I love, love, love the combination of olive oil, garlic and butter on noodles. Zucchini noodles are no exception to this rule. This dish is packed with flavor and super easy to make. It is also great served as a cold salad. I like to make it a one pot low carb meal and add chicken or shrimp to it. If you like a saucier low carb pasta variation, try topping it with the Keto Garlic Parmesan Cream sauce from my Brussels Sprouts recipe. This Paderno Spiral Slicer is the one I swear by. I've used a lot of others in the past, but this is by far the sturdiest, most versatile and best made. Get one here.
Check out some of my other favorite low carb zucchini recipes:
- Hasselback Zucchini Pepperoni Pizza
- Roasted Mushrooms Zucchini and Eggplant with Rosemary
- Almond Parmesan Crusted Zucchini Crisps
- Rainbow Vegetable Noodles
- Garlic Thyme Squash Noodle
Mediterranean "Pasta" – Low Carb, Gluten Free, Primal
- Yield: Makes 4 Servings 1x
Ingredients
Scale
- 2 large zucchini, spiral sliced (here is the spiral slicer I use)
- 1 cup spinach, packed
- 2 tbsp olive oil
- 2 tbsp butter
- 5 cloves garlic, minced
- sea salt and black pepper, to taste
- ¼ cup sun-dried tomatoes
- 2 tbsp capers
- 2 tbsp Italian flat leaf parsley, chopped
- 10 kalamata olives, halved
- ¼ cup Parmesan cheese, shredded
- ¼ cup feta cheese, crumbled
Instructions
- In a large sauté pan, over medium heat, add zucchini, spinach, olive oil, butter, garlic, sea salt and black pepper. Sauté until zucchini is tender and spinach is wilted. Drain excess liquid.
- To the pan, add sun-dried tomatoes, capers, parsley, and kalamata olives. Mix in and sauté 2-3 minutes.
- Remove from heat and toss with Parmesan and feta cheeses before serving.
Notes
Per Serving - Calories: 231 | Fat: 20g | Protein: 6.5g | Net Carbs: 6.5g
Terri Iverson says
To serve this as a cold salad, would you make it just like the recipe and let it cool? Seems like the flavors would be better.
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Ninotchka says
Made it and it was super tasty. Thanks!
AJP says
Extremely tasty, but following this recipe makes only a little more than 1 serving. If trying to feed 4 people like I was, you'll have to triple much of the recipe and make 3 separate batches.
★★★★★
Melissa says
Did you use sun dried tomatoes in oil or not? I saw both in the store and wasn't sure.
Peace Love and Low Carb says
I prefer the ones that are packed dry (just as a personal taste preference), but you can use either for this recipe.
Kathleen E. Broussard says
I have one of those spiral gadgets and I love it . I bought 20 zucchini and used the gadget . I froze the zucchini and I made my own sauce with tomatoes and all the different veggies that go in it and froze it too . Now when I want to eat any of it I just defrost it warm it up and it is ready to eat . I love that little machine . I bought one just like the one they ae advertising up at the top .
Linda says
Made it... Oh my..this is a keeper for sure~luv it!!!
Peace Love and Low Carb says
Yay! So happy you enjoyed it!
RCA32 says
This was awesome! Made it exactly as written! My advice is to double it because it was all gone and I have NO leftovers for work tomorrow!
TY s much for a great recipe!
Peace Love and Low Carb says
If there is ever a problem to have with a recipe, running out would be it!! Thanks so much for sharing. So happy you enjoyed it.
Bethany says
I ended up eating this raw and adding artichoke hearts too! My teenage daughter even thought it was good and she usually turns her nose up to my zucchini noodles. My husband said it's a keeper so thank you very much!!!