Description
A healthy, gluten-free greek noodle dish made from squash.
Ingredients
Scale
- 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”