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
Scale
Ingredients
- 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
