Recipe

Zucchini spaghetti with baked fetta and chickpea croutons

It's like the viral pasta recipe you've heard so much about but low-carb.

  • 55 mins cooking
  • Serves 4
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Like a low carb version of the viral Tik Tok pasta, this tasty dish contains baked feta, tomatoes and zucchini noodles for a quick and easy meal.
Looking for more low-carb dinners?

Ingredients

  • 500 grams cherry truss tomatoes
  • ⅓ cup (80ml) extra virgin olive oil
  • ¼ cup fresh oregano leaves
  • 200 gram piece fetta
  • ¼ teaspoon dried chilli flakes (optional)
  • 5 small zucchini (450g)
  • 3 cloves garlic, sliced thinly
  • 2 teaspoons finely grated lemon rind
  • ¼ cup (60ml) lemon juice
  • 2 tablespoons finely grated parmesan-style cheese
Chickpea croûtons
  • 400 grams can chickpeas (garbanzo beans), drained, rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • ¼ cup (40g) smoked almonds, chopped coarsely

Method

  • 1
    Preheat oven to 200°C. Line two oven trays with baking paper.
  • 2
    Place tomatoes on one tray; drizzle with 1 tablespoon of the olive oil and sprinkle with 2 tablespoons of the oregano leaves. Season. Roast for 20 minutes or until skins start to split.
  • 3
    Meanwhile, place fetta on second tray; drizzle with 1 tablespoon of the oil, then sprinkle with chilli and 2 teaspoons of the oregano. Bake for 15 minutes or until fetta is golden on top.
  • 4
    Make chickpea croûtons.Combine ingredients in a medium bowl. Cook chickpea mixture in a large heavy-based frying pan over high heat, stirring, for 14 minutes or until crisp. Cool.
  • 5
    Using a spiraliser or julienne peeler (see tips), cut zucchini into long noodles; place in a large bowl.
  • 6
    Heat 1 tablespoon of the oil in a small frying pan
    over medium heat; cook garlic for 2 minutes or until lightly golden. Stir in rind, juice, remaining oil and the parmesan.
  • 7
    Add garlic mixture, roasted tomatoes with any cooking juices and remaining oregano leaves to zucchini; toss to combine. Season to taste. Serve zucchini mixture topped with fetta and chickpea croûtons.

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