Ingredients
10 ounces grape tomatoes
1 tablespoon grapeseed oil
1 teaspoon dried oregano
salt to taste
2 pounds zucchini, spiralized
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 large clove garlic
1 ounce toasted pine nuts
Preparation
Preheat the oven to 375 degrees.
Toss tomatoes with oil, oregano, and salt on baking sheet; roast for 12-15 minutes, or until the skin begins to wrinkle. Remove and allow to cool.
Toss lemon zest, garlic, lemon juice with 1 tablespoon olive oil. Heat the other tablespoon in a skillet and toss zucchini noodles until barely cooked. Place the noodles in a large bowl, add tomatoes, toss with dressing, and sprinkle with pine nuts.
