Greek Zucchini Noodles with Feta, Olives, Artichokes and Tomatoes

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Elements

  • 1 lb (about 2 medium) zucchini squash
  • 1 lb (about 2 medium) yellow squash
  • 1 15ouncescan diced tomatoes, drained
  • 1 cup artichoke hearts, diced
  • 1 cup black olives, drained and sliced
  • 1 cup crumbled feta cheese
  • salt and pepper to style
  • 1 cup rotisserie hen or turkey (optionally available so as to add extra protein – miss for vegan or vegetarian)

Directions

  1. Utilizing a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini and squash into noodles.
  2. Result in 5 cups of water to a boil in a medium sauce pan.
  3. As soon as the water is boiling, add the zucchini and squash noodles and boil for three minutes.
  4. Drain noodles right into a strainer and gently press a few of the extra liquid out with a paper towel. (They have a tendency to make added sauce runny should you don’t.)
  5. Add zoodles and all remaining elements to a medium bowl and toss to mix.
  6. Serve instantly.

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