Roasted Tomato and Feta Zucchini Noodles


Yields 4 servings

INGREDIENTS:

1 pound cherry tomatoes

6 tablespoons olive oil, divided

8 tablespoons fresh oregano leaves, chopped, divided

1 (7-ounce) block feta, cut lengthwise into 4 pieces

1 teaspoon Aleppo-style pepper

3 cloves garlic, minced

4 zucchini, spiralized

Zest and juice of 2 lemons

Basil leaves, torn, for serving

2 tablespoons grated Parmesan cheese

Salt and freshly ground pepper

METHOD: 

Preheat oven to 400ºF. Place tomatoes on one half of a parchment-lined baking sheet and drizzle with 1 tablespoon oil. Sprinkle with 2 tablespoons oregano, salt, and pepper. Place the feta slices on the other half and drizzle with 1 tablespoon olive oil. Sprinkle with Aleppo-pepper and 2 tablespoons oregano leaves. Roast for 15 minutes until the tomatoes are soft and the feta is golden. 

Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook 30 seconds. Add zucchini noodles and sauté 1 minute. Remove from heat and toss with lemon zest and juice. Toss with tomatoes and their juices and basil leaves. Sprinkle with crumbled feta and Parmesan to serve.

SERVE WITH: 

Roast Chicken (from cookbook)

PREP AHEAD: 

Spiralize the zucchini, 3 days ahead


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