[1]
I’m just gonna tell ya . . . you’ll wonder where zoodles have been all your life.
Mediterranean Zoodles
- 2 medium or 4 small zucchini made into noodle sized strips
- 1-2 Tbsp EV Olive Oil or Coconut Oil if you’re using fresh tomatoes
- 2 Cups tomatoes chopped (or home canned Italian seasoned stew tomatoes)
- 2-3 minced garlic cloves
- 1 tsp Dried Italian Seasoning (if you don’t have fresh herbs)
- Or about 1/3 cup chopped fresh basil, oregano, and basil
- 2 Tbsp capers
- 1/4 cup Kalamata olives coarsely chopped
- 1/4 dried tomatoes coarsely chopped
- 1/4 cup dry white wine (or water or chicken/vegetable broth)
- salt and pepper to taste
- red pepper flakes to taste
- feta cheese for topping
In a large skillet, add oil, and garlic and tomatoes (and dried seasoning if using). Cook for about 4-5 minutes till garlic is fragrant. Add olives, capers, and dried tomatoes and continue cooking till heated through.
Add zucchini zoodles, wine, salt, pepper and red pepper flakes and cook till zoodles are tender crisp which will only take a few minutes.
Add fresh herbs and top with feta.
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© 2018, Pamela [2]. All rights reserved.