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
- 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.
- 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.
- Heat large skillet (preferably cast iron) on medium-high for 5 minutes. Add olive oil, garlic and onions and allow them to get fragrant.
- 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.
- Add the tomato, olive and lemon juice mixture to the skillet and cook for an additional 5 minutes.
- Top with restaurant chicken (or any meat you prefer) and garnish with fresh parsley.