Cooking for one? If you have a few simple ingredients lying around, you can have yourself a delicious and satisfying meal in no time. Try these Greek Zucchini Noodles with our homemade Greek Balsamic Dressing for a healthy option that’s low in fat and carbs and big on nutrition.Print
Greek Zucchini Noodles make a quick and hearty hot meal. Paleo and vegan options.
- 1 medium thin zucchini, spiralized (about a cup, packed)
- 4 Kalamata olives, sliced
- 2 tbsp chopped sun-dried tomatoes (bagged and dry, not in oil)
- 2 tsp homemade Greek Balsamic Dressing
- 1 tsp extra virgin olive oil
- 1 tbsp diced red onion
- 1–2 tbsp crumbled feta cheese (omit for paleo/vegan options)
- 1 tsp salt
- Optional: Lemon wedge for serving
- Line a dinner plate with 2 sheets of paper towel and spread the spiralized zucchini noodles out in a single layer. Sprinkle with the teaspoon of salt and set aside for 10 minutes. After 10 minutes, transfer to a colander, rinse thoroughly with cold water, and blot dry with fresh paper towels. While it isn’t an absolute requirement, “sweating” the zucchini helps to prevent watery noodles.
- While zucchini is sweating, combine dressing, tomatoes and olives in a small bowl and set aside.
- Heat a large skillet over medium heat and add the teaspoon of olive oil and onions or shallots. Cook until soft and beginning to brown.
- Add the prepared zucchini noodles and toss. Continue cooking until they just begin to soften, then add the tomato mixture and toss again.
- Continue cooking until noodles have reached their desired consistency and transfer to a plate or bowl.
- Top with feta cheese (omit for paleo/vegan options) and serve immediately. Drizzle with lemon juice from a small wedge, if desired.
Keywords: Greek zucchini noodles, greek zoodles, paleo option, vegan option, grain-free, gluten-free , quick meals, cooking for one, weeknight meals, cheap eats, keto, low-carb, low-fat