Ingredients:

  • 7 oz (200g) Greek Feta cheese
  • 2 cups (300g) cherry tomatoes
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (12g) garlic, peeled and smashed
  • ½ tsp (2g) dried oregano
  • ¼ tsp (1g) red pepper flakes
  • 3 medium (600g) zucchinis, spiralized
  • 1 cup (30g) fresh basil leaves, torn
  • Salt and black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the block of feta in the center of the baking dish.
  3. Scatter the cherry tomatoes and smashed garlic cloves around the cheese.
  4. Drizzle the olive oil evenly over everything and sprinkle with oregano and red pepper flakes.
  5. Bake for 30 minutes, or until the tomatoes have burst and the feta edges are starting to turn a golden brown.
  6. While the feta is baking, spiralize your zucchinis into noodles.
  7. Lay the zoodles on paper towels and sprinkle with a pinch of salt. Let them sit for 10 minutes, then pat them dry.
  8. Remove the dish from the oven.
  9. Using a fork or spoon, mash the softened feta and roasted tomatoes together until they form a velvety, uniform sauce.
  10. Immediately fold in the raw, dried zoodles and fresh basil.
  11. Toss gently for 1-2 minutes; the residual heat from the dish will perfectly soften the zoodles without making them mushy.