A quick, healthy dinner recipe. Greek Zucchini Noodles (Zoodles) with Feta, Olives, Artichokes and Tomatoes.
Before I get to the rest of my post, I’m happy to announce that my weekly meal plan shopping list now has mobile-friendly check boxes! They will work if you open the PDF in the free Adobe Reader App for Android or iOS. Take it with you on your phone or tablet and check off your items as you shop the store without needing to print it out. (Scroll beyond the recipe for this week’s meal plan.)
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On to the recipe: My sister and I gave a spiralizer to my mom for her birthday last month, so I wanted to create a zucchini noodle recipe for her that she would really enjoy and wouldn’t be something you see everywhere else. Surprise mom! I created a recipe just for you! (Hopefully you’re still reading my blog. Haha.)
If you’ve never had zucchini noodles before, you’re in for a treat! Zucchini noodles (I like to call them zoodles because it’s more fun) are julienned or spiralized strips of zucchini or squash that you cook and eat just like you would spaghetti. (And yes, there’s also spaghetti squash, but they’re not as fun as saying zoodles. Oodles of zoodles!) The best part is that they’re packed with nutrients, low carb, and gluten-free. Plus, I think they’re permitted on almost every popular diet I’ve recently heard of, so this is a good recipe to keep in your quick “just in case” file for guests with dietary restrictions.
I used my mandoline slicer with the julienne setting and some cut resistant gloves to slice these quickly, but you can also use a handheld julienne peeler, a vegetable spiralizer like the one I got my mom, or a plain old knife to slice your zucchini noodles. (I highly recommend cut resistant gloves if you’re working with mandoline slicers to keep your fingers safe because every time I pull it out someone tells me about how their friend sliced a finger open while using one…)
With these zucchini noodles I combined all of my favorite Greek ingredients: black olives, feta cheese, artichoke hearts, and tomatoes. I had planned to also add a sauce, but when I finished tossing it all together I realized that it was saucy enough from the diced tomatoes and the juicy squash. Feel free to add a drizzle of olive oil or a splash of tomato sauce if you like. Enjoy!!
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Greek Zucchini Noodles with Feta, Olives, Artichokes and Tomatoes
- Prep Time: 7 min
- Cook Time: 3 min
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A healthy, gluten-free greek noodle dish made from squash.
Ingredients
- 1 lb (about 2 medium) zucchini squash
- 1 lb (about 2 medium) yellow squash
- 1 15oz can diced tomatoes, drained
- 1 cup artichoke hearts, diced
- 1 cup black olives, drained and sliced
- 1 cup crumbled feta cheese
- salt and pepper to taste
- 1 cup rotisserie chicken or turkey (optional to add more protein – leave out for vegan or vegetarian)
Instructions
- Using a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini and squash into noodles.
- Bring about 5 cups of water to a boil in a medium sauce pan.
- Once the water is boiling, add the zucchini and squash noodles and boil for 3 minutes.
- Drain noodles into a strainer and gently press some of the excess liquid out with a paper towel. (They tend to make added sauce runny if you don’t.)
- Add zoodles and all remaining ingredients to a medium bowl and toss to combine.
- Serve immediately.
Notes
- Gluten-free: These are gluten free!
- Vegetarian: These are vegetarian!
- Vegan: leave out the feta and replace with tofu crumbles or vegan cashew “feta”
Pin these Greek Zucchini Noodles for Later!
Meal Plan Monday 1/19-1/25:
Click Here for the (Now Mobile-Friendly) Weekly Shopping List Printable!
This meal plan is designed to feed approximately 4 adults at each meal or two adults with lunches left over. Feel free to double or add to it as needed.
**You’ll need to open it with the free Adobe Reader App (Android or iOS) to be able to use the check boxes, so install that first if you don’t have it already, then follow the instructions below.**
To Use On Android:
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3.Select Adobe Reader and click either “Just Once” for using Adobe Reader just the one time or “Always” to always open .pdf files with Adobe Reader.
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3. Select “Open in…” then Choose “Open in Adobe Reader.”
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On to the Meal Plan
Monday: My Greek Zucchini Noodles with Feta, Olives, Artichokes and Tomatoes (See recipe above.) (Gluten-free, Vegetarian, Vegan Option)
Tuesday: Honey-Lime Sweet Potato, Black Bean and Corn Tacos by Jaclyn at Cooking Classy (Gluten-free, Vegetarian, Vegan option)
Wednesday: CopyCat Panera Bread Chicken Noodle Soup (Stovetop and Slow Cooker Options) by Carrie at Eating on a Dime (Gluten-free)
Thursday: Grilled Salmon Kebabs by Gina at Skinny Taste (Gluten-free)
Friday: Friday is Pizza Night in our house, but this week I’m switching it up a bit with these Pizza Stuffed Chicken Breasts by Chelsey at DIY Budget Girl (Gluten-free)
Saturday: Eat Out
Sunday: Y.O.Y.O (You’re on your own.)
Have a great week!
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I have been wanting to try making zucchini noodles! We cut out pasta almost completely, and it’s one of the things I miss the most. My sister just got a spiral vegetable cutter, so I may need to go cook for her and try this recipe.
I hadn’t made them until this past summer when we had house guests who were on the GAPS diet. You don’t eat any grains on the diet, so one of the girls offered to cook zoodles for us for dinner one night. They’re so great to substitute for pasta!
So excited to see this recipe to use my veggie spiralizer. Coincidentally I baked a pan of chicken drumsticks yesterday with Greek seasoning to use during the week. Perfect combo for tonight.
I love being able to use your recipes and shopping lists on my phone now! Keep up the great ideas!
I’m glad you like it!! Those drumsticks do sound like the perfect combo to go with the noodles. We had leftover turkey from friendsgiving that I pulled out to add with these.
And I’m glad you like the shopping lists!
Yum this sounds really good! I love Greek food, it’s just so flavorful!! Great post with really nice pictures!!
Thank you Anna! I love Greek food as well. (And Greek yogurt!!) I think this is probably not a “traditional” Greek dish, but the flavors are all there. And as for the photos- I took them with my new DIY softbox lights! I had a total of 5 minutes to plate and shoot before we had to eat so we could run off for small group.
I saw a guy on a hell’s kitchen make zucchini noodles but he didn’t share how so glad to know now : ) these zucchini noodles will give my low carb eating son another meal option!
That’s awesome! I was surprised at how easy they were the first time I saw them made. They’ve totally become my go-to last minute dish! I’m hoping I can grow my own zucchini this summer so I can make tons of zoodles!
i dont see where you add squash noodles and your title does not indicate chicken (non vegan)
Hi Kaytee,
The squash and zucchini noodles go in at the same time. You can even sub all of one type instead of both if you prefer. 🙂 The chicken is also entirely optional. If you don’t want it, just leave it out.
Will this recipe stay good throughout the week, if I wanted to meal prep this?
Zucchini/squash noodles tend to get soggy after they’ve been cooked. For meal prep, I would keep the zoodles raw and separate from the toppings and cook them right before mixing things together and serving. You can microwave steam them instead of boiling them if you’re on the go.
This blog has some good additional tips for meal prepping zoodles: https://thelivefitgirls.com/meal-prep-zucchini-noodles/
Can you use kalamatra olives instead of black?
Definitely! They would go well with this too.