Step 1

Preheat oven to 200°C. Line two oven trays with baking paper.

Step 2

Place tomatoes on one tray; drizzle with 1 tablespoon of the oil. Sprinkle with 2 tablespoons of the oregano leaves; season. Bake for 20 minutes or until golden and blistered.

Step 3

Meanwhile, place fetta slices on second tray; drizzle with 1 tablespoon of the oil. Sprinkle with chilli and 2 teaspoons of the oregano. Bake for 12 minutes or until golden.

Step 4

Using a julienne peeler or spiraliser, cut zucchini into 'spaghetti'; place in a large bowl.

Step 5

Heat remaining oil in a small frying pan over medium heat; cook garlic for 2 minutes or until lightly golden. Stir in rind, juice, extra oil and extra chopped oregano.

Step 6

Add garlic mixture and roasted tomatoes (and any juices) to zucchini with basil and remaining oregano leaves; toss to combine. Season to taste. Serve 'spaghetti' topped with crumbled fetta and parmesan.