Home Healthy recipes Greek-Style Zucchini Noodles (Video)

Greek-Style Zucchini Noodles (Video)

by Contributing Author

Greek Zucchini Noodles have the flavor of the popular Greek Salad dish and are perfect for summer dinners. If you don’t have fresh garden tomatoes, use cherry tomatoes.

Pin the recipe for Greek Zucchini Noodles to try later!

There was a time when so many low-carb eaters were obsessed with zucchini noodles, also known as zoodles or zucchini spaghetti. Although the zucchini noodle craze has died down a bit, I still have some of my favorite recipes to make with zucchini.

A few years ago, when I was cooking with my niece Carla, we had a brainstorming session and came up with something like this: Greek zucchini noodles. Since this is not a salad, this recipe could have been called Greek Zucchini Spaghetti. Zucchini noodles are lightly cooked in garlic-flavored olive oil and mixed with cherry tomatoes, olives, red onions and crushed feta cheese. Flavorful sauces using lemon juice, red wine vinegar, Greek seasonings, and Greek oregano are also available.

And since it’s summer and zucchini noodles look like a good low-carb, gluten-free dinner, I’m reminding you of this recipe in my Friday Favorites! If you’re a Greek salad fan like I am, you’ll love this easy summer cooking idea.

What ingredients do you need for this recipe?

(This is just a list of ingredients. Scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go straight to the full recipe.)

What vegetables did you use in this Greek zucchini spaghetti dish?

Garden tomatoes would be great for this recipe. I used a mix of red and yellow cherry tomatoes, but feel free to use whatever kind of cherry tomatoes you have.we used Seeded Kalamata Olives (Affiliate Link) However, if your family prefers black olives, it would be great with regular black olives. I used julienned red onions, but you can use green onions if you prefer. And definitely, you can tailor the combination of vegetables to your own taste. Peppers would also be a nice accent.

Here’s the best way to make zucchini noodles.

There are many different utensils you can use to make zucchini noodles, but I’m a big fan of the following. Spiralizer! (affiliate link) If you don’t want to invest in a Spiralizer, check out my post on how to make zucchini noodles for some cheaper gadgets. Whichever method you use, be sure to cut a vertical slit in the middle of the zucchini before you start making the noodles. Otherwise, you will end up with one long noodle.

How do you cook zucchini noodles?

Zucchini noodles are delicious raw, but in many dishes, including this one, I like them slightly cooked. Here are the steps I use for cooking:

    1. Heat a few tablespoons of olive oil in the largest frying pan you have on hand over medium heat.
    2. Add a few cloves of garlic and saute until the garlic is fragrant, about 1 minute. (This is called “seasoning the oil” in Chinese cooking, and the technique works well here as well.)
    3. Be careful not to let the garlic turn brown, and remove it when you can smell the garlic.
    4. Add the zucchini noodles to the pan and stir-fry over high heat until the noodles begin to soften, about 2 minutes.
    5. Consume immediately.

Can Greek Zucchini Noodles Be Refrigerated?

I made a mix of Greek-style seasoned veggies and feta in the pot with the noodles, but if you’re making more than you can eat in one meal, I recommend keeping the noodles and the Greek tomato-olive mix separate and mixing them at the table so you can store the leftovers separately. That way, Greek zucchini noodles can be kept in the fridge for a day or two, but they’re probably best freshly made.

Greek zucchini noodles with tomatoes, olives and feta found on KalynsKitchen.com

How to make Greek zucchini noodles:

(This is just an overview of the recipe steps. Scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe.)

      1. Mix olive oil, lemon juice and red wine vinegar well. greek seasoning (affiliate link), greek oregano (affiliate link), add black pepper to make a savory sauce.
      2. Cut cherry tomatoes, red onions, olives and crumble feta cheese.
      3. Mix all these ingredients and leave a small amount of feta cheese to sprinkle over the finished dish.
      4. used loved ones Spiralizer Use a medium-sized blade to make the zucchini noodles for this recipe.
      5. Be sure to score the zucchini vertically before spiraling it. Otherwise, the noodles will stretch too long and become difficult to eat.
      6. To cook the zucchini noodles, heat olive oil in a large skillet. Add the garlic cloves and cook long enough to season the oil.
      7. Next, remove the garlic, add the Greek seasoning to the oil, add the zucchini noodles, and sauté until they begin to soften. (If you only have a 12-inch pan, he may need to cook the noodles in two batches.)
      8. Turn off heat, add tomato-olive mixture and stir.
      9. Serve warm or at room temperature and top with crushed feta cheese if desired.

