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
