Who’s still got zucchini coming out of their ears? This recipe for Mediterranean zucchini noodles is fast and easy to pull together. You’ve also got an optional part that means you can add some protein to top off all that veggie goodness.
I’ve been working with a vegetable spiralizer all summer, and before that I was using a julienne peeler for vegetable noodles. It’s fine, but the noodles it produces are so thin that when you have leftovers they don’t taste quite as good the next day. The spiralizer has that thick plate for making thicker zucchini noodles that can hold up to the sauce and are just as good (sometimes better) the next day.
I’m a big fan of Mediterranean flavors and after coming back from Italy I’m even more in love with them. So it’s a good thing the fresh tomatoes are still rolling in. Albeit a little slower than a couple of months ago.
Once I got this Mediterranean dressing recipe right, I knew it was going over zucchini noodles. While it’s not still 100+ everyday around here, it’s still pretty hot and I’m looking for any excuse I can find to not turn on the cook top. (Yes, this dressing would work great with pasta too.) The bright citrus tang in this will wake you right up after a long day of work. Plus you can serve this dish hot or cold. No I didn’t cook the zucchini noodles in this recipe, but you could if you wanted to. I did do a quick cook on some mixed seafood that I picked up at Trader Joe’s. I wanted this dish to be a bit more filling than just the zoodles.
You could top this with leftover chicken, grilled fish or use the seafood mix like I did. I thawed the seafood then cooked it in a little olive oil, grated clove of garlic and squirt of lemon juice. I didn’t use a recipe for it, which is why you don’t see it in the recipe below. Just use your imagination and go a little crazy if you want to toss some protein on top of this Paleo dish. Huh? not only are these zucchini noodles Paleo, but their gluten free too! Look at me hitting all the cool things in one of my recipes. LOL
The zucchini noodles get even better tasting the longer they sit in the dressing, so don’t be afraid of packing up any leftovers (or making more than you need so you have some leftovers).
Have you been making zucchini noodles this summer? What equipment do you use to make them?
- Mediterranean Dressing
- 3 Tablespoons Red Wine Vinegar
- Juice of 1 Lemon
- 1½ Tablespoons Extra Virgin Olive Oil
- Pinch of Kosher Salt
- Freshly Ground Black Pepper
- For Zucchini Noodles
- 2 Pounds Zucchini, spiralized
- 20 Cherry Tomatoes, cut in half
- 6-12 Kalamata Olives (depends on how much you like them)
- 3-4 Stems of Fresh Oregano, leaves removed
- Feta Cheese
- Mediterranean Dressing
- Thoroughly mix all ingredients together and set aside. (The salt and pepper are added to taste.)
- For Zucchini Noodles
- Toss all ingredients into a large bowl, including oregano leaves. (use 1-2 teaspoons of dried oregano if you don't have fresh - the quantity depends on how much you like oregano flavor)
- Stir dressing and pour it over top of the noodle mixture.
- Toss to combine.
- Refrigerate until ready to serve.
- Top with feta cheese when serving.
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I have one of those hand held noodley things and I agree, unless it’s a tiny bit of carrot, I don’t use it at all. This dish would tick every box for both of us.
Hi Maureen. I think you and John could really get into this one.