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Preheat oven to 425°F (220°C).
Arrange the zucchini, onion, and garlic on a large baking sheet.
Drizzle with olive oil and sprinkle with oregano, salt, and black pepper. Toss to coat evenly.
Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Transfer the roasted vegetables to a blender.
Add 2 cups of the broth and blend until smooth.
Pour the puréed mixture into a large pot and stir in the remaining broth.
Add the feta cheese, fresh dill, lemon juice, and Greek yogurt, if using. Stir over low heat until the feta softens and the soup is heated through. Avoid boiling.
Taste and adjust seasoning as needed.
Serve warm, garnished with extra feta and fresh dill.