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.
Vibrant green ribbons coat themselves in a glossy sheen of olive oil, punctuated by the deep purple of halved olives and pockets of creamy, softened cheese that yield under gentle pressure. Raw zucchini contains roughly ninety-five percent water by weight, meaning careless heat application turns a crisp skillet meal into a watery soup. Prevent this texture failure by using a wide twelve-inch skillet over medium-high heat, which maximizes surface area so moisture evaporates rapidly instead of pooling beneath the strands. Cook the zucchini for only two to three minutes until the strands reach an al dente bite, mirroring the textural resistance of properly boiled pasta. Salt draws internal moisture outward through osmosis, so salting the squash too early in the process ruins structural integrity; apply kosher salt strictly at the moment the noodles hit the hot pan. Shallots require five minutes to soften completely without taking on bitter brown edges, while minced garlic burns in under thirty seconds when introduced to excessive heat. Dried oregano blooms effectively in the warm fat of extra virgin olive oil, releasing fat-soluble aromatic compounds that bind to the surface of the vegetables. Kalamata olives and oil-packed sun-dried tomatoes supply concentrated sodium and glutamates, reducing the need for heavy seasoning later. Feta cheese contains high moisture and proteins that break down unevenly if subjected to prolonged boiling, so toss the crumbles in during the final thirty seconds just until warmed through.
