Zucchini "Spaghetti" with Fresh Basil and Feta
Ingredients:
- Zucchini - 3 Medium sized
- 1/4 Cup Olive oil, Divided
- 1/2 pint Cherry Tomatoes
- 1/4 cup Feta or Parmesan Cheese
- 1 bunch of Fresh Basil, Chiffonade
- Salt and pepper to taste
- 1/4 teaspoon (or more) Crushed Red Chili Pepper Flakes
Directions:
- Preheat oven at 425 degrees.
- Cut off the ends of the Zucchini. Place 1 Zucchini on the Spiral Vegetable Slicer & turn to make "Spaghetti". Repeat with remaining Zucchini. (The core that's left over can be chopped and added to your Zucchini "Spaghetti".
- Heat some of the oil on medium-high heat (enough oil to coat the bottom of the pan)
- ***In batches*** cook the Zucchini until it becomes soft but no more than 3 minutes stirring 2-3 times. Season as desired. Add 1/2 of the Cherry Tomatoes and cook 1 more minute.
- Transfer into the baking dish and when all of the Zucchini is finished, top with cheese and bake for 5 minutes and the cheese has melted.
- Sprinkle Basil on top to garnish.