Greek Zucchini Noodles – FRESH. OUT.

Cooking for one? If you have a few simple ingredients lying around, you can have yourself a delicious and satisfying meal in no time. Try these Greek Zucchini Noodles with our homemade Greek Balsamic Dressing for a healthy option that’s low in fat and carbs and big on nutrition.

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Greek Zucchini Noodles make a quick and hearty hot meal. Paleo and vegan options. 

  • 1 medium thin zucchini, spiralized (about a cup, packed)
  • 4 Kalamata olives, sliced
  • 2 tbsp chopped sun-dried tomatoes (bagged and dry, not in oil)
  • 2 tsp homemade Greek Balsamic Dressing
  • 1 tsp extra virgin olive oil
  • 1 tbsp diced red onion 
  • 1–2 tbsp crumbled feta cheese (omit for paleo/vegan options)
  • 1 tsp salt
  • Optional: Lemon wedge for serving
  1. Line a dinner plate with 2 sheets of paper towel and spread the spiralized zucchini noodles out in a single layer. Sprinkle with the teaspoon of salt and set aside for 10 minutes. After 10 minutes, transfer to a colander, rinse thoroughly with cold water, and blot dry with fresh paper towels. While it isn’t an absolute requirement, “sweating” the zucchini helps to prevent watery noodles.
  2. While zucchini is sweating, combine dressing, tomatoes and olives in a small bowl and set aside. 
  3. Heat a large skillet over medium heat and add the teaspoon of olive oil and onions or shallots. Cook until soft and beginning to brown. 
  4. Add the prepared zucchini noodles and toss. Continue cooking until they just begin to soften, then add the tomato mixture and toss again. 
  5. Continue cooking until noodles have reached their desired consistency and transfer to a plate or bowl.
  6. Top with feta cheese (omit for paleo/vegan options) and serve immediately. Drizzle with lemon juice from a small wedge, if desired.

Keywords: Greek zucchini noodles, greek zoodles, paleo option, vegan option, grain-free, gluten-free , quick meals, cooking for one, weeknight meals, cheap eats, keto, low-carb, low-fat

GREEK ZUCCHINI NOODLES