delihilt.blogg.se - Olive garden zoodles recipe

#Olive garden zoodles recipe how to#

Serve warm or at room temperature, with more Feta crumbled over the top if desired.

Turn off heat and stir in the tomato-olive mixture.

Then remove the garlic, add Greek Seasoning to the oil, add zucchini noodles and stir-fry just until they start to soften.

(You might need to cook the noodles in two batches if you only have a 12 inch pan.) Add garlic cloves and cook long enough to season the oil.

To cook the zucchini noodles, heat olive oil in a very large frying pan.

Be sure to cut a slit lengthwise in the zucchini before you spiralize or you’ll get long strings of noodles that are hard to eat.

I used my beloved Spiralizer on the medium-sized blade to make the zucchini noodles for this recipe.

Mix those ingredients together, saving a little Feta to sprinkle on the finished dish.

Cut up cherry tomatoes, red onion, and olives, and crumble the Feta.

Whisk together olive oil, lemon juice, red wine vinegar, Greek Seasoning (affiliate link), Greek Oregano (affiliate link), and black pepper to make the flavorful dressing.

(Scroll down to see the complete printable recipe with nutritional information.)

Add zucchini noodles to the pan and stir-fry over high heat just until the noodles start to soften, about 2 minutes.

Be careful not to let the garlic get brown, remove it when you start to smell garlic.

(This is called “seasoning the oil” in Chinese cooking, but the technique works great here too.)

Add several garlic cloves and cook just until the garlic is fragrant, about 1 minute.

Heat a few tablespoons olive oil over medium-high heat in the largest frying pan you have.

Here are the steps I use for cooking them: Zucchini noodles are good raw, but for many dishes I like them just slightly cooked. Whichever method you use, be sure to cut a lengthwise slit halfway through the zucchini before you start making noodles, otherwise you’ll get one long noodle! How do you cook Zucchini Noodles?

#Olive garden zoodles recipe how to#

There are a lot of different gadgets that can be used to make zucchini noodles, but I’m a big fan of the Spiralizer! (affiliate link) If you don’t want to invest in a spiralizer, check my post on How to Make Zucchini Noodles. What’s the best way to make Zucchini Noodles: pitted Kalamata olives, or use black olives.fresh-squeezed lemon juice I used my fresh-frozen lemon juice.salt and fresh-ground black pepper to taste.

What ingredients do you need for this recipe?

And if you’re a fan of Greek Salad like I am, I promise you’re going to love this idea for an easy dinner. This made a perfect easy healthy dinner for a hot summer day. We used the mix of red and yellow cherry tomatoes but use any type of cherry tomato you have, and to keep it kid-friendly we used plain black olives, but you could adapt the mix of vegetables to your own taste. We made this with the Greek-seasoned mix of vegetables and Feta mixed right in the pan with the noodles, but if this makes more than you’ll eat at one meal I recommend keeping noodles and the Greek tomato-olive mixture separate and mixing it at the table so you can store the leftovers separately. Kara and I both loved the barely-cooked zucchini noodles with cherry tomatoes, olives, red onion, crumbled Feta, and Greek seasonings when we tested this recipe. I think it was using some of my favorite flavor combinations combined with zucchini noodles that made me into such a fan.Īnd a few years ago when I was cooking with my niece Kara, we had a brainstorming session that produced these Greek-Style Zucchini Noodles. And now it’s almost summer and zucchini noodles are starting to sound good for a low-carb and gluten-free dinner idea, so I’m reminding you about this recipe! I’ve been infatuated with zucchini noodles for a few years now, and I used to make them with a simple julienne peeler before I discovered the Spiralizer.