Mediterranean Zucchini Noodles
Mediterranean Zucchini Noodles have a meatless sauce with tomatoes, onion, garlic, herbs, olives, and capers for a low-carb dinner that tastes amazing! Check out Bowl Meals for more ideas like this one!
Even people who aren’t vegetarians will enjoy a plant-based meal like these Mediterranean Zucchini Noodles that are loaded with flavor from tomatoes, garlic, onion, capers, olives, and dried and fresh herbs. And if you like all those flavors and you’re already a fan of zucchini noodles (also called zoodles), this might become your favorite recipe using them.
I’ll be the first to admit that you need to combine zucchini noodles with strongly-flavored ingredients to make them into something that really makes your mouth come alive. But when we created this recipe, Kara and I were thrilled with what a perfect mixture of interesting flavors it was, and my brother Rand (who was visiting) gobbled up the leftovers. And this amazing recipe is not only a perfect plant-based meal, but it’s also Low-Carb, Gluten-Free, Paleo, and Vegan, so this one definitely has you covered for healthy eating options!
How Do You Make Zucchini Noodles:
If you’re not that familiar with making noodles from zucchini, you might want to read my post about Three Ways to Make Noodles from Zucchini.
How to Make Mediterranean Zucchini Noodles:
(Scroll down for complete recipe including nutritional information.)
- The sauce comes together quickly, so assemble the minced garlic, chopped red onion, dried herbs, cherry tomato halves, Kalamata olives, capers, red pepper flakes, and chopped parsley.
- You’ll need 4 medium zucchini. Use one of the Three Methods for Making Zucchini Noodles to make medium-thick noodles. (I used the Spiralizer (affiliate link) with the larger noodle blade.)
- Saute onions in olive oil, then add the minced garlic and dried herbs.
- Add the tomatoes and cook a couple of minutes.
- Add the olives, capers, and red pepper flakes and cook a couple of minutes more.
- Then turn off the heat and stir in the chopped parsley.
- Heat a generous tablespoon of olive oil in another large non-stick pan and add garlic to season the oil. Cook the garlic just until it’s fragrant, then remove.
- Add the zucchini noodles, and cook over high heat for 2-3 minutes, just until the noodles are barely starting to soften and slightly flavored with the garlic.
- Put noodles into individual serving bowls and top with some of the sauce mixture.
- Hope you enjoy the Mediterranean Zucchini Noodles as much as we did!
More Meatless Zucchini Noodles to Try:
Greek-Style Zucchini Noodles with Tomatoes, Olives, and Feta ~ Kalyn’s Kitchen
Zucchini Noodles with Creamy Chipotle Cauliflower Sauce ~ Barefeet in the Kitchen
Garlicky Zucchini Noodles with Tomatoes and Burrata ~ Kalyn’s Kitchen
Zucchini Noodles with Parmesan ~ Lauren Kelly Nutrition
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce ~ Kalyn’s Kitchen
Sesame Zucchini Noodles ~ Cupcakes and Kale Chips
- 4 medium zucchini (about 8 inches long)
- 3 T olive oil (divided)
- 1/4 cup finely chopped red onion
- 1 T finely minced garlic
- 4 peeled garlic cloves
- 1/2 tsp. Italian herb blend
- 1/2 tsp. dried oregano
- 2 cups cherry tomatoes, cut in half
- 1/2 cup Kalamata olives, drained and cut in half (see notes)
- 1/4 cup capers, drained and chopped
- red pepper flakes to taste (I used about 1/2 teaspoon)
- 1/4 chop chopped parsley
- Chop the red onion, peel and mince garlic, cut cherry tomatoes in half, cut Kalamata olives in half, chop capers, and chop the parsley.
- Have the olive oil, dried herbs, red pepper flakes, and peeled garlic cloves ready.
- Wash the zucchini if needed and pat dry with paper towel.
- Use one of the Three Methods for Making Zucchini Noodles to make medium-thick noodles. I used the Spiralizer (affiliate link) with the larger noodle blade.
- Use Kitchen Shears (affiliate link) to cut through the pile of noodles a few times to make shorter noodles.
- Heat the 2 tablespoons olive oil in a medium-sized frying pan over medium-high heat; then add the chopped red onions and cook about 2 minutes.
- Add the garlic and dried herbs and cook a minute more.
- Add the tomatoes and cook about 2 minutes.
- Then add the olives, capers, and red pepper flakes and cook another minute or two.
- Turn off heat and stir in the chopped parsley.
- Heat the other tablespoon of oil (or slight more) over high heat in a large non-stick frying pan or wok. (I used my new Green Pan Wok, which worked perfectly.)
- When the oil is hot, add the whole garlic cloves and cook about 30 seconds (just until you smell garlic), then discard the garlic. (Don’t let the garlic brown or it will taste bitter.)
- Add the noodles and cook 2-3 minutes over high heat, stirring a few times, just until the noodles are hot and have started to soften.
- Divide the hot noodles among serving bowls and top each with a generous scoop of the sauce mixture.
Just use regular black olives if you’re not a fan of Greek olives.
Leftovers can be kept in the fridge and gently reheated in a hot pan, although this is definitely best when it’s freshly made.
Recipe created by Kalyn and Kara.
Amount Per Serving: Calories: 188Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 318mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 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:
Mediterranean Zucchini Noodles are low-carb, gluten-free, dairy-free, vegan, and Paleo as well as perfect for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Spiralizer Recipes for more zucchini noodle recipes ideas. 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.