Mediterranean Zucchini Pasta

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  • 3 zucchini, medium in size
  • 1 cup cherry tomatoes, halved
  • 1 can artichoke hearts (drained), chopped
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup extra virgin olive oil
  • 1 lemon, zest
  • 2 lemons, juiced
  • 1 tablespoon white vinegar
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons dried oregano (or 1 tablespoon of fresh oregano)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Crumbled goat feta cheese


  1. Spiralize the zucchini's and place in a colander.

  2. Add the cherry tomatoes, artichoke hearts, and olives in a large bowl then toss in the zucchini noodles.

  3. In a small bowl add in oil.  Then add in lemon zest, lemon juice, vinegar, garlic, parsley, oregano, salt and pepper.  Stir together then pour over zucchini pasta.

  4. To serve add salad to a large platter then top with goat feta cheese and drizzle a little extra extra virgin olive oil.  


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