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 to pack 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 for protein, then 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!
- ¼ cup + 1 tbsp olive oil (divided)
- ¼ cup fresh lemon juice
- 2 tbsp balsamic vinegar
- 1 tbsp green onions (diced)
- ½ tsp dried oregano
- ¼ tsp kosher salt
- ½ tsp black pepper
- 3 cloves garlic (minced)
- 2 large zucchinis (spiralized into 4 cups zoodles)
- 1 cup chickpeas or garbanzo beans (drained & rinsed)
- ¼ cup feta cheese (crumbled)
- ¼ cup sun dried tomatoes (if in oil, drained)
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 tbsp olive oil to a large skillet 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 Pesto Baked Salmon with Zucchini Noodles & Roasted Cherry Tomatoes, yum!
♣ Vegetarian Option: This recipe is vegetarian. Omit the feta cheese to make this recipe vegan.
♦ Gluten Free Option: This recipe is gluten free.
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