Zucchini ‘spaghetti’ with tomato and fetta

Name: Zucchini ‘spaghetti’ with tomato and fetta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 500 gram cherry truss tomatoes; 1/4 cup (60ml) olive oil; 1/4 cup fresh oregano leaves; 200 gram piece fetta, sliced into 4 lengthways; 1/4 teaspoon dried chilli flakes; 5 small zucchini (450g); 3 clove garlic, sliced thinly; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil, extra; 2 tablespoon finely chopped fresh oregano, extra; 1 cup small fresh basil leaves; 2 tablespoon coarsely grated parmesan

Spaghetti-like strands are created from zucchini in this recipe instead of any actual pasta, which also makes this dish a great gluten-free option.

Oct 14, 2015 2:52am

20 mins preparation
35 mins cooking
Serves 4

Ingredients

Zucchini ‘spaghetti’ with tomato and fetta

500 gram cherry truss tomatoes
1/4 cup (60ml) olive oil
1/4 cup fresh oregano leaves
200 gram piece fetta, sliced into 4 lengthways
1/4 teaspoon dried chilli flakes
5 small zucchini (450g)
3 clove garlic, sliced thinly
2 teaspoon finely grated lemon rind
1/4 cup (60ml) lemon juice
2 tablespoon olive oil, extra
2 tablespoon finely chopped fresh oregano, extra
1 cup small fresh basil leaves
2 tablespoon coarsely grated parmesan

Method

Zucchini ‘spaghetti’ with tomato and fetta

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 oil. Sprinkle with 2 tablespoons of the oregano leaves; season. Bake for 20 minutes or until golden and blistered.
3
Meanwhile, place fetta slices on second tray; drizzle with 1 tablespoon of the oil. Sprinkle with chilli and 2 teaspoons of the oregano. Bake for 12 minutes or until golden.
4
Using a julienne peeler or spiraliser, cut zucchini into 'spaghetti'; place in a large bowl.
5
Heat remaining oil in a small frying pan over medium heat; cook garlic for 2 minutes or until lightly golden. Stir in rind, juice, extra oil and extra chopped oregano.
6
Add garlic mixture and roasted tomatoes (and any juices) to zucchini with basil and remaining oregano leaves; toss to combine. Season to taste. Serve 'spaghetti' topped with crumbled fetta and parmesan.

Notes

To create the long pasta-like strands, you will need a few special tools: a julienne peeler, this looks like a wide bladed vegetable peeler with a serrated rather than straight blade. You could also use a spiraliser, a hand cranked machine designed to cut vegetables into noodles or ribbons. Both items are available from kitchenware shops.