Great Greek Z'paghetti + 6 More Healthy Zucchini Noodle Recipes
1/2 of recipe (about 1 1/2 cups): 154 calories, 5.5g total fat (1.5g sat. fat), 584mg sodium, 21g carbs, 6g fiber, 12.5g sugars, 6.5g protein
Cook: 5 minutes
1 lb. (about 2 medium) zucchini
1/2 cup artichoke hearts packed in water, drained and chopped
1/4 cup bagged sun-dried tomatoes (not packed in oil), chopped
2 tbsp. sliced Kalamata or black olives
2 tbsp. light Italian dressing
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. dried oregano
2 tbsp. crumbled feta cheese
Using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 3 minutes.
Transfer to a strainer, and thoroughly drain.
Remove skillet from heat. Respray, and bring to medium heat. Add drained zucchini and all remaining ingredients except feta. Cook and stir until hot and well mixed, about 2 minutes.
Serve topped with feta.
MAKES 2 SERVINGS
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