2 large or 4 small zucchini (about 1 lb), spiralized

2 tablespoons extra virgin olive oil

1 small shallot or 1/2 small onion, chopped

2 garlic cloves, minced or pressed

Salt and pepper, to taste

Pinch of dried oregano

1/3 cup pitted kalamata olives, halved

2 tablespoons sun-dried tomatoes in oil

3 oz crumbled feta cheese

Juice of 1/2 lemon

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Heat olive oil in a large skillet over medium heat.
Add chopped shallot and sauté for about 5 minutes, until tender.
Add garlic and cook for 30 seconds, until fragrant.
Add spiralized zucchini noodles, increase heat to medium-high, and season with salt, pepper, and oregano.
Sauté until zucchini begins to soften, then stir in olives and sun-dried tomatoes.
Cook briefly until zoodles are al dente.
Add crumbled feta and a squeeze of lemon juice. Toss to combine and serve immediately.

Top with grilled chicken, shrimp, or chickpeas for extra protein.

Swap feta for goat cheese for a creamier texture.

Add fresh herbs like parsley or basil before serving.

Toast pine nuts or almonds for added crunch.

Reheat leftovers quickly in a skillet to avoid sogginess.