We loved these Greek-Style Zucchini Noodles with Tomatoes, Olives, and Feta, all the flavors that make Greek Salad such a perfect summer dish! And these flavorful zucchini noodles are low-carb, gluten-free, meatless, and perfect for the South Beach Diet.
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. So I guess it's not too surprising that when I recently set out to make zucchini noodles with spicy peanut sauce with my niece Kara, as we talked about the idea I realized I had a very similar recipe already on the blog! But it turned out just fine in the end because that led to a brainstorming session that produced these Greek-Style Zucchini Noodles!
Kara and I both loved these barely-cooked zucchini noodles with cherry tomatoes, olives, red onion, crumbled Feta, and Greek seasonings. We made this with the Greek-seasoned mix of vegetables and Feta mixed 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 that shows up in the stores this time of year, 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 Meatless Monday dinner for a hot summer day.
(You can find more meatless recipes by using the photo-index category for Meatless Monday or checking Vegetarian Recipes in the recipe index. For some fantastic Meatless Monday ideas from other bloggers, take a look at Meatless Monday at BlogHer, where I write a weekly post spotlighting fabulous meatless recipe ideas I find around the web.)
Edit: Greek Style Zucchini Noodles was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).
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 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, but if you don't want to invest in a spiralizer, check my post on Three Ways to Make Noodles from Zucchini and Other Vegetables. 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 do this 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. I'd love this with something like Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meatless meal!
Greek-Style Zucchini Noodles with Tomatoes, Olives, and Feta
(Makes 4-6 servings; recipe created by Kalyn and Kara.)
Zucchini Noodle Ingredients:
4 medium zucchini, 8-10 inches long
2 T olive oil
6-8 cloves garlic
1 tsp. Greek seasoning (I love The Spice House Greektown Seasoning, but there are a lot of good brands.)
salt and fresh-ground black pepper to taste
Tomato-Olive Mixture Ingredients:
3 T olive oil
2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
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
1 can (6 oz. drained) pitted black or Kalamata olives, cut in half
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 do this in 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.)
South Beach Diet / Low-Carb Diet Suggestions:
This is a fantastic meatless main dish or side dish for any phase of the South Beach Diet, and it's also suitable for any other type of Low-Carb diet plan.
Find More 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.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Zucchini Noodle Dinners You Might Like:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
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
Tahini Zucchini Noodles ~ Love and Lemons
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)