Mediterranean Zucchini “Noodles”

While watching the Food Network one lazy Saturday morning, I saw Ree Drummond create the most delicious looking vegetarian dish.  That says a lot coming from me because I’m not really a vegetable girl.  I’ve tried getting myself to like them and frankly I just don’t.  BUT for some reason this dish sparked my interest (maybe because I focused more on the garlic and tomato sautee which I felt like I could smell through the screen!).

I’ve adapted her original recipe quite a bit to include protein and a few other of my favorite ingredients.  It’s turned into more of a Mediterranean zucchini sautee than zoodles.

I’ll also say that Ree used a veggie peeler to create zucchini “ribbons”.  Yeah, well, I tried that and failed miserably.  She made it look way easier than it was.  Since I don’t have a spiralizer, I just cut my zucchini into thin strips and it worlds just as well!

Mediterranean Zucchini “Noodles”

1 Tbsp. olive oil
1/2 tsp. chopped garlic (I used jarred)
15 g onion, chopped
1 medium zucchini, julienned
1 lemon, juiced
100 g Roma tomato, diced
15 g sliced kalamata olives
Fresh parsley

  1. Cut the zucchini in half long ways and then slice finely with a sharp knife so you have strips that somewhat resemble noodles.  It’s totally okay if they are different lengths.
  2. Place tomato, olives, and lemon juice in a bowl to marry the flavors together while you wait to add them into the rest of the dish.
  3. Heat large skillet (preferably cast iron) on medium-high for 5 minutes.  Add olive oil, garlic and onions and allow them to get fragrant.
  4. After about 3-4 minutes, add in the zucchini.  Cook for about 6-7 minutes then turn the heat down to low-medium and allow the zucchini to keep cooking and get a slight brown char on just a few of the pieces for texture.
  5. Add the tomato, olive and lemon juice mixture to the skillet and cook for an additional 5 minutes.
  6. Top with restaurant chicken (or any meat you prefer) and garnish with fresh parsley.
IMG_4889
Mediterranean Zucchini “Noodles” topped with chicken

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