Zucchini noodles are super-easy, full of freshness and healthy dish that will take you less than 20 minutes to prepare.
Zucchini is one of the very low-calorie vegetables. It doesn’t contain any cholesterol or saturated fats and is an excellent source of dietary fiber. Cherry tomatoes are rich in vitamins and feta cheese is a great source of sodium and calcium.
Such noodles are perfect for any part of the day; it will not only load your body, but also give you a fresh taste of summer.
- 2 medium zucchini, 7-10 inches long
- 1 red onion, finely chopped
- 1 cup cherry tomatoes, cut in half
- 1 oz pitted black olives, drained, cut in half
- 1/2 cup crumbled feta, plus more for serving
- 2 tbsp olive oil
- 2-3 garlic cloves
- 1/4 tbsp dried oregano
- 1 tbsp fresh lemon juice
- sea salt and freshly ground black pepper to taste
How to make Zucchini Noodles?
Prepare vegetables: wash zucchinis, cut off the ends, peel 2-3 cloves garlic, peel and chop the red onion. Cut cherry tomatoes in half, crumble feta cheese and drain the olives.
Make zucchini noodles. There are several ways to make vegetable noodles: you can use a mandoline slicer, julienne peeler or spiralizer, any of these will work.
Crush garlic cloves using a flat side of the knife (the blade facing away from your). Press the clove; it will crush easily. Heat olive oil in a large non-sticking frying pan, add crushed garlic and cook enough to flavor the oil. Remove the garlic right before it becomes brown, other way it will make the oil tastes bitter.
Add dried oregano and chopped onion to the pan, fry until soft. Then add zucchini noodles, stir-fry for 1 minute. Add cherry tomatoes, olives; cut in half, crumbled feta, fresh lemon juice and cook for another 2 minutes over high heat.
Turn off the heat, add salt, pepper and mix well. Divide between 2 plates, sprinkle with more feta, serve with a quarter lemon slice.