Greek style zucchini noodles have the flavors that make Greek salad a hit and this is a perfect summer dinner! Only use cherry tomatoes if you don’t have garden fresh tomatoes.
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There was a time when a lot of low-carb eaters were completely infatuated Zucchini noodles, also called Zoodles or Zucchini Spaghetti! And even though the zucchini pasta craze has died down a bit now, I still have a few favorite recipes that I make with them.
A few years ago when I was cooking with my niece Cara, we had a brainstorming session that produced this Greek style zucchini noodles. I could have called this recipe Greek spaghetti zucchini, because this isn’t a salad; Zucchini noodles are barely cooked in garlic-flavored olive oil and then mixed with cherry tomatoes, olives, red onions, and crumbled feta cheese. And there’s a delicious dressing with lemon juice, red wine vinegar, Greek seasoning, and Greek oregano.
And now it’s summertime and zucchini noodles are starting to look good for a low-carb, gluten-free dinner, so I’m reminding you of this recipe of mine. Favorite Friday Pick this week! And if you are a fan Greek salad Like me, I promise you’ll love this idea for an easy summer dish.
What ingredients do you need for this recipe?
(This is a list of ingredients only; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)
What vegetables did we use in this greek zucchini spaghetti dish?
Garden tomatoes would be great in this recipe. We used a mix of red and yellow cherry tomatoes but any kind of cherry tomato you have on hand. We were Pitted kalamata olives (affiliate link) But this would also go great with regular black olives if your family prefers that. We used sliced red onions, but you can use green onions if you prefer. And certainly you can adapt the mix of vegetables to your taste; Paprika would be a nice addition.
What is the best way to make zucchini noodles:
There are a lot of different tools that can be used to make zucchini noodles, but I’m a big fan of the zucchini noodles spiralizer! (affiliate link) If you don’t want to invest in Spiralizer, check out my post at How to make zucchini noodles To see some of the less expensive tools. Whichever method you use, be sure to cut a lengthwise slit halfway through the zucchini before you start making the noodles, or you’ll end up with long noodles!
How do you cook zucchini noodles?
Zucchini noodles are fine raw, but for many dishes including this one, I like them a little overcooked. Here are the steps I use to cook it:
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- Heat a few tablespoons of olive oil over medium-high heat in your largest skillet.
- Add several cloves of garlic and cook until fragrant, about a minute. (This is called “oil seasoning” in Chinese cooking, but the technique works great here, too.)
- Be careful not to let the garlic turn brown, remove it when you start to smell garlic.
- Add the zucchini noodles to the skillet and toss over high heat just until the noodles begin to soften, about 2 minutes.
- Serve immediately.
Will the Greek zucchini noodles keep in the fridge?
We made this with a mixture of Greek-seasoned veggies and feta mixed in the pan right with the pasta, but if that makes you more than you’ll eat in one meal, I recommend separating the pasta and Greek tomato-olive mixture and mixing them on the table so you can store leftovers separately. If you do this, the Greek zucchini noodles will keep in the fridge for a day or two, but fresh is best.
How to make Greek zucchini noodles:
(This is just a summary of the recipe steps; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, you will be taken directly to the full recipe.)
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- Whisk together the olive oil, lemon juice, and red wine vinegar. Greek seasoning (affiliate link), Greek oregano (referral link), and black pepper to make the delicious sauce.
- Chop the cherry tomatoes, red onion, olives, and feta crumbles.
- Mix all of these ingredients together, saving a little feta cheese to sprinkle on the finished dish.
- I used my love spiralizer Use a medium-sized blade to make the zucchini noodles for this recipe.
- Make sure to cut the slit lengthwise in the zucchini before they overcook or you’ll get long, hard-to-eat noodle strings.
- To cook the zucchini noodles, heat the olive oil in an extra-large skillet. Add the garlic cloves and cook just long enough to coat the oil.
- Then remove the garlic, add the Greek seasoning to the oil, add the zucchini noodles and fry until they start to soften. (You may need to cook the pasta in two batches if you only have a 12-inch skillet.)
