Greek Zoodles
Try this Greek Zoodles recipe, or contribute your own.
Try this Greek Zoodles recipe, or contribute your own.
- salt and pepper
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1/2 lemon
- 2 large thin or 4 small thin zucchini (1lb ) spiralized using the fattest noodle blade
- 1 small shallot or 1/2 small onion chopped
- pinch dried oregano
- 1/3 cup kalamata olives halved (i used mezzetta)
- 2 tablespoons sun dried tomatoes packed in oil (i used mezzetta)
- 3 oz crumbled feta cheese (or more!)
- Carbohydrate 5.28304 g
- Cholesterol 0 mg
- Fat 8.93832 g
- Fiber 2.04879995632172 g
- Protein 0.70296 g
- Saturated Fat 1.220776 g
- Serving Size 1 1 Serving (101g)
- Sodium 233.617286458333 mg
- Sugar 3.23424004367828 g
- Trans Fat 0.327049999999999 g
- Calories 93 calories
Step-by-step
- Heat extra virgin olive oil in a large, 12" skillet over medium heat.
- Add shallots then saute until tender, 5 minutes.
- Add garlic then saute until very fragrant, 30 seconds.
- Add zucchini noodles then turn the heat up to medium-high and season with salt, pepper, and dried oregano.
- Saute zucchini noodles until they just begin to soften then add kalamata olives and sun dried tomatoes, and continue sauting until zucchini is al dente.
- Add feta cheese and desired amount of lemon juice then toss to combine and serve.
My Go-To Weeknight Greek Zoodle Delight
As a busy working mom, finding quick and healthy dinner solutions is a constant juggle. I'm always searching for recipes that are both nutritious and require minimal time in the kitchen. This Greek Zoodle recipe has become a true lifesaver, appearing on our dinner table at least twice a month. It's light, flavorful, and surprisingly satisfying, even for my picky eaters. The best part? It's ready in under 20 minutes, perfect for those chaotic weeknights when time is of the essence. The vibrant colors and fresh flavors make it feel like a restaurant meal, without the restaurant price tag or the hours of preparation.
I love the versatility of this dish. Feel free to experiment with different vegetables. Adding bell peppers or cherry tomatoes would be a delightful addition. The feta cheese is non-negotiable for me – it adds that perfect salty, tangy kick that balances the other ingredients so beautifully. Sometimes, if I'm feeling particularly adventurous, I’ll throw in some grilled chicken or shrimp for extra protein. The zucchini noodles are the star, offering a healthy and low-carb alternative to traditional pasta. They cook quickly and soak up the delicious flavors of the garlic, oregano, and olive oil.
This recipe isn't just about speed and convenience; it's about nourishing my family with wholesome ingredients. It's a chance to escape the monotony of processed foods and embrace fresh, vibrant flavors. And seeing my kids happily devour their plates, knowing they are receiving a balanced meal filled with goodness, is the ultimate reward. This Greek Zoodle recipe is more than just a meal; it’s a testament to the power of simple, healthy eating, even in the midst of a busy life. It’s a reminder that delicious and nutritious food doesn't have to be complicated or time-consuming. It’s about finding joy in the kitchen and sharing that joy with the ones you love.
Tips for Success:
- Use a spiralizer: Spiralizing your zucchini creates perfectly sized noodles. If you don’t have one, you can julienne the zucchini using a vegetable peeler.
- Don’t overcook the zucchini: Overcooked zucchini noodles can become mushy. Aim for al dente.
- Adjust seasonings to your taste: Feel free to add more or less lemon juice, garlic, or oregano, depending on your preference.
- Get creative with additions: Experiment with different herbs, vegetables, and proteins.
I wholeheartedly recommend this recipe to anyone looking for a flavorful, healthy, and time-efficient meal. It’s a true crowd-pleaser, and I guarantee it will become a staple in your kitchen just as it has in mine.
