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I have talked a little bit about how I am trying to make some lifestyle changes to clean up my diet and drop a few pounds. I love food – from cooking to eating, the entire ritual is cathartic to me. So even though I knew I needed to lighten things up, I didn’t want my diet to consist of just salads.
Summer in the Midwest is the season of zucchini. There is a joke that you can’t leave your car doors unlocked or someone will put zucchini in it. As a child, I remember my mom harvesting bumper crops of the veggie from our garden and trying to sneak it into everything from bread to cake. I hated it! Even as an adult I was hesitant to try it, because I remembered my childhood disdain.
Thankfully my tastes have elevated (a bit) with age, and now zucchini is one of my favorite summer vegetables. While I didn’t plant any on my garden this year, it is readily available in the grocery store and from roadside stands. I buy several zucchinis each week, and almost without fail they end up as zoodles.
Zoodles are, well, zucchini noodles. I have this spiralizer and it makes quick work of turning zucchini into curly noodles. I have experimented with a lot of different toppings, but today I am going to share my current favorite way to serve (and eat!) them.
I use about 1 zucchini per serving because this is often my main dish, but if you were serving this as a side you could easily do 1 zucchini for two people. Obviously, your mileage will vary based on the size of your zucchini. Wash the outside of the zucchini, then chop the end off, then spiralize it into noodles. This is the spiralizer I use, and I love it!
Lay the noodles on paper towels or a flour sack dish towel, and throughly squeeze the moisture out.
I use stainless steel cookware, so I heat a pan, then add about 1 T of olive oil. Add the zoodles, then season with some Himylaian sea salt. I like to slightly toss them with tongs for a couple of minutes over medium heat until a bit of the crunchiness has cooked out and they are warmed through.
Transfer the zoodles to a plate lined with a paper towel to absorb any excess moisture and oil. Add to a serving bowl, then toss with black olives, feta cheese, and some sliced cherry tomatoes. Serve and enjoy!
My tomato plants are finally starting to produce, so I have tons of fresh-off-the-vine cherry tomatoes that add a bright sweetness to this dish. I prefer the feta cheese that is seasoned with herbs, often called a Mediterranean blend.
If you are looking to add a new, summer dish to your menu, try out my Mediterranian zoodles. You’ll love them!