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Zucchini Noodles with Cherry Tomatoes and Feta Recipe

Light, vibrant zucchini noodles tossed with juicy cherry tomatoes and creamy vegan feta. It’s quick, healthy, and feels way fancier than it is.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis spiralized
  • 1 cup cherry tomatoes halved
  • ½ cup vegan feta store-bought or homemade
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • Salt to taste
  • Cracked black pepper to taste
  • Juice of ½ lemon
  • 2 tbsp fresh basil chopped (optional)

Method
 

  1. Spiralize the zucchinis and set them aside like the star they are.
  2. Heat olive oil in a skillet over medium heat.
  3. Sauté garlic for 30 seconds—just until fragrant, not burnt like your last toast.
  4. Toss in cherry tomatoes and cook for 2 minutes, until they start to soften.
  5. Add zucchini noodles and cook for 2–3 minutes, stirring gently.
  6. Sprinkle in oregano, salt, and pepper.
  7. Remove from heat and stir in lemon juice.
  8. Plate the noodles, top with vegan feta and fresh basil.
  9. Serve immediately while it's warm, but cool enough to Instagram.

Notes

Nutritional Values (Per Serving)

  • Calories: 210
  • Total Fat: 14g
  • Saturated Fat: 3g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Protein: 6g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 40%
  • Vitamin A: 20%
  • Calcium: 15%
  • Iron: 10%
  • Magnesium: 12%

Additional Notes & Tips

  • Don’t overcook the zoodles or they’ll weep like your mascara during rom-coms.
  • Add a dash of red pepper flakes for a flirty kick.
  • Swap basil for parsley if you're feeling unpredictable.
  • Leftovers? Chill and eat like a pasta salad tomorrow.
  • Want it creamier? Drizzle with a bit of tahini or cashew dressing.