Lemon Garlic Zucchini Noodles

• 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

1. Preheat the oven to 375 degrees.
2. 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.
3. 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.

grape tomatoes, grapeseed oil, oregano, salt, zucchini, lemon zest, lemon juice, extra virgin olive oil, clove garlic, nuts

Taken from www.epicurious.com/recipes/member/views/lemon-garlic-zucchini-noodles-52885061 (may not work)