Preheat the oven to 180 C.
Slice the zucchini into ½ cm rounds and toss with olive oil. Place them on a large baking tray without too many overlaps. Roast for 35 mins or until browned in large spots.
To make the chilli-feta, combine all the ingredients listed above. Coarsely crumble the feta into the mint, lemon zest and chilli flakes. Refrigerate until ready to serve.
Top the chilli-feta over the roasted zucchini slices and serve warm or at room temp.