Zoodles are back, and it’s been FOREVER! It was my go-to lunch and Saturday night dinner way back when, but it took a back seat when the sourdough trend replaced my low-carb leanings. But the new year is upon us – which means lightening things up post our 8-day latke fest and zoodles are making a comeback!
I had some defrosted chopped spinach in the fridge and a little chunk of feta so I decided to add those components and it may just be my favorite combo to date!
Spinach Feta Zoodles
1 zucchini, julienned with a julienne peeler
2 tbsp extra virgin olive oil
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded mozarella cheese
1/4 cup feta crumbles
red pepper flakes, for finishing
Method:
Heat the olive oil in a nonstick skillet and saute the spinach until warmed through. Season with salt and pepper. Add the garlic and continue to saute until softened. Add the zoodles and saute over high heat until softened, about 2 minutes. Season with salt and stir to incorporate. Top with mozzarella and feta and cover with foil until melted. Sprinkle with red pepper flakes or drizzle some hot sauce before serving.
Related Recipes:
cheesy zoodle marinara
tuna zoodle puttanesca
zoodle bolognese