Need a new idea for zoodles? Try Mediterranean Zucchini Noodles with Goat Cheese plus spinach, walnuts, and sun-dried tomatoes. It makes a great side dish or light lunch.
Zucchini season is winding down and I’ve been taking full advantage of it. We’ve made Roasted Zucchini Fries with Parmesan, Zucchini Roll-Ups with Goat Cheese and Peppers, and we’ve topped sautéed zoodles with pasta sauce and some of these chicken and turkey sausage meatballs for a quick dinner. Yum.
When I found a jar of sun-dried tomatoes in the pantry and some goat cheese in the refrigerator, I came up with Mediterranean Zucchini Noodles with Goat Cheese. I had read a similar recipe elsewhere that inspired me, but couldn’t find it when I wanted it (of course). I’m sure now it will appear.
The sun-dried tomatoes really make this dish by adding sweetness. The goat cheese lends creaminess and a bit of tang. The noodles make a great dinner side or a light lunch that travels well.
No spiralizer? Many grocery stores sell zucchini already cut into noodles. If yours doesn’t, check out Taste of Home’s instructions for making them with a vegetable peeler, knife, or grater.
Other Zucchini Noodle Recipes
Like the whole zoodle idea? Try these other ideas:
Mediterranean Zucchini Noodles with Goat Cheese
Zucchini noodles (“zoodles”) lightly sautéed and topped with sun-dried tomatoes, walnuts, spinach, and goat cheese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
zoodles, zucchini noodles
sun-dried tomatoes (packed in olive oil)
from the jar of sun-dried tomatoes
Herbes de Provence
- kosher salt
- freshly ground black pepper
white wine or water
goat cheese or feta cheese
Place the walnuts in a small nonstick skillet over medium heat. Cook, tossing constantly, until the walnuts have browned slightly and are fragrant. Remove from heat and let cool.
Heat 1-1/2 tablespoons of olive oil (from the jar of sun-dried tomatoes) in a large skillet over medium heat. Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring occasionally, until the noodles have begun to soften, about 5 minutes. Transfer the noodles to a serving bowl.
Add remaining 1-1/2 tablespoons of olive oil to the pan along with the wine, sun-dried tomatoes, and spinach. Cook, stirring occasionally, until the spinach has wilted. Top the zucchini noodles with the spinach mixture.
Garnish with walnuts and cheese.
If you can’t find pre-cut zucchini noodles, use a spiralizer or vegetable peeler and make your own.
You can also use dry sun-dried tomatoes. Cut them into strips with scissors, then submerge them in boiling water to soften. Use regular olive oil to replace the oil that would have been in the jar.
Nutrition facts per serving (1 cup)
Saturated fat: 5g
Polyunsaturated fat: 1g
Monounsaturated fat: 4g
Vitamin A: 69%
Vitamin C: 79%