Greek Zoodles

I know what you’re thinking, “Zoodles, again?!” But I’m telling you, “YES, zoodles, again!!!” They are absolutely delicious and in the summer when I don’t want to turn the oven or stove on out of fear of legit heat stroke, I turn to the zoodler. This recipe is super easy and makes a nice big batch so you will have plenty of left overs. I made this on a Sunday for Peter and myself and it got us through Wednesday with lunch and dinners. That’s a lot of zoodles right there!

So here’s what you will need:


  • 6 medium zucchini
  • 1 package cherry tomatoes (halved or quartered)
  • 2 cans sliced black olives
  • 2 cans quartered artichoke hearts
  • 1 jar sun-dried tomatoes
    • note: if you use sun-dried tomatoes packed in oil, decrease your grapeseed oil a little bit so it doesn’t get too oil-y
  • 4 cloves garlic
  • 4 tablespoons balsamic vinegar
  • 1/2 cup grapeseed oil (we use grapeseed oil but olive oil would be great, too!)
  • 4 tablespoons water
  • salt and pepper to taste

instructions (~25 minutes)

  • spiralize zucchini
  • slice cherry tomatoes
  • rinse and drain olives – add to bowl of veggies
  • rinse and drain artichokes – add to bowl of veggies
  • combine all sauce ingredients (except oil) into the food processor
  • pulse ingredients and drizzle oil through the top, pulsing continuously as you add the oil
  • sauce should be thick and smooth – similar to a pesto
  • pour sauce over vegetables, toss until everything is well coated
  • serve and enjoy!

Like I said, we ate this for a few days and it tasted great after setting in the fridge. I am obsessed with this sun-dried tomato dressing. It is so simple but packs a ton of flavor. I can’t even wait to make this again. Plus, this is the perfect warm weather meal because you aren’t sweating after cooking dinner! I should mention I meant to add feta cheese on top but forgot to grab it at the store. This seems to be a theme with me, forgetting to buy ingredients. Oops! Feta would be the perfect contrast to the sun-dried tomato sauce. Also, some freshly chopped basil would be delicious sprinkled on top before serving.

Let me know what you think, my friends! Sorry but not sorry for bombarding you with more zucchini noodles. They are just too darn good! Check back in you try this recipe out or leave me a note on Instagram! I would love to hear from you. Happy hump day, hope it was a good one!

Love, The Adams


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