These vegetarian Greek zoodles are low carb, keto, and super healthy!
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I don’t think I will ever tire of zucchini noodles (zoodles) because there is so much you can do with them! I’ve made them into a Pad Thai, baked them in a veggie side dish, paired them with steak and a spicy chipotle sauce, and covered them in a creamy avocado sauce!
If you’ve not made them before – find my top tips here. There are many ways to make them – and of course these days you can BUY them too! The main issue with cooking them is that they can get soggy because of the water content. In this recipe I have dry fried them at the start, which helps with the texture.
If you haven’t bought them ready made, make your zoodles by using a spiralizer or julienne peeler. Place them in a large skillet (no oil), and sauté them for a few minutes to reduce the water content, stirring regularly.
Add some drained marinated artichoke hearts, a deseeded and chopped tomato, and some minced garlic. Once they have warmed through, toss in some crumbled feta cheese, sliced black olives and season with black pepper.
Serve and enjoy!
Low Carb Greek ZoodlesPrint
- 12 oz zucchini noodles
- 1 medium tomato deseeded and chopped
- ½ tsp minced garlic
- 6.5 oz jar of marinated artichoke hearts drained
- ¼ cup black olives sliced
- ½ cup crumbled feta cheese
- black pepper
- If you haven't bought them ready made, make your zoodles by using a spiralizer or julienne peeler.
Place the zoodles in a large skillet (no oil), and sauté them for a few minutes to reduce the water content, stirring regularly.
Add the drained artichoke hearts, tomato, and minced garlic.
- Once they have warmed through, toss in the crumbled feta cheese, sliced black olives and season with black pepper.
8g net carbs per serving