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!
- 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
A great recipe indeed!