Greek Inspired Zoodles

This yummy dish can be served as a side or dressed up and become the main meal by adding a few ingredients. Enjoy

  • 4 zucchini
  • 1 cup cherry tomatoes, halved
  • 1 cup artichoke hearts, halved
  • 1⁄2 cup pitted kalamata olives, halved
  • 3 tbsp extra-virgin olive oil
  • Zest of 1 lemon
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1⁄2 teaspoon sea salt, or to taste
  • Crumbled goat feta, optional
  1. Rinse the zucchini well, pat them dry, and chop the tips and tails off.
  2. Using a spiralizer (like Paderno or Pampered Chef), make noodles out of all of the zucchini and add the noodles to a large serving bowl.
  3. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.
  4. Add the cherry tomatoes, artichoke hearts, and kalamata olives into the bowl with the zucchini.
  5. Whisk together the other ingredients in a small bowl.
  6. Pour this dressing over the zucchini pasta and toss everything together.
  7. Serve cold, with crumbled feta cheese (if you choose to include it).
  8. You can serve this as a side dish with some grilled chicken or cod or as a main meal by adding 1⁄2 cup black beans, white beans, or lentils.

Source: Jen Pike Simplicity Kitchen

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