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For a change from traditional pasta, treat yourself with these Zucchini Tagliatelle! Tender and melt-in-your-mouth, they're tossed with creamy grilled feta, roasted cherry tomatoes and herbs: a pure delight! Simple, easy and fast: what more could you ask for?
Table des matières
💙 Why you'll love them
- They're extremely easy to make: just put everything in an ovenproof dish, leave to cook and it's ready! You have nothing more to do.
- They require very few ingredients, all very basic, and are therefore quite economical.
- You can prepare them in advance (2-3 days), so they're ideal for batch cooking.
- They are gluten-free and vegetarian.
🍅 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Zucchini: in season from May to October, so make the most of it!
- Spinach: I recommend baby spinach, which is smaller, more delicate and tender than leaf spinach.
- Cherry tomatoes: in season from June to October.
- Feta cheese: this salty Greek cheese is ideal for this recipe.
- Provençal herbs add even more sunshine to this pretty dish.
- A shallot to enhance the flavour of the recipe.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Hot cayenne pepper, to spice up the noodles.
👩🏻🍳 The chef's advice
Fry your zucchini well, allowing the water to evaporate so they don't get soggy.
✅ Vegan and dairy-free version
To make this recipe vegan and dairy-free, use vegan feta cheese - it exists!
💡 Frequently Asked Questions
As they keep for 2 to 3 days in a tupperware in the fridge, yes you can!
Yes, of course!
I recommend a white wine, such as a Sauvignon Blanc, an unoaked Chardonnay, a Vermentino or a Pinot Grigio.
❄️Storage
Once cold, place in an airtight container. This means you can keep them in the fridge for 2 to 3 days.
😋 Other summer gems
- Baked stuffed tomatoes
- Savory summer mini cheesecakes
- Summer veggie eggs cocotte (French baked eggs)
If you make these zucchini noodles, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Zucchini noodles with cherry tomatoes & feta cheese
Ingredients
- 4 ¾ cups zucchini
- 3 ½ cups spinach
- 2 cups cherry tomatoes
- 1 ⅓ cups feta cheese
- 2 tablespoons herbes de Provence
- 1 shallot
- 2 garlic cloves
- 3 tablespoons olive oil
- 1 pinch Cayenne pepper
- 10 fresh basil leaves
- black pepper to taste
Instructions
- Preheat your oven to 390°F/200°C on natural convection/static heat high and low.
- Finely chop the shallot and garlic. Place the spinach, feta, cherry tomatoes, garlic, shallot, herbes de Provence and Cayenne pepper on top. Drizzle with olive oil and bake for 30 minutes.
- Meanwhile, using a vegetable peeler, slice the zucchini into thin strips, then fry for 15 minutes over high heat with a tablespoon of olive oil. Stir often to prevent sticking.
- After removing the feta from the oven, mash the cherry tomatoes and feta with a fork and add the zucchini tagliatelle. Sprinkle with fresh basil, pepper and enjoy (as the feta is already quite salty, I prefer not to add salt, but you can if you wish)!
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