomatoes and drizzle with a little more olive oil. Return to the oven for another 10–15 minutes, until the courgettes are golden, the tomatoes are blistered and the feta is soft with lightly golden edges.
3. Make the chimichurri
While the vegetables roast, mix together the parsley, coriander, oregano, garlic, shallot, red wine vinegar, olive oil, chilli and salt. Taste and adjust the seasoning if needed.
4. Finish and serve
Stir the butter beans into the roasted courgettes and tomatoes.
Transfer the baked feta to the centre of a serving platter and spoon the vegetables and beans around it. Drizzle over most of the chimichurri, reserving a little for serving. Serve immediately with warm flatbreads.
Tips for the Best Baked Feta
- Use a block of feta rather than pre-crumbled feta for the creamiest texture.
- Don’t overcrowd the tray or the courgettes may steam instead of roast.
- Add extra chilli to the chimichurri if you prefer more heat.
- Warm the flatbreads before serving for the best texture.
What to Serve with Baked Feta
This dish is delicious served with:
- Warm flatbreads
- Crusty sourdough
- Wholegrains: quinoa, bulgur wheat, couscous, rice etc..
Storage and Reheating
This dish is best eaten on the day as the feta hardens as it cools down.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slightly in microwave in short bursts before serving.
Frequently Asked Questions
You can prepare the chimichurri and slice the courgettes in advance, but the dish is best baked fresh for the creamiest feta texture.
Yes. Aubergine, peppers or red onion would all work beautifully in this recipe.
Yes, you can replace the butter beans with chickpeas, cannellini beans or even some Puy lentils.
I hope you enjoy this baked feta with courgettes, butter beans and chimichurri recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Baked Feta with Courgettes, Butter Beans and Chimichurri
This baked feta with courgettes, butter beans and chimichurri is an easy vegetarian dinner packed with fresh flavours. With only 5 minutes prep time and 30 minutes in the oven, it’s perfect for busy weeknights and delicious served with flatbreads.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 400 g courgettes
- olive oil
- 200 g feta
- 200 g cherry tomatoes
- 400 g can butter beans rinsed and drained
- flatbreads to serve
FOR THE CHIMICHURRI:
- 15 g parsley finely chopped
- 1 Tbsp coriander finely chopped
- 1/2 teaspoon dried oregano
- 2 garlic cloves grated
- 2 Tbsp shallot finely chopped
- 2 Tbsp red wine vinegar
- 80 to 100 ml extra-virgin olive oil
- ½ to 1 tsp fresh chilli chopped to taste
- Salt to taste
(Switch on to prevent your screen from going dark)
Instructions
-
Preheat the oven to 200°C / 180°C Fan / 400°F.
-
Slice the courgettes diagonally into 0.5 cm (1/4 inch) thick slices.
400 g courgettes
-
Toss them with 2 tbsp olive oil until evenly coated.
olive oil
-
Place the feta in the centre of a large baking tray. Drizzle with a little olive oil.
200 g feta
-
Scatter the courgettes around it in a single layer and bake for 15 minutes.
-
Remove the tray from the oven. Toss the courgettes gently then add the cherry tomatoes, drizzled with a little olive oil.
200 g cherry tomatoes
-
Return to the oven and cook for another 10–15 minutes, until courgettes are golden, the cherry tomatoes are blistered and the feta is soft and slightly golden on the edges.
-
In the meantime, prepare the chimichurri by mixing all its ingredients until well combined. Adjust seasoning to taste.
15 g parsley, 1 Tbsp coriander, 1/2 teaspoon dried oregano, 2 garlic cloves, 2 Tbsp shallot, 2 Tbsp red wine vinegar, 80 to 100 ml extra-virgin olive oil, ½ to 1 tsp fresh chilli chopped, Salt
-
Stir in the butter beans with the courgettes.
400 g can butter beans
-
Transfer the feta to the centre of a serving platter. Arrange the courgettes, butter beans and tomatoes around it.
-
Drizzle most of the chimichurri over the dish, reserving a little for serving at the table.
-
Serve immediately with flatbreads on the side.
flatbreads to serve
Nutrition
Serving: 1servingCalories: 449kcalCarbohydrates: 24gProtein: 14gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 45mgSodium: 924mgPotassium: 672mgFiber: 7gSugar: 4gVitamin A: 983IUVitamin C: 35mgCalcium: 304mgIron: 3mg
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Baked Feta with Courgettes, Butter Beans and Chimichurri
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