Baked Feta Zoodles đźŤ…đźŚ±
You’ve probably seen the “Instagram Famous” or rather INFAMOUS đź¤Ł Baked Feta recipes on here… as I was watching someone’s random video of this method for the hundredth time (there’s something very satisfying about short cooking videos playing on a loopđź¤)…
It suddenly struck me to throw in zucchini noodles to create a meal or side dish! So here we are, and let me tell ya –
It’s SIMPLE and DELICIOUS. This recipe ABSOLUTELY belongs on our CFC website to make for many years to come, long after the hype disappears.
Feta is Greeceâ€™s most famous cheese (and my favorite!) Many say itâ€™s also the healthiest.
Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cowâ€™s milk, which makes it a good option.
Are Super-Soggy-Wet Zoodles always messing up your meals?
Here’s how to prevent that from happening.
Place your zoodles in a colander.
Lightly sprinkle salt on your “zoodles” then set aside for 15 minutes.
Blot your zucchini noodles of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
- 1-pint cherry tomatoes
- 1 1/2 Tbsps olive oil, divided
- 3 fresh garlic cloves, chopped
- 1 tsp dried oregano
- sea salt and freshly ground black pepper, to taste
- 1 (8-oz.) block feta cheese
- 2 large zucchini, spiralized into zoodles
- a large handful of fresh basil leaves picked and chopped
Preheat your oven to 400 degrees f.
In a 13×9-inch baking dish, stir together the cherry tomatoes, 1 Tablespoon of olive oil, garlic, oregano, sea salt, and pepper.
Make some space in the center and add in your feta cheese. Drizzle the remaining 1/2 Tablespoon of olive oil on top of the feta.
Bake, until the cheese is soft and golden on top and tomatoes are roasted and bursting, about 30 minutes.
While the feta is baking, thoroughly wash your zucchini squash and trim off the ends.
Using a spiralizer, create zucchini noodles; aka zoodles. If you don’t have a spiralizer, you can simply run a vegetable peeler down the length of the zucchini to create thin ribbons.
Remove the baking dish from the oven.
Using a fork, mash the feta and stir it together with the tomatoes to form a sauce as shown in the video.
Add in your chopped fresh basil.
Add your zoodles immediately to the still very hot baking dish, and toss well to combine with the sauce. Your hot tomato/feta sauce should warm your zucchini noodles nicely.
Garnish the pasta with extra fresh basil and freshly ground black pepper, if desired.
Serve immediately and enjoy!