GREEK ZOODLE SALAD

I probably should apologize now for my zucchini zoodle addiction.  Since making them over the weekend in this recipe I have made it 3 times.  Seriously!!!  If you are looking for quick but good and healthy meals you need to try zoodles.  

One thing you must remember when making zucchini zoodles they are going to have a lot of natural water because zucchini does.  I highly suggest when you make your zoodles to place them in a paper towel lined dish so the paper towel can absorb some of the excess liquid.  Also, if you cook your zoodles this can cause them to get soggy so you do not cook them for a long time period.  In this recipe, you are not cooking them so you do not have to worry about that.

Using zoodles in place of pasta is such a great way to cut carbs and fat.  You can literally use them in place of about any pasta.  

Start by making your zucchini zoodles.  I used a julienne peeler.  I need to break out my new spiralizer.  

Chop some cucumber.

Add the cucumber in a bowl with the zucchini zoodles.

Chop some red onion.

Add them to the bowl with the cucumber and zoodles.

Cut in half some grape tomatoes.

Slice some Kalamata olives.  Toss the tomatoes and the olives into the bowl with the other ingredients.

Add some green olives to the mix.  This is an optional step.

Add your dressing and some pepper.

Break up some feta into crumbles and place in the bowl.

Give it a good mix.

Top with a bit more feta and a few pepperoncini peppers and you have a beautiful Greek Zoodle Salad.

GREEK ZOODLE SALAD

Ingredients

• 3 medium zucchini
• 1/2 English cucumber
• 1/4 red onion
• 15 grape tomatoes
• 20 Kalamata olives
• 10 to 15 green olives
• 4 oz feta crumbled
• 4 pepperoncini peppers
• 2 tablespoons Greek dressing 
• 1/2 teaspoon black pepper

Directions

• Use your spiralizer or a julienne pepper to make zoodles out of the zucchini.  Place zoodles in a paper towel-lined bowl to absorb some of the liquid from the zucchini for a couple of minutes while you do the next step.
• Chop the English cucumber into small pieces.  Add the.
•  zoodles into a bowl with the cucumber.
• Chop the red onion, half the grape tomatoes, slice the kalamata and green olives and add all to the bowl of zucchini and cucumbers.
• Crumble half of the feta into the bowl.  Add dressing and fresh cracked pepper.  Stir.
• Top with the last of the feta and add pepperoncini peppers to the top.  

It is better to eat this shortly after fixing to prevent too much liquid forming in the bowl.  

I really can not say or explain how much I am loving making various zoodles dishes.  I already have tomorrows planned out.  So, you better stay tuned. 

Here is another zoodle recipe.  SHRIMP AND ITALIAN TOMATO ZOODLES.  

Oh and this is my 300th post!!!!  Check em out folks.

ENJOY!!