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1
If you have time, let the goat cheese come to room temperature for half an hour.
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2
Warm the tomato sauce, stir in goat cheese until melted and fully incorporated, and keep warm over low heat.
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3
Preheat oven to 425 degrees F. Drain (dont rinse) and lightly dry olives on a paper towel.
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4
Spread on a rimmed baking sheet and toss with 1 teaspoon olive oil, vinegar, a few grinds of black pepper, and the herb sprigs, if using.
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5
Bake 2025 minutes, on middle oven rack, stirring once or twice, until blistered and a bit wrinkled.
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6
When cool enough to handle, roughly chop half the olives, then combine all olives in a small bowl.
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7
Olives can be served warm or room temperature.
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8
Spiralize zucchini on thick noodle setting, or make noodles with a julienne peeler.
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9
Place in a bowl lined with a paper towel to remove some of the moisture.
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10
Turn on broiler (to high, if thats an option).
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11
Place noodles on a large rimmed baking sheet.
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12
Melt butter and combine with 2 generous tablespoons of oil, then drizzle mixture over zucchini.
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13
Toss to coat well and sprinkle with pepper only.
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14
Broil about 6 inches from heat for 1015 minutes, tossing or turning once or twice.
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15
When done, noodles should be tender and beginning to brown.
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16
Sprinkle with salt.
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17
To serve, spoon warm goat cheese sauce over each helping of zucchini spaghetti, then top with a fourth of the olives, more pepper, and a dusting of lemon zest, if using.
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18
Twirl away and enjoy!
