Preheat your oven to 400°F (200°C).

In a large baking dish, combine sliced zucchini, diced white onion, fresh thyme, and oregano. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.

Slice two heads of garlic in half and place them cut side down among the vegetables. Nestle the block of feta in the center and drizzle with remaining olive oil.

Roast in the oven for 30 to 35 minutes until the zucchini softens and the feta is golden.

Remove from the oven and let cool slightly. Squeeze the roasted garlic from its skins and transfer the mixture into a blender.

Add chicken bone broth and blend until smooth. Adjust thickness with more or less broth.

Reheat on the stove if desired, or serve chilled. Garnish with crumbled feta, fresh dill, and a drizzle of olive oil.