Baked Feta Zoodles Recipes

BAKED FETA ZOODLES

Steps:

• Preheat your oven to 400 degrees
• Place the tomatoes in a large oven-safe baking dish. Drizzle 1/3 cup olive oil over tomatoes, and season with salt and pepper. Toss until well combined.
• Place the feta block in the center, moving the tomatoes out of the center, surrounding the feta block. Drizzle the top of the feta with 2 tbsp olive oil and season with salt and pepper.
• Bake for 35 minutes, or until the cherry tomatoes burst, and the feta cheese is soft.
• When the tomatoes and feta have about 10 mins left of bake time, quickly sauté 6 cups of zucchini noodles, for 2-3 mins (you want them to be crisp and not too soft) in a non stick pan with a little cooking spray. Then set to aside in a strainer. (This will help remove excess liquids from the zucchini).
• When the 35 mins are up, carefully remove the feta and tomatoes from the oven and use a spoon or spatula to combine the melted feta and tomatoes. (Be sure to crush any tomatoes that don't break apart when stirring)
• Next, add in pesto and stir until well combined.
• Lastly, toss in the zoodles and stir one more time. Finish with fresh basil, grated parmesan, and season with salt and pepper.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

KETO BAKED FETA ZOODLES

Steps:

• Preheat the oven to 400 degrees.
• To a large casserole dish, add tomatoes, onion, and garlic. Drizzle with half of the olive oil and toss.
• Add the feta cheese block in the middle. Drizzle with remaining olive oil, and season the dish with Italian seasoning, red pepper flakes, salt, & pepper.
• Bake in the oven for about 25-30 minutes until tomatoes are nicely roasted and the cheese is melted.
• While it's baking, make zoodles using zucchini and a veggie spiralizer. Sauté in a pan on medium heat with olive oil for around a minute or a little less in a couple of batches until barely cooked and "al dente".
• Remove the casserole dish from the oven, and stir until the sauce is combined and creamy. Chop the basil and stir it in the sauce. Stir in zucchini noodles and enjoy!

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
• Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
• Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
• Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.