Say hello to your new favorite meatless light main or side dish that’s low-carb, gluten-free, packed with bright flavor, and cooks in just 10 minutes. That is to say, Greek Zoodles are a revelation! Zucchini noodles (zoodles, y’all) are sauted 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 — then finished with a drizzle of fresh lemon juice at the end. Did I mention it cooks in just 10 minutes?!
I’ll never forget how on my husband’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 for a more filling main. Shall we?
How to Make Greek Zoodles
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, so definitely don’t skip this step! Next use paper towels or a kitchen towel to gently squeeze and blot the excess moisture off the zoodles.
Time to cook! Saute chopped shallot in extra virgin olive oil in a large skillet over medium heat until tender, then add minced garlic 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 sliced kalamata olives and sun dried tomatoes packed in oil then continue sauting until the zoodles are al dente. This entire process should only take about 10 minutes.
Last step is to add crumbled feta cheese plus 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.
That’s all she wrote! 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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