Why You’ll Love This Recipe
I love this recipe because it comes together in just 20 minutes, making it a go-to for busy nights. It’s naturally gluten free, low carb, and egg free, and I can keep it vegetarian or pair it with grilled chicken or shrimp for extra protein. The combination of tender zucchini noodles with salty feta, briny olives, and tangy lemon always feels so refreshing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large thin OR 4 small thin zucchini, 1lb, spiralized using the fattest noodle blade
2 Tablespoons extra virgin olive oil
1 small shallot or 1/2 small onion, chopped
2 garlic cloves, pressed or minced
salt and pepper
pinch dried oregano
1/3 cup pitted kalamata olives, halved, Mezzetta recommended
2 Tablespoons sun dried tomatoes packed in oil, Mezzetta recommended
3 oz crumbled feta cheese
1/2 lemon
Directions
I heat the olive oil in a large skillet over medium heat, then sauté the shallots until tender, about 5 minutes. I add garlic and cook until fragrant, about 30 seconds. I stir in the zucchini noodles, turn the heat to medium-high, and season with salt, pepper, and oregano. I cook just until the zoodles start to soften, then add olives and sun-dried tomatoes, sautéing until the zucchini is al dente. Finally, I toss in the feta and a squeeze of lemon juice before serving.
Servings and Timing
This recipe makes 4 servings as a side dish or 2 servings as a main course. It takes about 10 minutes to prep and 10 minutes to cook, so it’s ready in 20 minutes total.
Variations
Sometimes I add grilled chicken or shrimp to make this a more filling meal. I also like swapping the feta for goat cheese when I want something creamier. Fresh herbs like parsley or basil are a great addition, and if I don’t have sun-dried tomatoes, cherry tomatoes work nicely too.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. Since zucchini noodles release water as they sit, I usually reheat them quickly in a skillet over medium heat to cook off the excess liquid. For best texture, I prefer eating them fresh.
FAQs
Can I make this recipe without a spiralizer?
Yes, I can use a julienne peeler or even buy pre-spiralized zucchini from the store.
Do zucchini noodles get soggy?
They can if overcooked, so I only sauté them until they’re just al dente.
Can I use regular pasta instead of zoodles?
Yes, I sometimes mix zoodles with spaghetti or replace them completely with pasta for a heartier dish.
Is this recipe good for meal prep?
It works for short-term prep, but since zucchini releases water, I prefer making it fresh.
Can I make this dairy free?
Yes, I skip the feta or use a dairy-free cheese alternative.
What protein pairs best with this dish?
I like adding grilled chicken, shrimp, or even chickpeas for a vegetarian protein boost.
Can I add more vegetables?
Definitely, I sometimes toss in bell peppers, spinach, or mushrooms for extra flavor and nutrition.
How do I keep zucchini noodles from being watery?
I sauté them quickly over higher heat and avoid adding salt until just before serving.
Can I serve this dish cold?
Yes, I enjoy it as a chilled zoodle salad in the summer with extra lemon juice.
What kind of olives should I use?
I prefer kalamata olives for their briny flavor, but black olives work if that’s what I have on hand.
Conclusion
I love making Greek Zoodles because they’re fast, flavorful, and versatile. Whether I serve them as a light main dish or a side with protein, they always deliver fresh Mediterranean taste. With tender zucchini noodles, savory olives, tangy sun-dried tomatoes, and creamy feta, this dish is a delicious way to enjoy a healthy, low-carb meal.
Greek Zoodles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings as a side or 2 servings as a main
- Category: Main Dish, Side Dish
- Method: Sautéing
- Cuisine: Mediterranean, Greek
- Diet: Vegetarian
Description
Fresh, light, and Mediterranean-inspired, these Greek Zoodles combine zucchini noodles with olives, sun-dried tomatoes, feta, and lemon for a flavorful low-carb dish. Perfect as a main course or side, it’s ready in just 20 minutes.
Ingredients
2 large thin or 4 small thin zucchini (1 lb), spiralized using the fattest noodle blade
2 tablespoons extra virgin olive oil
1 small shallot or 1/2 small onion, chopped
2 garlic cloves, pressed or minced
Salt and pepper, to taste
Pinch of dried oregano
1/3 cup pitted kalamata olives, halved
2 tablespoons sun-dried tomatoes packed in oil
3 oz crumbled feta cheese
1/2 lemon, juiced
Instructions
- Spiralize the zucchini into noodles and set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté the shallot for about 5 minutes until tender.
- Add garlic and cook for 30 seconds until fragrant.
- Increase heat to medium-high and add zucchini noodles. Season with salt, pepper, and oregano.
- Cook just until the zoodles start to soften, stirring occasionally.
- Add olives and sun-dried tomatoes, sautéing until zucchini is al dente.
- Remove from heat, toss in feta and squeeze fresh lemon juice over the top.
- Serve immediately.
Notes
Add grilled chicken or shrimp for extra protein.
Swap feta with goat cheese for a creamier variation.
Cherry tomatoes can replace sun-dried tomatoes.
Fresh herbs like parsley or basil make a great addition.
Best enjoyed fresh, but leftovers can be stored up to 2 days and reheated quickly in a skillet.
Nutrition
- Serving Size: 1 main dish serving
- Calories: 220
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg
