Recipe

Zucchini ‘spaghetti’ with tomato and fetta

Oodles of zoodles.

Nov 22, 2021 2:52am
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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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.
Looking for more zucchini recipes?

Ingredients

Zucchini ‘spaghetti’ with tomato and fetta
  • 500 gram cherry truss tomatoes
  • 1/4 cup (60ml) Bertolli 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.

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