Place the tomatoes in a large oven-safe baking dish. Drizzle 1/3 cup olive oil over tomatoes, and season with salt and pepper. Toss until well combined.
Place the feta block in the center, moving the tomatoes out of the center, surrounding the feta block. Drizzle the top of the feta with 2 tbsp olive oil and season with salt and pepper.
Bake for 35 minutes, or until the cherry tomatoes burst, and the feta cheese is soft.
When the tomatoes and feta have about 10 mins left of bake time, quickly sauté 6 cups of zucchini noodles, for 2-3 mins (you want them to be crisp and not too soft) in a non stick pan with a little cooking spray. Then set to aside in a strainer. (This will help remove excess liquids from the zucchini).
When the 35 mins are up, carefully remove the feta and tomatoes from the oven and use a spoon or spatula to combine the melted feta and tomatoes. (Be sure to crush any tomatoes that don't break apart when stirring)
Next, add in pesto and stir until well combined.
Lastly, toss in the zoodles and stir one more time. Finish with fresh basil, grated parmesan, and season with salt and pepper.
This recipe serves 6 people. One serving is approximately 1 cup, give or take, depending on the size of the zucchini.