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
