Keto Low-Carb Greek Zoodles
Fresh zucchini noodles sauteed with Mediterranean flavors: briny olives, marinated artichoke hearts, tangy feta, and ripe tomato. A quick, light dish that delivers classic Greek tastes without grains or heavy oils. Ready in under 15 minutes, perfect for weeknight dinners or meal prep. This version skips oil during the initial sauté to keep carbs minimal while the zucchini releases its own moisture.
Ingredients
Instructions
- 1
Spiralize zucchini into noodles if using fresh, or use store-bought.
- 2
Heat large skillet over medium-high without oil. Add zoodles and sauté, stirring often, until water content reduces.
- 3
Stir in drained artichoke hearts, tomato, and minced garlic. Cook until warmed through.
- 4
Add feta cheese and olives. Season with black pepper and toss gently to combine.
Tips
Don't skip draining the artichoke jar thoroughly; excess brine will make the dish watery. Pat zoodles dry with paper towels if available for faster cooking.
Toast feta gently by tossing it in at the very end off heat so it stays creamy. Add it seconds before serving.
For deeper flavor, reserve some artichoke marinating liquid and add a splash if the pan becomes too dry.
Good to Know
Refrigerate cooked zoodles in an airtight container up to 2 days. Feta and olives may separate; retoss before serving. Do not freeze; zoodles become mushy upon thaw.
Prep ingredients (chop tomato, mince garlic, drain artichokes) up to 1 day ahead. Store separately. Spiralize zucchini same day to prevent browning.
Serve immediately while zoodles are warm and feta is creamy. Pair with lemon wedge and crusty bread on the side for non-low-carb eaters.
Common Mistakes
Don't skip the initial dry sauté; it removes excess water so the dish isn't soggy.
Don't over-cook zoodles before adding other ingredients; they soften quickly and become mushy.
Don't add feta too early; it will break down and become stringy rather than creamy.
Substitutions
Dairy-Free Swaps
General Alternatives
softer texture
FAQ
Can I make this ahead and reheat?
Yes, prepare up to 2 days ahead and refrigerate. Reheat gently in a skillet over low heat, stirring carefully. Add feta just before serving to restore creaminess. Texture will be softer than fresh.
What if I don't have a spiralizer?
Use a julienne peeler, mandoline, or box grater on the wide holes. Or buy pre-spiralized zucchini noodles from the produce section. Cooking time may vary slightly.
Can I freeze leftovers?
Not recommended. Zucchini noodles release excess water upon thawing, making the dish mushy and watery. Best consumed fresh within 2 days.