Zucchini Pasta with Slow Roasted Tomato and Feta

By author photo Jenny Craig Team


Serves: 1

Preparation Time: 30 Minutes

Vegetarian: Yes


  • 1 cup cherry tomatoes, halved
  • Spray of olive oil
  • ½ large zucchini, both ends cut flat for your spiraliser
  • 1 cup fresh baby spinach leaves
  • 40g reduced fat feta cheese
  • Freshly cracked black pepper


  1. Preheat the oven to 180°C. Lightly spray the cut tomatoes with olive oil and place on an oven-proof tray, cut side up. Bake for 25-30 minutes.
  2. Use a spiraliser to cut your zucchini noodles. Just prior to removing the tomatoes from the oven, place the zucchini noodles into a bowl of boiling water and leave to sit for 20 seconds, then drain.
  3. Pile the spinach leaves into a bowl, top with the zoodles, then the tomatoes and finally the feta. Add freshly cracked black pepper and enjoy.

Dietitian Tip: can reduce the feta to 20g and allocate ½ a dairy serve if this works better for your Jenny Craig kilojoule level

Grocery Serves Per Serve: 3 non-starchy vegetable serves, 1 dairy serve

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your plan.

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