Roasted Tomato and Feta Zucchini Noodles

Yields 4 servings


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


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.


Roast Chicken (from cookbook)


Spiralize the zucchini, 3 days ahead