Greek Zucchini Noodles with Feta, Olives, Artichokes and Tomatoes

Greek Zucchini Noodles with Feta, Olives, Artichokes and Tomatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb (about 2 medium) zucchini squash

  • 1

    lb (about 2 medium) yellow squash

  • 1

    15oz can diced tomatoes, drained

  • 1

    cup artichoke hearts, diced

  • 1

    cup black olives, drained and sliced

  • 1

    cup crumbled feta cheese

  • salt and pepper to taste

  • 1

    cup rotisserie chicken or turkey (optional to add more protein)

Directions

Using a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini and squash into noodles. Bring about 5 cups of water to a boil in a medium sauce pan. Once the water is boiling, add the zucchini noodles and boil for 3 minutes. Drain noodles into a strainer and gently press some of the excess liquid out with a paper towel. (They tend to make added sauce runny if you don't.) Add zoodles and all remaining ingredients to a medium bowl and toss to combine. Serve immediately.


Nutrition

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