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That viral roasted feta tomato dish is the basis for this low carb zoodle spaghetti alternative. With the squash added in at the end, it doesn’t get mushy but retains some of its bite.
8-ounce block Taamti Feta Cheese
4 cups cherry tomatoes
12 ounces chopped broccoli
1/3 cup plus 1 tablespoon Tuscanini Extra-Virgin Olive Oil, divided
1/4 teaspoon salt
1/2 teaspoon pepper
4 cloves minced garlic or 4 cubes Gefen Frozen Garlic, divided
3 zucchini, spiraled
Parmesan, for serving (optional)
Preheat oven to 400 degrees Fahrenheit. Add tomatoes and broccoli to a 9×13 casserole. Add olive oil, two minced garlic cloves, black pepper, and salt. Toss to combine. Make a space in the center and place your eight-ounce block of feta in the pan. Drizzle the top with one tablespoon olive oil and another sprinkle of black pepper. Bake at 400 for 30 minutes until tomatoes start to burst.
After 30 minutes, the tomatoes should burst and start to release their juice. Remove from the oven and immediately stir in remaining minced garlic and toss to combine. Use the back of a large spoon to press the cheese into the olive oil and stir until cheese is well dispersed in the dish.
Add in spiraled squash. Serve warm, topped with Parmesan cheese if desired. Be mindful of those tomatoes (the juicy centers can be very hot if you eat them right away).
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