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Greek Zucchini Noodles with Feta, Olives, Artichokes and Tomatoes

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Rate this recipe 4.4/5 (7 Votes)

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)

Details

Adapted from sustainingthepowers.com

Preparation

Step 1


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.

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