Zucchini Noodles with Baked Feta and Tomatoes
Image: My Intuitive Health
Zucchini Noodles with Baked Feta and Tomatoes
Servings
3
Ingredients
- 1 pint of cherry tomatoes
- 4 oz block of feta (or crumbled)
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Pinch of salt and pepper
Zucchini Noodles
- 1 package of zucchini "spirals" from produce section (or freezer) *you can also use whole zucchini and make ribbon "noodles" with a vegetable peeler
- Salt and pepper to taste
Instructions
Preheat the oven to 400 degrees. In a pie plate, add the tomatoes and season with oil, oregano, salt and pepper. Create a cavity in the middle and place the feta (a block would be ideal but I just used crumbled and it was still delicious). Bake for 30 minutes on the middle rack until tomatoes have begun to burst.
Remove from the oven and break up the tomatoes with a spoon or spatula while mixing with the feta.
Meanwhile, cook the zucchini spirals in a pan over medium heat. Put a lid on the pan so that the zucchini spirals can soften. Give the zucchini a few stirs (about 5-10 minutes). The goal is to get them slightly softened, not brown. If there is liquid, remove the lid and cook until the liquid evaporates. Add the cooked tomato/feta mix and stir to combine.
Taste for seasoning. Enjoy!
