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 – Greek Zoodles are a revelation!
Zucchini noodles (zoodles, y’all!) are sauteed with shallots and garlic, a pinch of dried oregano, sun-dried tomatoes, 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’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 maples are here, and the amount of lemon trees dripping with the fragrant fruit weren’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.
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!
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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!
- 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
- 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.
- I recommend the Paderno Spiralizer >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.