Zucchini noodles, a.k.a Zoodles are a fun and delicious way to add more veggies to your life. Lightly them and mix-in some pesto for a quick weeknight meal or enjoy their crunchy glory in a flavor-packed Greek Zoodle Salad. Their fabulous because even the little ones love them.
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ZOODLES: 2 DELICIOUS RECIPES
Ingredients
- Spinach Pesto Zoodles
Serves 3-4:
- 4 zucchinis, spiralized
- ¼ cup spinach pesto
- Salt and black pepper, to taste
- 2-3 tablespoons olive oil
Optional:
- Crushed red pepper flakes
- Grated parmesan cheese
- Cherry tomatoes halved
- Greek-Zoodle Salad
Serves 4-5:
- 4 zucchinis, spiralized
- 12 cherry tomatoes, halved
- ¼ onion, finely chopped
- 10 Kalamata olives, sliced
- 1/3 cup sliced bell peppers
- 4 ounces feta cheese, crumbled
- 2 tablespoons finely chopped mint
- Salt and black pepper, to taste
For the vinaigrette:
- 1 lemon, juiced
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
Alternative dressing:
- tzatziki sauce
Instructions
- Spinach Pesto Zoodles
- Serves 3-4:
- 4 zucchinis, spiralized
- ¼ cup spinach pesto
- Salt and black pepper, to taste
- 2-3 tablespoons olive oil
- Optional:
- • Crushed red pepper flakes
- • Grated parmesan cheese
- • Cherry tomatoes halved
- Place a cast-iron skillet over medium-high heat and add the oil. Sauté the zoodles in 3 batches cooking each batch no longer than 1 minute. Cooking them longer will release too much liquid and they will become mushy.
- Transfer each batch to a bowl. Once they are all cooked, add them back to the pan along with the pesto and mix them together over medium heat for 1 more minute until the pesto is incorporated.
- Serve topped with crushed red pepper flakes, parmesan cheese, and some cherry tomatoes. Grilled chicken or shrimp goes great with this dish. Any leftovers can be refrigerated. Enjoy!
- Greek-Zoodle Salad
- Serves 4-5:
- 4 zucchinis, spiralized
- 12 cherry tomatoes, halved
- ¼ onion, finely chopped
- 10 Kalamata olives, sliced
- 1/3 cup sliced bell peppers
- 4 ounces feta cheese, crumbled
- 2 tablespoons finely chopped mint
- Salt and black pepper, to taste
- For the vinaigrette:
- 1 lemon, juiced
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Alternative dressing: tzatziki sauce
- Place the zoodles in a large mixing bowl along with the tomatoes, onion, olives, feta, and bell peppers.
- Whisk all of the vinaigrette ingredients together and pour over the salad. Toss to combine.
- Add some salt and pepper along with the mint and toss to combine.
- Serve immediately. This pairs well with grilled shrimp, chicken, and steak. Enjoy!
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