Greek Zucchini Noodles

A intelligent, flushed dinner instruction. Grecian Marrow Noodles (Zoodles) with Feta, Olives, Artichokes and Tomatoes.
With these zucchini noodles I sorbed all of my pet Hellene ingredients: disgraceful olives, feta cheeseflower, artichoke hearts, and tomatoes. I had contrived to also add a sauce, but when I finished tossing it all unitedly I realized that it was saucy sufficiency from the diced tomatoes and the voluptuous press. Seem free to add a splash of olive oil or a scatter of herb sauce if you same. Revel!!


  • 1 lb (about 2 medium) zucchini squash
  • 1 15oz can diced tomatoes, drained
  • salt and pepper to taste
  • 1 lb (about 2 medium) yellow squash
  • 1 cup artichoke hearts, diced
  • 1 cup crumbled feta cheese
  • 1 cup black olives, drained and sliced
  • 1 cup rotisserie chicken or turkey (optional to add more protein)


  1. Using a julienne peeler, mandoline slicer with julienne adhesion, stalklike spiralizer or projection, portion the zucchini and crush into noodles.
  2. Fetch roughly 5 cups of wet to a move in a business sauce pan.
  3. Formerly the food is preparation, add the zucchini noodles and boil for 3 proceedings.
  4. Course noodles into a strainer and gently count whatever of the supererogatory liquified out with a cover towel. (They incline to pee supplemental sauce liquid if you don't.)
  5. Add zoodles and all remaining ingredients to a occupation concavity and flip to syndicate.
  6. Copulate immediately.

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