Greek Zoodles cook in just 10 minutes and are full of fresh, clean flavors. Pair with chicken or shrimp, or serve as a gluten-free light main meal for two!
This past Friday we bought Moana on Apple TV for family movie night then watched it, um, four times over the course of three days. I even contemplated playing it by myself when the kids were napping Saturday afternoon to make the stack of receipts and excel spreadsheet sitting in front of me (#taxseason) a bit more tolerable. Instead I made a pitcher of Spicy Grapefruit Margaritas and called it a day. Kidding! Saved those until after the kids went to bed. ??
Anyway, even if you don’t have kids I would totally recommend the movie. The animation was unbelievable, the plot was like a breath of fresh air (teen heroine with real body proportions and zero need for a dopey prince to save her! ??) THE MUUUUUSIC, plus the ancient Polynesian setting was a sight for sore eyes, seeing as how it snowed ALL day Friday.
The timing was fitting too, as I’d just taken inspiration from another breathtaking part of the world to create the recipe I’m sharing with you today, Greek Zoodles! Say hello to your meatless Monday light main or side dish that’s low-carb, gluten-free, packed with bright flavor, and cooks in just 10 minutes!
The idea for this dish came to me early last week and my mouth would not stop watering until I finally tasted it. Zucchini noodles (zoodles, y’all!) are sauteed with shallots and garlic, a pinch of dried oregano, sweet sun-dried tomatoes, tangy kalmata olives and feta cheese, which becomes almost gooey from the heat of the dish, and a drizzle of fresh lemon juice at the end.
Did I mention it cooks in just 10 minutes?!
I prepped, cooked, styled, and shot this entire recipe in the amount of time it took Cam to take one of his patented 31 minute cat naps. COUNT IT. To be fair, I had prepped the zoodles ahead of time as they need 30 minutes to mingle with a little salt in the refrigerator to prevent them from creating a soggy dish. Worth it though, and I’ll show you how.
I’ll never forget how on Ben’s and my trip to the Amalfi Coast, fresh olives littered the ground like crunchy leaves do here in the fall. The olive trees in the tiny town of Praiano where we stayed were as abundant as oaks are here – and the amount of lemon trees dripping with the fragrant fruit wasn’t far behind. You’re going to love the combination of kalamata olives and fresh lemon juice in this Mediterranean-inspired dish. It’s also very light so you could make it for a refreshing post-workout meal, or pair it with a piece of fresh fish, shrimp, or even chicken. Shall we?
Start by spiralizing 2 large, thin zucchini using the fattest noodle blade. I love my Paderno Spiralizer! You could also use several smaller zucchini – you’ll just need 1 pound total. Whichever size you go with, try and find zucchini that are the same diameter all the way through so you get those long, pretty noodle spirals.
Place the zoodles into a colander over a bowl then lightly salt and toss with your fingers to coat, and then refrigerate for 30 minutes. This is the key to avoiding watery zoodles – definitely don’t skip! Next use paper towels or a kitchen towel to gently squeeze or blot the excess moisture off the zoodles.
Time to cook! Saute 1 small chopped shallot in 2 Tablespoons extra virgin olive oil in a large, 12″ skillet over medium heat until tender, then add 2 minced garlic cloves and saute for 30 more seconds.
Turn the heat up to medium-high then add the zoodles, season with salt, pepper, and a pinch of dried oregano then saute until the zoodles begin to soften. Add 1/3 cup kalamata olives that have been sliced in half and 2 Tablespoons sun dried tomatoes packed in oil (I used Mezzetta brand for both the olives and sun dried tomatoes) then continue sauting until the zoodles are al dente. This entire process should only take about 10 minutes.
Last step is to add 3oz crumbled feta cheese and a squeeze of fresh lemon juice which wakes the entire dish up. Like I said ,the feta in here, warmed from the heat of the skillet, is absolutely insane. Gooey, cheesy, yummy.
Well that’s all she wrote, my friend! So simple, right? Like I said, you could pair the Greek Zoodles with fresh fish or chicken or, if you’re keeping things on the lighter side, pile it straight onto a plate and dig in. I hope you love this light, low-carb, gluten-free dish – enjoy!
