This is from Australian Women’s Weekly, and I love Zoodles and we’re both big fans of feta cheese, so we had to try it. Spaghetti-like strands are created from zucchini in place of actual pasta, which also makes this dish a great gluten-free option. This is the first time I’ve seen a recipe where the Zoodles are not cooked first, but as you are tossing them with other ingredients that have just been cooked, it doesn’t take long for the Zoodles to warm through. You can serve this as a side dish, and I think it would stand alone nicely as a vegetarian main as well.
• 500 g (1.1 lb) cherry truss tomatoes
• 1/4 cup (60ml) olive oil
• 1/4 cup fresh oregano leaves
• 200 g (7 oz) piece feta, sliced into 4 lengthways
• 1/4 tsp dried chilli flakes
• 5 small zucchini (450g) (1 lb)
• 3 cloves garlic, sliced thinly
• 2 tsp finely grated lemon rind
• 1/4 cup (60ml) lemon juice
• 2 tbsp olive oil, extra
• 2 tbsp finely chopped fresh oregano, extra
• 1 cup small fresh basil leaves
• 2 tbsp coarsely grated parmesan
1. Preheat oven to 200°C / 390°F. Line two oven trays with baking paper.
2. Place tomatoes on one tray; drizzle with 1 tablespoon of the oil. Sprinkle with 2 tablespoons of the oregano leaves; season. Bake for 20 minutes or until golden and blistered.
3. Meanwhile, place feta slices on second tray; drizzle with 1 tablespoon of the oil. Sprinkle with chilli and 2 teaspoons of the oregano. Bake for 12 minutes or until golden.
4. Using a julienne peeler or spiraliser, cut zucchini into ‘spaghetti’; place in a large bowl.
5. Heat remaining oil in a small frying pan over medium heat; cook garlic for 2 minutes or until lightly golden. Stir in rind, juice, extra oil and extra chopped oregano.
6. Add garlic mixture and roasted tomatoes (and any juices) to zucchini with basil and remaining oregano leaves; toss to combine. Season to taste. Serve ‘spaghetti’ topped with crumbled feta and parmesan.