Baked Feta Zoodles

Baked Feta Zoodles

This recipe is a delicious and trendy twist on the viral baked feta pasta. Here’s what you’ll need:

Ingredients:

• 2 pints cherry or grape tomatoes
• 1/3 cup extra virgin olive oil
• 8 ounces feta cheese block
• Salt and freshly ground black pepper
• 3 medium zucchini (about 6 cups of zoodles)
• 1/4 cup pesto (optional)
• Fresh basil leaves, chopped (optional)

Cooking Guide:

1. Preheat your oven to 400°F (200°C).
2. In a large baking dish, toss the cherry tomatoes with 2 tablespoons of olive oil. Season with salt and pepper to taste.
3. Place the block of feta cheese in the center of the baking dish, surrounded by the tomatoes. Drizzle the top of the feta with the remaining olive oil.
4. Bake for 25-30 minutes, or until the tomatoes are blistered and the feta cheese is softened and slightly golden brown.
5. While the feta and tomatoes bake, spiralize your zucchini into zoodles using a spiralizer or julienne peeler. You can also use a knife to cut the zucchini into thin ribbons.
6. Once the feta mixture is done, remove it from the oven. Increase the oven temperature to 425°F (220°C) (optional).
7. Toss the cooked zoodles with the roasted feta and tomatoes. If using, stir in the pesto for added flavor.
8. (Optional) Spread the zoodle mixture evenly in the baking dish and bake for an additional 5-7 minutes, or until the zoodles are slightly tender-crisp.
9. Garnish with fresh chopped basil before serving.

Tips:

• For a richer flavor, use a variety of colored cherry tomatoes.
• If you don’t have pesto, you can drizzle the zoodles with additional olive oil and sprinkle with Italian seasoning or red pepper flakes.
• Want to add protein? Saute some shrimp, chicken, or crumbled sausage and add it to the zoodles before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the zoodles will soften further, so it’s best enjoyed fresh.