Keto Greek-Style Zucchini Noodles with Feta
Fresh zucchini noodles stir-fried with garlic and tossed with a bright lemon-vinegar dressing, cherry tomatoes, Kalamata olives, red onion, and crumbled feta. Ready in under 15 minutes, this light Mediterranean dish works as a side or standalone meal.
Ingredients
- 4 medium zucchini, 10 inches long, whole
- 2 T olive oil, for cooking noodles
- 6 cloves garlic, whole
- 1 tsp Greek seasoning, ground
- salt, to taste(optional)
- fresh-ground black pepper, to taste(optional)
- 3 T olive oil, for dressing
- 2 T lemon juice, fresh-squeezed
- 1 T red wine vinegar, whole
- ½ tsp Greek seasoning, ground
- ½ tsp Greek oregano, drieddried oregano1:1herb
slightly different profile
- fresh-ground black pepper, to taste(optional)
- 1 ½ cup cherry tomatoes, halved
- 6 oz Kalamata olives, pitted, canned, drained, halved
- ½ red onion, chopped small or slivered
- ½ cup feta cheese, crumbled
Instructions
- 1
Whisk together olive oil, lemon juice, red wine vinegar, Greek seasoning, Greek oregano, and black pepper to make dressing.
- 2
Halve cherry tomatoes and drain in colander if very juicy.
- 3
Drain and halve olives.
- 4
Chop red onion and crumble feta.
- 5
Combine drained tomatoes, olives, onion, and feta with dressing, stirring gently.
- 6
Wash zucchini and trim stem and blossom ends.
- 7
Cut lengthwise slit halfway through each zucchini to ensure individual noodles form, then make zucchini noodles using preferred method.
- 8
Heat olive oil over medium-high heat in largest available frying pan.
- 9
Add garlic cloves and cook until fragrant, about 1 minute, then remove before browning.
- 10
Stir Greek seasoning into oil, add noodles, and stir-fry over high heat until starting to soften, about 2 minutes.
- 11
Remove from heat and stir in tomato-olive mixture.
- 12
Serve immediately with additional feta if desired.
Tips
Cut zucchini lengthwise halfway through to prevent one long noodle; use preferred noodle-making method for consistent texture.
Remove garlic immediately once fragrant to avoid bitterness.
Drain tomatoes if juicy to prevent watery dish.
Keep cooked noodles separate from tomato-olive mixture for leftovers; reheat and combine just before serving.
Good to Know
Refrigerate up to 1 day. Noodles absorb dressing and soften on standing.
Prepare dressing, chop vegetables, and crumble feta up to 4 hours ahead. Make noodles and cook just before serving.
Immediately after combining for best texture. Serve warm with extra feta on top.
Common Mistakes
Brown garlic to avoid bitter, burnt flavor.
Overcook noodles past 2 minutes to avoid mushy texture.
Skip the lengthwise zucchini slit to prevent one long noodle instead of short strands.