Spaghetti-like strands are created from zucchini in this recipe instead of any actual pasta, which also makes this dish a great gluten-free option.
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Ingredients
Method
1.Preheat oven to 200°C. Line two oven trays with baking paper.
2.Place tomatoes on one tray; drizzle with 1 tablespoon of the oil. Sprinkle with 2 tablespoons of the oregano leaves; season. Bake for 20 minutes or until golden and blistered.
3.Meanwhile, place fetta slices on second tray; drizzle with 1 tablespoon of the oil. Sprinkle with chilli and 2 teaspoons of the oregano. Bake for 12 minutes or until golden.
4.Using a julienne peeler or spiraliser, cut zucchini into ‘spaghetti’; place in a large bowl.
5.Heat remaining oil in a small frying pan over medium heat; cook garlic for 2 minutes or until lightly golden. Stir in rind, juice, extra oil and extra chopped oregano.
6.Add garlic mixture and roasted tomatoes (and any juices) to zucchini with basil and remaining oregano leaves; toss to combine. Season to taste. Serve ‘spaghetti’ topped with crumbled fetta and parmesan.
To create the long pasta-like strands, you will need a few special tools: a julienne peeler, this looks like a wide bladed vegetable peeler with a serrated rather than straight blade. You could also use a spiraliser, a hand cranked machine designed to cut vegetables into noodles or ribbons. Both items are available from kitchenware shops.
Note
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