This Low Calorie Tomato Feta Zucchini Pasta is just 231 calories, for a really big serving. Now you can make the viral tomato feta pasta in a way that is not just healthy, it will help you lose weight!
Ingredients You’ll Need:
- 12 oz mini tomatoes
- 4 oz block of feta divided
- 2 garlic cloves whole
- ¼ teaspoon pepper
- 1 teaspoon red pepper flakes optional
- ⅛ cup fresh basil chopped
Low Calorie Tomato Feta Zucchini Pasta
Healthy Tomato Feta Zucchini Pasta Meal Prep and Storage
Meal Prep: I love to meal prep this healthy recipe! I make it ahead of time (often for dinner- then store the leftovers as meal prep dinners) and move to either individual meal prep containers, or family sized containers.
Storage: Will hold for 5 days in the fridge or 1 month in the freezer.
Reheating: Reheat in the microwave for 1-2 minutes
Low Calorie Tomato Feta Zucchini Pasta
Low Calorie Tomato Feta Zucchini Pasta
Equipment
- 9×9 baking dish
- Spiralizer (or just a knife, see below)
Ingredients
Tomato Feta Sauce:
- 12 oz mini tomatoes
- 4 oz block of feta divided
- 2 garlic cloves whole
- ¼ teaspoon pepper
- 1 teaspoon red pepper flakes optional
- ⅛ cup fresh basil chopped
Zucchini Noodle Ingredients:
- 4 medium zucchinis
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and lay out a 9×9 casserole dish.
- Add 1/2 of the feta (just cut it in half) to the baking sheet, arrange the tomatoes around the feta, add in the garlic cloves, sprinkle with pepper and red pepper flakes.
- Add to the oven and bake for 45 minutes while you work on the zucchini noodles. (I recommend setting a 30 minute timer now)
- Wash and trim the ends off of the zucchinis, and use a spiralizer to turn your zucchinis into noodle shaped strips.
- Alternatively, you can thinly slice the zucchinis lengthwise, then slice the thin strips into spaghetti like strips.
- Add the zucchini (make sure it's well spread out) to the parchment paper lined baking sheet and sprinkle with salt and pepper.
- When the tomatoes have 15 minutes left, add the zucchini to the oven.
- Bake for 15 minutes, until the zucchini noodles are al dente, and the tomatoes are tender and mostly popped open.
- Remove both the zucchini noodles and the tomatoes from the oven.
- Remove and discard garlic cloves, and mix the tomatoes and cooked feta together, then add in the zucchini noodles and 1/2 of the basil to the tomatoes.
- Toss well so the zucchini pasta is covered in sauce and basil.
- Add to plates, crumble the remaining feta over the tops, along with the remaining basil.
- Serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Tomato Feta Pasta with Zoodles
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