- Turn off the heat and stir in the tomato and olive mixture.
- Serve warm or at room temperature, with more crumbled feta over the top if desired.
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Make it a low-carb meal:
I like something like this Cauliflower puree with garlic, parmesan cheese and goat cheese or Spicy grilled eggplant For a low-carb, meat-free meal! or served as a side dish to Very Greek grilled chickenAnd Greek fried chicken or Greek lamb souvlaki.
More zucchini pasta dinners:
ingredients
Ingredients for zucchini noodles
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4 medium carrots, about 10 inches long
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2 tons of olive oil
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6 garlic cloves
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1 tsp. Greek seasoning (see notes)
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Salt and freshly ground black pepper to taste
Ingredients for the mixture of tomatoes and olives
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3 tons of olive oil
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2 teaspoons fresh lemon juice (see notes)
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1 tbsp of red wine vinegar
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1/2 tsp. Greek seasoning
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1/2 tsp. Greek seasoning
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Freshly ground black pepper to taste
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1 1/2 cups cherry tomatoes, cut in half
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one 6 oz. Kalamata olives can be cut in half (see notes)
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1/2 red onion, sliced small or cut into slivers
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1/2 cup crumbled feta cheese, plus more for serving if desired
directions
- Whisk together the olive oil, lemon juice, red wine vinegar, Greek seasoning, Greek oregano, and freshly ground black pepper to make the dressing.
- Cut the cherry tomatoes in half and let them drain in a colander if they seem too juicy.
- Drain the olives and cut them in half.
- Chop the red onion and chop the feta.
- Mix the tomatoes, olives, red onion, and feta into the dressing, stirring gently.
- Wash the zucchini if necessary and cut off the stem and flower end.
- Cut a lengthwise slit in the middle of each zucchini. (This is so you get individual noodles and not big long noodles.) Use one of Three ways to make noodles from zucchini To make zucchini noodles of short and medium thickness.
- Heat 2 tablespoons of the olive oil over medium-high heat in your largest skillet. (You may have to cook the zucchini noodles in two batches if you don’t have a large enough skillet.)
- Add the garlic cloves and cook until fragrant, about a minute. Remove the garlic before it starts to brown, or you’ll be left with a bitter taste.
- Stir in 1 tsp. Add the Greek seasoning to the oil, then add the noodles and toss over high heat just until the noodles begin to soften, about 2 minutes.
- Turn off the heat and stir in the tomato and olive mixture.
- Serve immediately, sprinkling a little feta cheese on top if desired.
- If that makes more than you’ll eat at one time, I’ll cook all the zucchini noodles, but just mix the tomato and olive mixture into the amount of noodles that will be eaten in that meal. Keep cooked pasta, tomato mixture, and extra olives in the refrigerator; Then heat up the pasta and mix it in the Greek mix before you eat the leftovers.
- This will keep well in the fridge for a day, but is definitely best fresh.
notes
There are a lot of good brands for Greek seasoning (referral link).
I have used Fresh and frozen lemon juice for this recipe.
Use regular black olives if you prefer.
This recipe was created by Kalyn and Kara.
Nutrition information:
fruit:
6
Serving size:
1
Amount per service:
Calories: 233Total fat: 21 gramsSaturated fat: 4 gramsUnsaturated fats: 0 gramsUnsaturated fats: 16 gramsCholesterol: 11 mgsodium: 780 mgcarbohydrates: 10 gramsFiber: 3 gramssugar: 4 gramsprotein: 4 grams
Nutrition info is automatically calculated by the Recipe Plug-In I’m using. I am not a nutritionist and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Greek-style zucchini noodles are a great meatless main dish or side dish for any phase of the authentic 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 these:
Uses Spiralizer recipes Find more zucchini pasta recipes like this one. Use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to follow Kalyn’s Kitchen on PinterestAnd in FacebookAnd on instagramAnd on TikTokor on YouTube See all the good recipes I share there.
Historical notes for this recipe:
This dish of Greek zucchini spaghetti was first published in 2015. The recipe was recently updated with more information in 2023.
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