Categories: Vegetables
Ingredients
- 4 medium zucchini, 8-10 inches long
- 2 T olive oil
- 6-8 cloves garlic
- 1 tsp. Greek seasoning (I love The Spice House Greektown Seasoning, but there are a lot of good brands.)
- salt and fresh-ground black pepper to taste
- Tomato-Olive Mixture Ingredients:
- 3 T olive oil
- 2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- 1 T red wine vinegar
- 1/2 tsp. Greek Seasoning
- 1/2 tsp. Greek oregano
- fresh-ground black pepper to taste
- 1 1/2 cup cherry tomatoes, cut in half
- 1 can (6 oz. drained) pitted black or Kalamata olives, cut in half
- 1/2 red onion, chopped small or cut into slivers
- 1/2 cup crumbled Feta, plus more for serving if desired
Directions
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Whisk together olive oil, lemon juice, red wine vinegar, Greek Seasoning, Greek oregano, and fresh-ground black pepper to make the dressing. Cut cherry tomatoes in half and let them drain in a colander if they seem quite juicy. Drain olives and cut in half. Chop red onion and crumble the Feta. Mix drained tomatoes, olives, red onion, and Feta with the dressing, stirring gently.
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Wash zucchini if needed and cut off stem and blossom end. Cut a slit lengthwise going halfway through each zucchini. (This is so you get individual noodles and not one big long noodle.) Use one of the Three Ways to Make Noodles from Zucchini to make short, medium thick zucchini noodles.
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Heat the 2 tablespoons olive oil over medium-high heat in the largest frying pan you have. (You may have to do this in 2 batches if you don’t have a big enough pan.) Add the garlic cloves and cook just until the garlic is fragrant, about 1 minute. Remove garlic before it starts to brown or it will leave a bitter taste. Stir the 1 tsp. Greek seasoning into the oil, then add the noodles and stir-fry over high heat just until the noodles start to soften, about 2 minutes. Turn off heat and stir in the tomato-olive mixture. Serve right away, with a little more Feta sprinkled on top if desired.
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If this makes more than you’ll eat at one time, I’d cook all the zucchini noodles, but only mix the tomato-olive mixture into the amount of noodles that will be eaten at that meal. Keep the cooked noodles and extra tomato-olive mixture in the fridge; then heat the noodles and mix in the Greek mixture right before you eat the leftovers. (This will keep in the fridge okay for a day, but it’s definitely best freshly made.)