📖 Instructions

1. Get Started: Grab your zuchinni. Wash 'em good. Don't want no dirt in your dinner now, do we?
2. Zoodle Time: Alright, time to get zoodlin'! If you got a spiralizer, crank those zucchinis into noodles. No spiralizer? No worries! A regular vegetable peeler works just as well; just peel the zucchini into long, thin strips. Remember that the inner seedy part of the zucchini can be a little watery, so feel free to avoid using that part if you want drier zoodles.
3. Prep the Veggies: Chop the cherry tomatoes in half. Mince the garlic – really fine. Nobody likes big chunks of garlic, trust me. Crumble the feta cheese if you haven't already. Set everything aside; we want to be ready to rock and roll!
4. Heat the Skillet: Put your large skillet over medium-high heat. Add the olive oil. You want it nice and hot, but not smoking. If it starts smoking, you've gone too far, buddy.
5. Sauté the Garlic: Toss in the minced garlic and sauté for about 30 seconds, until fragrant. Keep it moving so it doesn't burn. Burnt garlic is the worst.
6. Stir-Fry the Zoodles: Add the zoodles to the skillet. Stir-fry them for about 3-5 minutes, until they're tender-crisp. Remember, zoodles release water as they cook, so keep stirring to help the moisture evaporate. Nobody wants watery zoodles!
7. Add the Tomatoes: Throw in the halved cherry tomatoes and continue to stir-fry for another 2 minutes, until the tomatoes are slightly softened.
8. Season It Up: Season with salt, black pepper, and oregano. Don't be shy, but don't go overboard either. Taste and adjust as needed. A little pinch of red pepper flakes? Absolutely!
9. Serve and Garnish: Remove the skillet from the heat. Divide the zoodle stir-fry among bowls. Crumble feta cheese over the top of each serving. Garnish with fresh basil leaves, if you’re feeling fancy.
10. Eat and Enjoy: Serve immediately and enjoy your delicious, healthy Mediterranean zoodle stir-fry! Remember, food is about more than just sustenance; it's about joy. So savor every bite!