Ingredients:

  • 4 medium zucchini (approx 1.5 lbs / 680g), spiralized
  • 1/2 tsp (3g) kosher salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (70g) Kalamata olives, pitted and sliced
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. Spiralize the zucchini into long ribbons. Place them in a colander, toss with 1/2 tsp salt, and let sit for 10 minutes to draw out moisture.
  2. Using hands or a clean kitchen towel, firmly squeeze out the excess liquid from the zucchini noodles.
  3. Heat 1 tbsp of the olive oil in a skillet over medium-high heat until shimmering. Add the zucchini noodles and sauté for 2–3 minutes until vibrant green and tender-crisp.
  4. Add the remaining olive oil, minced garlic, dried oregano, and black pepper to the pan, sautéing for another minute until the garlic smells fragrant.
  5. Stir in the cherry tomatoes, Kalamata olives, and red onion, cooking just until the tomatoes begin to soften.
  6. Remove from heat and stir in the fresh lemon juice.
  7. Fold in the crumbled feta cheese and chopped parsley before serving.