Greek zucchini noodles with tomatoes, olives and feta found on KalynsKitchen.com

Eat a low-carb diet:

Go for a low-carb, meat-free meal with something like cauliflower puree with garlic, parmesan and goat cheese, or spicy grilled eggplant. Or serve as a side dish to Greek Grilled Chicken, Greek Skillet Chicken or Greek Lamb Souvlaki.

Other Zucchini Noodle Dinners:


zucchini noodle ingredients

  • 4 medium zucchini, 10 inches long

  • Olive oil 2T

  • 6 cloves of garlic

  • 1 tsp Greek seasoning (see note)

  • Season with salt and freshly ground black pepper

Ingredients for Tomato and Olive Mixture

  • Olive oil 3T

  • 2 T freshly squeezed lemon juice (see note)

  • Red wine vinegar 1T

  • 1/2 teaspoon Greek seasoning

  • 1/2 teaspoon Greek oregano

  • Appropriate amount of freshly ground black pepper

  • 1 1/2 cups cherry tomatoes (cut in half)

  • 1 6 oz pitted Kalamata olive can be cut in half (see notes)

  • 1/2 red onion (finely chopped or finely chopped)

  • 1/2 cup crushed feta cheese, more if desired


  1. Mix olive oil, lemon juice, red wine vinegar, Greek seasoning, Greek oregano, and freshly ground black pepper to make the dressing.
  2. Cut the cherry tomatoes in half and if they look fairly juicy put them in a colander to drain.
  3. Drain the olives and cut them in half.
  4. Chop the red onion and crumble the feta cheese.
  5. Mix the drained tomatoes, olives, red onions, and feta cheese with the dressing and stir gently.
  6. Wash the zucchini and trim off the stems and flower ends as needed.
  7. Make a vertical slit along each zucchini half. (This is to make individual noodles, not one big long noodle.) Use any of the three methods of making noodles from zucchini to make short, medium-thick zucchini noodles.
  8. Heat 2 tablespoons of olive oil in the largest frying pan you have on hand over medium heat. (You may need to cook the zucchini noodles in two batches if you don’t have a large enough pan.)
  9. Add garlic and sauté until garlic is fragrant, about 1 minute. Remove the garlic before it starts to brown. Otherwise it will leave a bitter taste.
  10. Stir in 1 tsp. Add the Greek seasoning to the oil, add the noodles, and stir-fry over high heat until the noodles begin to soften, about 2 minutes.
  11. Turn off heat, add tomato-olive mixture and stir.
  12. Consume immediately. Sprinkle a little feta cheese on top if desired.
  13. If you have more than you can eat at one time, cook all of the zucchini noodles, but only mix the tomato-olive mixture into the amount of noodles that will be served for that meal. Store the cooked noodles and extra tomato-olive mixture in the refrigerator. Then heat the noodles and stir in the Greek mixture just before eating the leftovers.
  14. It’s fine for a day or so in the fridge, but it tastes best freshly made.


There are many good brands greek seasoning (affiliate link).

I used fresh frozen lemon juice in this recipe.

Use regular black olives if you prefer.

This recipe was created by Kalyn and Kara.

Nutrition Facts Table:



Serving size:


Amount Per Serving:
calorie: 233Total Fat: 21gsaturated fat: 4gTrans fat: 0gUnsaturated fat: 16gcholesterol: 11mgsodium: 780mgcarbohydrates: 10gfiber: 3gsugar: 4gprotein: 4g

Nutrition information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculation.

did you make this recipe?

did you make this recipe?Leave a star rating (recipe[印刷]button below) and share the resulting photo on Instagram. thank you!

Greek zucchini noodles served in two bowls.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Greek zucchini noodles are a great meat-free entree or side dish at any stage of the original South Beach diet, and this recipe is also suitable for other types of low-carb or low-glycemic diet plans.

Find more recipes like this:
Discover more zucchini noodle recipes like this one with Spiralizer Recipes. Use the diet type index to find recipes that are suitable for specific meal plans. You might also want to follow Kalyn’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube See all the great recipes I’m sharing there.

Historical notes for this recipe:
This Greek zucchini spaghetti dish was first posted in 2015. This recipe was last updated with more information in his 2023.

Images of Greek Zucchini Noodles on Pinterest

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