Zoodles with Baked Feta

Serves 4

  • 1-pint cherry tomatoes
  • 1 1/2 Tbsps olive oil, divided
  • 3 fresh garlic cloves, chopped
  • 1 tsp dried oregano
  • salt, to taste
  • 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


  1. Preheat your oven to 400 degrees.
  2. In a 13x9-inch baking dish, stir together the cherry tomatoes, 1 Tablespoon of olive oil, garlic, oregano, salt, and pepper.
  3. 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.
  4. Bake, until the cheese is soft and golden on top and tomatoes are roasted and bursting, about 30 minutes.
  5. While the feta is baking, thoroughly wash your zucchini squash and trim off the ends.
  6. Use a spiralizer to create zucchini noodles. If you don't have a spiralizer, you can run a vegetable peeler down the length of the zucchini to create thin ribbons or you can purchase spiralized zucchini.
  7. Remove the baking dish from the oven and add in your chopped fresh basil.
  8. Using a fork, mash the feta and stir it together with the tomatoes to form a sauce.
  9. Add your zoodles to the still very hot baking dish and toss well to combine with the sauce.
  10. Garnish the pasta with extra fresh basil and freshly ground black pepper, if desired.
  11. Serve immediately.

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