Preheat your oven to 400°F (200°C).

Chop the zucchini into bite-sized pieces, dice the red onion, and mince the garlic.

In a casserole dish, place the block of feta cheese in the middle, surrounded by zucchini, cherry tomatoes, and diced onion.

Drizzle olive oil over the vegetables and feta, then sprinkle oregano, red pepper flakes, salt, and pepper, tossing the veggies to coat.

Bake for 25-30 minutes until tomatoes burst and the feta is golden and bubbly.

Cook the orecchiette pasta according to package instructions, reserving a cup of pasta water.

Combine the cooked pasta with the roasted vegetables and use the reserved pasta water to adjust the sauce consistency.

Add lemon juice and top with chopped basil before serving.