Baked Feta Zoodles by @cleanfoodcrush

45 min

4 servings

🍅

470 ml

Cherry tomatoes

🫒

22 ml

Olive oil

🧄

9 g

Garlic cloves

🌿

1 g

Dried oregano

🧂

3 g

Sea salt

⚫

0.5 g

Black pepper

🧀

230 g

Feta cheese

🥒

650 g

Zucchini

🌿

15 g

Basil leaves

🧂

Salt

  1. Preheat

    Preheat the oven to 400°F (200°C).

  2. Step
    • zucchini

    Spiralize the 2 large zucchini into zucchini noodles.

  3. Place
    • zucchini
    • sea salt

    Place the zucchini noodles in a colander and lightly sprinkle them with about 1/4 teaspoon sea salt.

  4. Drain
    • zucchini

    Let the salted zucchini noodles drain for 15 minutes to draw out excess moisture.

  5. Step
    • zucchini

    Gently blot the drained zucchini noodles dry with paper towels.

  6. Chop
    • fresh garlic
    • fresh basil leaves

    Chop 3 fresh garlic cloves and chop the fresh basil leaves.

  7. Add
    • cherry tomatoes
    • fresh garlic
    • dried oregano

    Add the cherry tomatoes, chopped garlic, dried oregano, remaining sea salt, and black pepper to the baking dish.

  8. Drizzle
    • olive oil
    • cherry tomatoes

    Drizzle 1 tablespoon olive oil over the tomatoes and toss to coat.

  9. Place
    • feta cheese
    • Cherry tomatoes

    Place the 8-ounce block of feta cheese in the center of the tomato mixture.

  10. Drizzle
    • olive oil
    • feta cheese

    Drizzle the remaining 1/2 tablespoon olive oil over the feta cheese.

  11. Bake
    • cherry tomatoes
    • feta cheese

    Bake for 25 to 30 minutes, until the tomatoes burst and the feta is soft and lightly golden.

  12. Add
    • zucchini
    • cherry tomatoes
    • feta cheese

    Add the dried zucchini noodles to the hot baking dish and gently toss them with the baked tomatoes and feta.

  13. Stir
    • fresh basil leaves

    Stir in the chopped fresh basil and serve immediately.

Baked Feta Zoodles by @cleanfoodcrush

45 min

4 servings

🍅

470 ml

Cherry tomatoes

🫒

22 ml

Olive oil

🧄

9 g

Garlic cloves

🌿

1 g

Dried oregano

🧂

3 g

Sea salt

⚫

0.5 g

Black pepper

🧀

230 g

Feta cheese

🥒

650 g

Zucchini

🌿

15 g

Basil leaves

🧂

Salt

Preparation Steps

  1. Step 1/13

    Preheat the oven to 400°F (200°C).

  2. Step 2/13

    Spiralize the 2 large zucchini into zucchini noodles.

    🥒zucchini
    🌀spiralizer
    🪵cutting board

  3. Step 3/13

    Place the zucchini noodles in a colander and lightly sprinkle them with about 1/4 teaspoon sea salt.

    🥒zucchini
    🧂sea salt
    🧺colander
    🥄measuring spoons

  4. Step 4/13

    Let the salted zucchini noodles drain for 15 minutes to draw out excess moisture.

    🥒zucchini
    🧺colander

  5. Step 5/13

    Gently blot the drained zucchini noodles dry with paper towels.

    🥒zucchini
    🧻paper towels
    🧺colander

  6. Step 6/13

    Chop 3 fresh garlic cloves and chop the fresh basil leaves.

    🧄fresh garlic
    🌿fresh basil leaves
    🔪knife
    🪵cutting board

  7. Step 7/13

    Add the cherry tomatoes, chopped garlic, dried oregano, remaining sea salt, and black pepper to the baking dish.

    🍅cherry tomatoes
    🧄fresh garlic
    🌿dried oregano
    🧂sea salt
    ⚫black pepper
    🍳baking dish
    🥄measuring spoons

  8. Step 8/13

    Drizzle 1 tablespoon olive oil over the tomatoes and toss to coat.

    🫒olive oil
    🍅cherry tomatoes
    🍳baking dish
    🥄measuring spoons
    🥄spoon

  9. Step 9/13

    Place the 8-ounce block of feta cheese in the center of the tomato mixture.

    🧀feta cheese
    🍳baking dish

  10. Step 10/13

    Drizzle the remaining 1/2 tablespoon olive oil over the feta cheese.

    🫒olive oil
    🧀feta cheese
    🍳baking dish
    🥄measuring spoons

  11. Step 11/13

    Bake for 25 to 30 minutes, until the tomatoes burst and the feta is soft and lightly golden.

    🍅cherry tomatoes
    🧀feta cheese
    🍳baking dish

  12. Step 12/13

    Add the dried zucchini noodles to the hot baking dish and gently toss them with the baked tomatoes and feta.

    🥒zucchini
    🍅cherry tomatoes
    🧀feta cheese
    🍳baking dish
    🥄spoon

  13. Step 13/13

    Stir in the chopped fresh basil and serve immediately.

    🌿fresh basil leaves
    🍳baking dish
    🥄spoon

Composition

Ingredients

Types

Vegetables, Fats and Oils, Herbs and Spices, Dairy

Ingredients

Cherry tomatoes, Olive oil, Garlic cloves, Dried oregano, Sea salt, Black pepper, Feta cheese, Zucchini, Basil leaves, Salt

Notes

Olive oil (divided), Garlic cloves (fresh, chopped), Sea salt (to taste), Black pepper (freshly ground, to taste), Feta cheese (block), Zucchini (large, spiralized into zoodles), Basil leaves (fresh, picked and chopped, a large handful), Salt (for salting the zoodles to draw out moisture)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-carbohydrate, Ketogenic

Calories

265 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 13g, Fiber: 4g, Sugars: 8g, Fat: 18g, Saturated Fat: 8g

Nutritional Information

Minerals

Calcium: 260mg, Sodium: 670mg, Potassium: 440mg, Iron: 1.5mg

Vitamins

Vitamin A: 120mcg, Vitamin C: 35mg, Vitamin K: 30mcg, Folate: 45mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

spiralizer, colander, paper towels, knife, cutting board, baking dish, measuring spoons, spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Weeknight Dinner, Lunch, Meatless Monday, Summer

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Creamy, Tender, Juicy, Silky

Flavors

Tangy, Salty, Savory, Herby, Garlicky, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave leftovers out longer than 2 hours,Keep covered and away from direct heat), fridge : 3 days (Store in an airtight container,Cool leftovers before refrigerating,Reheat gently to avoid overcooking the zucchini noodles), freezer : 1 month (Freezing is not recommended because zucchini releases water when thawed,Freeze only if necessary in an airtight freezer-safe container)