I love zoodles! This recipe gets about 4 servings – we got two dinners and two lunches out of it. It seems like a lot of zoodles, but they do cook down! I use my Vegetti for this, but a spiralizer will work!
It tastes even better the next day!
- 5 small Zucchini
- Olive Oil
- Shallot or onion
- Salt and Pepper
- 4-5 Garlic cloves
- Cubed chicken, cooked (seasoned to your preference)
- Sun dried tomatoes
- Kalamata olives, halved
- dried Oregano
- Feta cheese crumbles
- Lemon juice, to taste
Heat the olive oil, add shallots and sauté until tender. Add the garlic to the pan and sauté until very fragrant.
Add zucchini noodles, turn the heat up to Medium and season zoodles with salt, pepper and Oregano. Sauté the zoodles until they just begin to soften, then add olives and sun dried tomatoes, and continue sauteing until zoodles are al dente.
Add feta cheese and desired amount of lemon juice, add the chicken and then toss to combine.
Enjoy! So good!