Keto One Pot Baked Feta Zucchini Noodles
A vibrant Mediterranean-inspired one-pot meal featuring creamy baked feta cheese, burst cherry tomatoes, tender broccoli, and fresh zucchini noodles. The feta melts into a rich, tangy sauce that coats the spiralized zucchini perfectly. This healthy, low-carb alternative to traditional pasta is ideal for weeknight dinners or light summer meals. The combination of roasted vegetables and creamy cheese creates a satisfying dish that's both nutritious and indulgent.
Ingredients
- 8 ounce Taamti Feta Cheese, block
- 4 cups cherry tomatoes
- 12 ounces broccoli, chopped
- ⅓ cup Tuscanini Extra-Virgin Olive Oil
- 1 tablespoon Tuscanini Extra-Virgin Olive Oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic, minced
- 3 zucchini, spiraled
- Parmesan(optional)
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit
- 2
Add tomatoes and broccoli to a 9x13 casserole dish
- 3
Add olive oil, two minced garlic cloves, black pepper, and salt and toss to combine
- 4
Make a space in the center and place feta block in the pan
- 5
Drizzle feta with one tablespoon olive oil and sprinkle with black pepper
- 6
Bake for 30 minutes until tomatoes start to burst
- 7
Remove from oven and immediately stir in remaining minced garlic
- 8
Use the back of a large spoon to press the cheese into the olive oil and stir until cheese is well dispersed
- 9
Add spiraled zucchini and toss to combine
- 10
Serve warm topped with Parmesan cheese if desired
Tips
Be careful when eating the burst tomatoes immediately - their centers can be very hot and may burn your tongue.
Make sure to create a proper well in the center of the vegetables for the feta to ensure even melting and distribution.
Add the zucchini noodles at the very end to prevent them from becoming mushy and watery.
Good to Know
Refrigerate leftovers for up to 3 days. The zucchini may release moisture, so drain before reheating.
Prepare vegetable and feta mixture up to 1 day ahead. Add zucchini noodles just before serving.
Serve immediately while warm for best texture. Provide extra Parmesan and black pepper on the side.
Common Mistakes
Don't add zucchini noodles during baking to avoid watery, mushy texture.
Press feta thoroughly into the oil mixture to prevent lumpy sauce distribution.
Substitutions
pre-cook squash
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain thoroughly first. Frozen broccoli may release extra moisture during baking, so pat dry before using.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The zucchini will release moisture over time, so drain any liquid before reheating.
Can I make this without a spiralizer for the zucchini?
Yes, use a vegetable peeler to create ribbon-like strips, or slice the zucchini into thin half-moons as an alternative.