Greek Zucchini Noodles
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Chickpeas, sun dried tomatoes and zucchini noodles are tossed with a balsamic vinegar dressing in this vegetarian and gluten free Greek Zucchini Noodles recipe!
Happy Meatless Monday everyone! I have a super quick and easy new vegetarian recipe to share with you today. With the first day of spring less than a week away, I’m tossing some healthy new dishes into my weekly menu.
While I love pasta, every once in a while, I’m down to ditch traditional wheat noodles for zucchini noodles. It packs more veggies into the dish, while also keeping it gluten free!
For this zucchini noodles recipe I went “greek style” and tossed in garbanzo beans. I topped the dish with sun dried tomatoes and feta cheese for a burst of flavor and a touch of creaminess.
This dish turned out so delicious and it was super easy to make! If you’ve got 15 minutes, you’ve got time to make this recipe for dinner tonight.
Ingredients
- Olive oil
- Fresh lemon juice
- Balsamic vinegar
- Green onions
- Dried oregano
- Kosher salt
- Black pepper
- Garlic cloves
- Zucchinis (use a spiralizer to spiralize the zucchinis into 4 cups zoodles)
- Chickpeas (also called garbanzo beans)
- Feta cheese
- Sun dried tomatoes (if in oil, drained)
Instructions
In a small bowl, combine ¼ cup olive oil, lemon juice, balsamic vinegar, green onions, dried oregano, kosher salt and black pepper.
Whisk well, then set aside.
Add 1 tablespoon olive oil to a large skillet on the stove over medium-high heat. Add the garlic, saute 1 minute, then add the zucchini noodles, saute 2-3 minutes.
Turn the heat off and toss the zucchini noodles in the balsamic lemon dressing.
Place in a bowl and top with the chickpeas, feta cheese and sun dried tomatoes.
What’s your favorite way to eat zucchini noodles? Comment below and let me know!
In addition to these Greek Zucchini Noodles, I love these Bruschetta Grilled Chicken Zoodle Bowls, Vegan Pad Thai with Zoodles and Pesto Baked Salmon with Zucchini Noodles & Roasted Cherry Tomatoes!
Greek Zucchini Noodles
Ingredients
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon green onions, diced
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 large zucchinis, spiralized into 4 cups zoodles
- 1 cup canned chickpeas, drained and rinsed
- ¼ cup feta cheese, crumbled
- ¼ cup sun dried tomatoes, if in oil, drained
Instructions
- In a small bowl, combine the ¼ cup olive oil, lemon juice, balsamic vinegar, green onions, dried oregano, kosher salt and black pepper.
- Whisk well, then set aside.
- Add the remaining 1 tablespoon olive oil to a large skillet on the stove over medium-high heat. Add the garlic, saute 1 minute, then add the zucchini noodles, saute 2-3 minutes.
- Turn the heat off and toss the zucchini noodles in the balsamic lemon dressing.
- Place in a bowl and top with the chickpeas, feta cheese and sun dried tomatoes.
Nutrition Facts
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