Greek Zoodles

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavors of a Greek-inspired meal without the heaviness of pasta. The zucchini noodles soak up the olive oil, garlic, and lemon beautifully, while the feta, olives, and sun-dried tomatoes add bursts of salty, tangy flavor. It’s also low carb, gluten free, and comes together in just 20 minutes, which makes it a go-to dish for busy weeknights.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large thin OR 4 small thin zucchini, 1lb, spiralized using the fattest noodle blade
2 Tablespoons extra virgin olive oil
1 small shallot or 1/2 small onion, chopped
2 garlic cloves, pressed or minced
salt and pepper
pinch dried oregano
1/3 cup pitted kalamata olives, halved
2 Tablespoons sun dried tomatoes packed in oil
3 oz crumbled feta cheese
1/2 lemon

Directions

1. I heat the olive oil in a large skillet over medium heat. I add the shallots and sauté until tender, about 5 minutes.

2. I add the garlic and cook for about 30 seconds, just until fragrant.

3. I add the spiralized zucchini noodles, turn the heat up to medium-high, and season with salt, pepper, and oregano.

4. I sauté until the zucchini just begins to soften, then add the kalamata olives and sun-dried tomatoes. I cook a little longer until the zucchini is al dente.

5. I add the crumbled feta and a squeeze of lemon juice, then toss everything together and serve immediately.

Servings and Timing

This recipe serves 2 as a main dish or 4 as a side. Prep time is 10 minutes, cook time is 10 minutes, and total time is 20 minutes.

Variations

Sometimes I top the zoodles with grilled chicken, shrimp, or chickpeas for extra protein. I also like to swap in goat cheese instead of feta for a creamier texture. For more flavor, I add fresh herbs like parsley or basil before serving. If I want some crunch, I sprinkle toasted pine nuts or almonds on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since zoodles release water, I reheat them quickly in a hot skillet to keep them from getting soggy. I avoid microwaving, as it makes the zucchini too soft.

FAQs

Do I need a spiralizer to make zoodles?

I usually use a spiralizer, but I can also use a julienne peeler or buy pre-spiralized zucchini.

How do I keep the zucchini from getting watery?

I cook them quickly over medium-high heat and avoid overcooking so they stay firm.

Can I make this dish vegan?

Yes, I skip the feta or use a vegan cheese alternative.

Can I serve this cold as a salad?

Yes, I sometimes toss everything together without cooking the zoodles for a refreshing salad.

What can I serve alongside Greek zoodles?

I like pairing them with grilled meats, roasted vegetables, or warm pita bread.

Can I add more vegetables?

Yes, bell peppers, spinach, or cherry tomatoes work beautifully in this dish.

How do I make this a main dish?

I add a protein like chicken, shrimp, salmon, or chickpeas to make it more filling.

Can I use black olives instead of kalamata?

Yes, but kalamata gives a more authentic Greek flavor.

Can I meal prep this dish?

I spiralize the zucchini and prep the toppings ahead of time, but I cook everything fresh to avoid soggy noodles.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Conclusion

I love making these Greek zoodles because they’re fast, fresh, and full of Mediterranean flavor. The combination of garlic, lemon, olives, and feta makes the dish vibrant and satisfying without being heavy. Whether I enjoy them as a light main dish or a flavorful side, they always feel like a healthy yet indulgent choice.