Zoodles with Basil, Feta and Tomatoes

Zoodles with Basil, Feta and Tomatoes

Transforming vegetables into noodles can transform what they taste like. To make sure the zoodles are not soggy, don’t skip the step to release water from the zucchini. Add a simple piece of baked cod or salmon on top for a balanced meal.

Serves 4

Heat the oven to 385°F. Cook 1 pint grape tomatoes on a lined sheet pan for 25 minutes. While the tomatoes are cooking, spiralize 4 zucchini into zoodles using a spiralizer. Place zoodles in a colander with a bowl underneath and season with ½ tsp salt. Allow zoodles to sit for 10 minutes while some of their moisture is released. After 10 minutes, squeeze the zoodles gently to release extra moisture. In a large skillet over medium heat, heat 1 Tb olive oil. Add zoodles, ¼ cup chopped basil, ¼ tsp dried thyme and ½ tsp freshly ground black pepper. Cover the skillet and allow to cook for 5 minutes until the zoodles are soft. Stir 3 oz sheep’s milk feta cubes into the hot zoodles. As the feta melts, stir in the tomatoes.