Greek Zoodles
Description
Greek Zoodles cook in just 10 minutes and are full of fresh, clean flavors. Pair with chicken or shrimp, or serve as a gluten-free light main meal for two!
Ingredients
- 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, minced
- salt and pepper
- pinch dried oregano
- 1/3 cup kalamata olives, halved (I used Mezzetta)
- 2 Tablespoons sun dried tomatoes packed in oil (I used Mezzetta)
- 3oz crumbled feta cheese (or more!)
- 1/2 lemon
Directions
- 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.
Notes
- I recommend the Paderno Spiralizer >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
beautiful!
This looks so good! I love that there’s kalamata olives in this, they’re my favorite.
Same!!
I’ve never had a Kalamata Olive (and I’m GREEK!!! Oh the horror!). But, if I don’t like green or black olives, what are the chances I would like a kalamata? I do like capers if that helps. lol! Everything else in this dish sounds divine! Definitely giving it a try.
If you love capers you’d most likely like kalamata olives (I’m obsessed with both!) If you don’t need to eat gluten-free you could always buy a few from your grocery store’s olive bar to give them a try without having to buy an entire jar!
YUM! Zoodles are the best and so is anything Greek!! :) Pinned!
Wohoo! Hope you love them, Emily!
This looks so good! Love me some zoodles. I feel your pain with the cat naps – my 3 month old maxes out at 45 minutes. Where are the 2 hour naps I keep reading about?!
Right?? We didn’t get there with Lincoln until he dropped to ONE nap (aka like, 2 years old.) I got a 44 minute nap this morning and nearly busted out the confetti!
Hi Kristin! I just came across your blog and I love it! Like you, I was diagnosed with coeliac disease a few years ago..what a pain, hey? But at least we got to discover some new great and tasty food! I am a nutritionist and I finally decided to start my own blog about healthy and affordable eating, so if you have any spare time feel free to check it out! I will be following your future recipes and I am looking forward to trying them! Sending lots of love, Monica x
I will, Monica! Thank you so much for stopping by!!
I watched Moana in the movie theater with my kids. It was great!
I have the same spiralizer. I just can’t get it to stop moving when I am using it. Yes I push down on the legs, but it frustrates me to use it. Any suggestions.?
Mine wiggles forward a little when I’m spiralizing something really hard like sweet potatoes, but not a ton. I just reposition my cutting board to follow it around.
Love this recipe, Kristin! Making soon!
mmmmmmmmm that looks tasty!
Hi Kristin, I was wondering if making a big batch of Zoodles would last in the fridge for a few days cooked or uncooked? I like to meal prep on Sundays and would love to make this as a meal for the week. Thanks again for another delicious recipe!
You bet – they should last in a Ziplock for 3-4 days!
Made this dish yesterday using my Paderno Spiralizer for the first time. Loved it, so tasty and filling. Will definitely make again.
Oh I’m so glad to hear it, Lisa! Thanks for leaving feedback!
Made these tonight, they are amazing! I actually have a convincing reason to use my spiralizer again!
Yay! So glad you loved them, K, thanks for the feedback! :)
[…] Greek Zoodles // Iowa Girl Eats […]
I made this the other night and it was fantastic! My 3 year old loved helping spiralize the zucchini. We are looking forward to having this again!
So glad to hear it! My 3 YO loves the spiralizer too!
Fantastic recipe! I just finished a big plate for dinner – it was so delicious! I’ll definitely put this in my regular rotation! Thank you!
So glad to hear it, Sandra! Thanks for the great feedback!
[…] without slicing off a finger?!?!) but my four year old loves zoodles and I’m thinking these Greek Zoodles are going to be added to the dinner rotation […]
I had to let you know how wonderful this was! I topped with grilled chicken and added some fresh basil for a fantastic dinner. Great flavors, and it took my “zoodles” technique to a whole new level
[…] Greek Zoodles from Kristin at Iowa Girl Eats […]
This has been my favorite Zoodles recipe. Thank you so much for sharing it!
Wow – such a compliment! I’m so glad to hear that, Ginny!