Greek-Style Zucchini Noodles (Video)
Greek-Style Zucchini Noodles have all the flavors that make Greek Salad such a popular dish; use cherry tomatoes if you don’t have garden tomatoes!
I’ve been infatuated with zucchini noodles for a few years now, and I used to make them with a simple julienne peeler before I discovered the Spiralizer. I think it was using some of my favorite flavor combinations combined with zucchini noodles that made me into such a fan. And a few years ago when I was cooking with my niece Kara, we had a brainstorming session that produced these Greek-Style Zucchini Noodles. And now it’s almost summer and zucchini noodles are starting to sound good for a low-carb and gluten-free dinner idea, so I’m reminding you about this recipe!
Kara and I both loved these barely-cooked zucchini noodles with cherry tomatoes, olives, red onion, crumbled Feta, and Greek seasonings when we tested this recipe. We made this with the Greek-seasoned mix of vegetables and Feta mixed right in the pan with the noodles, but if this makes more than you’ll eat at one meal I recommend keeping noodles and the Greek tomato-olive mixture separate and mixing it at the table so you can store the leftovers separately.
We used the mix of red and yellow cherry tomatoes but use any type of cherry tomato you have, and to keep it kid-friendly we used plain black olives, but you could adapt the mix of vegetables to your own taste, and this made a perfect easy healthy dinner for a hot summer day. And if you’re a fan of Greek Salad like I am, I promise you’re going to love this idea for an easy dinner.
What’s the Best Way to Make Zucchini Noodles:
There are a lot of different gadgets that can be used to make zucchini noodles, but I’m a big fan of the Spiralizer! (affiliate link) If you don’t want to invest in a spiralizer, check my post on Three Ways to Make Noodles from Zucchini and Other Vegetables. Whichever method you use, be sure to cut a lengthwise slit halfway through the zucchini before you start making noodles, otherwise you’ll get one long noodle!
How Do You Cook Zucchini Noodles?
Zucchini noodles are good raw, but for many dishes I like them just slightly cooked. Here are the steps I use for cooking them:
- Heat a few tablespoons olive oil over medium-high heat in the largest frying pan you have.
- Add several garlic cloves and cook just until the garlic is fragrant, about 1 minute. (This is called “seasoning the oil” in Chinese cooking, but the technique works great here too.)
- Be careful not to let the garlic get brown, remove it when you start to smell garlic.
- Add zucchini noodles to the pan and stir-fry over high heat just until the noodles start to soften, about 2 minutes.
- Serve right away.
How to Make Greek-Style Zucchini Noodles:
(Scroll down to see the complete recipe with nutritional information.)
- Whisk together olive oil, lemon juice, red wine vinegar, Greek Seasoning, Greek oregano, and black pepper to make the flavorful dressing.
- Cut up cherry tomatoes, red onion, and olives, and crumble the Feta.
- Mix those ingredients together, saving a little Feta to sprinkle on the finished dish.
- I used my beloved Spiralizer on the medium-sized blade to make the zucchini noodles for this recipe. Be sure to cut a slit lengthwise in the zucchini before you spiralize or you’ll get long strings of noodles that are hard to eat.
- To cook the zucchini noodles, heat olive oil in a very large frying pan. (You might need to cook the noodles in two batches if you only have a 12 inch pan.) Add garlic cloves and cook long enough to season the oil.
- Then remove the garlic, add Greek Seasoning to the oil, add zucchini noodles and stir-fry just until they start to soften.
- Turn off heat and stir in the tomato-olive mixture.
- Serve warm or at room temperature, with more Feta crumbled over the top if desired.
Make it a Meal:
I’d love this with something like Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meatless meal! Or serve as a side dish for Very Greek Grilled Chicken!
More Zucchini Noodle Dinners:
Julienne Zucchini Vegan Bowl with Peanut-Sriracha Sauce ~ Kalyn’s Kitchen
Zucchini Noodle Salad with Spicy Peanut Sauce ~ Vintage Mixer
Mediterranean Zucchini Noodles ~ Kalyn’s Kitchen
Spiralized Zucchini Noodles with Basil Pesto ~ The Italian Dish
Garlicky Zucchini Noodles with Tomatoes and Burrata ~ Kalyn’s Kitchen
Zucchini Noodle Ingredients
- 4 medium zucchini, 10 inches long
- 2 T olive oil
- 6 cloves garlic
- 1 tsp. Greek seasoning (see notes)
- salt and fresh-ground black pepper to taste
Tomato-Olive Mixture Ingredients
- 3 T olive oil
- 2 T fresh-squeezed lemon juice (see notes)
- 1 T red wine vinegar
- 1/2 tsp. Greek Seasoning
- 1/2 tsp. Greek oregano
- fresh-ground black pepper to taste
- 1 1/2 cup cherry tomatoes, cut in half
- one 6 oz. can pitted Kalamata olives, cut in half (see notes)
- 1/2 red onion, chopped small or cut into slivers
- 1/2 cup crumbled Feta, plus more for serving if desired
- Whisk together olive oil, lemon juice, red wine vinegar, Greek Seasoning, Greek oregano, and fresh-ground black pepper to make the dressing.
- Cut cherry tomatoes in half and let them drain in a colander if they seem quite juicy.
- Drain olives and cut in half.
- Chop red onion and crumble the Feta.
- Mix drained tomatoes, olives, red onion, and Feta with the dressing, stirring gently.
- Wash zucchini if needed and cut off stem and blossom end.
- Cut a slit lengthwise going halfway through each zucchini. (This is so you get individual noodles and not one big long noodle.) Use one of the Three Ways to Make Noodles from Zucchini to make short, medium thick zucchini noodles.
- Heat the 2 tablespoons olive oil over medium-high heat in the largest frying pan you have. (You may have to cook the zucchini noodles 2 batches if you don’t have a big enough pan.)
- Add the garlic cloves and cook just until the garlic is fragrant, about 1 minute. Remove garlic before it starts to brown or it will leave a bitter taste.
- Stir the 1 tsp. Greek seasoning into the oil, then add the noodles and stir-fry over high heat just until the noodles start to soften, about 2 minutes.
- Turn off heat and stir in the tomato-olive mixture.
- Serve right away, with a little more Feta sprinkled on top if desired.
- If this makes more than you’ll eat at one time, I’d cook all the zucchini noodles, but only mix the tomato-olive mixture into the amount of noodles that will be eaten at that meal. Keep the cooked noodles and extra tomato-olive mixture in the fridge; then heat the noodles and mix in the Greek mixture right before you eat the leftovers.
- This will keep in the fridge okay for a day, but it’s definitely best freshly made.
Amount Per Serving: Calories: 233Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 11mgSodium: 780mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek-Style Zucchini Noodles are a fantastic meatless main dish or side dish for any phase of the original South Beach Diet, and this recipe is also suitable for any other type of low-carb or low-glycemic diet plan.
Find More Recipes Like This One:
Use Spiralizer Recipes to find more zucchini noodle recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.