Creamy Feta Zoodles Recipe
This zucchini pasta is the perfect midweek meal.
Summer means zucchini season, so bring on the zoodles! This recipe is quick to prepare and ticks all the boxes – vegetarian, paleo, gluten free. The perfect healthy mid-week meal.
Prep
15 Mins
Cook
15 Mins
Ready In
30 Mins
Serves
2
What you need
- 3 free range eggs, lightly beaten
- 2 Tbsp cream
- 100g Mainland Creamy Feta, crumbled
- 1 Tbsp olive oil
- 12 cherry tomatoes
- 2 Tbsp butter
- 600g zucchini, spiralized or cut into long thin strips
To serve
- Lemon juice
- Black pepper
Here's how it's done
- Whisk together the eggs, cream and 50g of the feta in a bowl. Season with salt and pepper.
- Heat the olive oil in a frying pan to medium-hot and cook the cherry tomatoes for about 5 minutes until browning and starting to burst. Set aside.
- Heat the butter in the frying pan and add the zucchini and toss, cooking for 5 minutes until soft.
- Remove the pan from the heat and cool a little, then add the egg mixture and toss well. (The eggs will start cooking slightly in the warm pan). Then place back on a very low heat and cook stirring constantly until thickened. You want a creamy result, not scrambled eggs, so it’s best to start in a cooler pan and warm more, if needed.
- Serve topped with the cherry tomatoes and the remaining feta. Finish with a squeeze of lemon juice and ground black pepper.
Serving suggestions
If you don’t have a spiralizer tool, you can cut fine long shreds using a mandoline. Or just slice the zucchini finely with a sharp knife, or grate coarsely.
Mushrooms fried in butter are a delicious addition to this dish. Alternatively, if you want to add pasta, just add 200g cooked spaghetti to the zucchini with the eggs, and ladle in a spoon of the pasta cooking water.
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