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
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Mediterranean “Pasta” – Low Carb, Gluten Free, Primal
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Yield: Makes 4 Servings
Print Recipe
Pin RecipeIngredients
- 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
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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Made this tonight…. AMAZING!
Can’t wait to order a spiral slicer…it’s about time I try out these veggie noodles! Looks so good.
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 .
Had this tonight – excellent!
Made this last night…well close to… Didn’t have spinach or parsley so had to make without. OMG…amazing!!! I’ll be making this again and again (and doing serious reading through the rest of your recipes)
I am going to make this tonight for my hubby and 2 1/2 year old. She will not eat zucchini but I am hoping this will make it more “fun” and I can slip one past her. Quick question. I received the spiral slicer you recommended for Christmas and I wasn’t sure if you used the thick side or the thin side for these noodles?
I’ve used both. Either side works just fine.
I made this for me and put some on my picky husband’s plate and he looked at it with his nose in the air and I said, you can try it but if you don’t like it don’t eat it I will…….. My husband had thirds and for three days in a row we “had to have it, per his request”. I make this yummy dish quite often as it’s his favorite, mine too of course! Thank you for sharing!!
Stories like this make my day! Thank you so much for sharing!
Dang! I don’t have the Feta cheese or Kalamata olives! Got to hit the grocery story tomorrow! I was thinking of also adding artichoke, because I love it in/on EVERYTHING, but what kind of meat can I add to make it a complete meal?
Made this tonight, cut in half. Ate it all…wonder if that puts me over my carb limit? :/ Didn’t have the olives or feta but it was delicious despite. Will definitely make this part of the regular rotation! Thanks for the recipe!!
this was amazing!!!
I just made this and brought to work to share with some friends…was amazing! Everyone couldn’t believe it was not pasta!
Ah, the OLIVES are what bring the flavours out! 🙂
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!!!
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!
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.
Made it… Oh my..this is a keeper for sure~luv it!!!
Yay! So happy you enjoyed it!
Did you use sun dried tomatoes in oil or not? I saw both in the store and wasn’t sure.
I prefer the ones that are packed dry (just as a personal taste preference), but you can use either for this recipe.