Zucchini spaghetti with pesto, roasted tomatoes and feta cheese
Ingredients
- 2 zucchini
- 80 g Feta cheese
- 350 g cherry tomatoes
- 2 big slices of country bread cut into 1.5 cm wide cubes
- 3 garlic cloves
- olive oil
- 1 tablespoon pesto
- pine nuts
- salt and black pepper
Instructions
- On a baking sheet lined with parchment paper, arrange the cherry tomatoes and garlic cloves. Drizzle with olive oil. Add salt and pepper and mix gently.Place in the oven and roast for 40 minutes at 180°C (it is not necessary to preheat your oven).
- On a second baking sheet lined with parchment paper, arrange the bread cubes. Drizzle with olive oil and bake for 10 minutes, turning the croutons halfway through.
- Using a julienne peeler, make spaghetti with the zucchini by laying it flat on a cutting board. Cut the spaghetti on one side until you reach the core (without cutting the seeded part), turn the zucchini over and repeat the process on the other side, then on the other two short sides. You can also simply use a spiralizer.
- In a bowl, combine the zucchini spaghetti and pesto and mix gently.
- Arrange spaghetti on 2 plates, top with roasted tomatoes, croutons and pieces of feta cheese. The cheese will melt slightly and be deliciously creamy. Add the toasted pine nuts.Add salt and pepper to taste and enjoy.