Mediterranean Zucchini Noodles
Lighten up “pasta night” with these Mediterranean Zucchini Noodles. A simple dinner recipe that combines cherry tomatoes, sun-dried tomatoes & artichoke hearts.
I know zucchini noodles are “so five years ago”, but when you are looking for a lighter meal, they are the perfect swap for traditional pasta. And today, we’re going to toss these noodles in a delicious combo of Mediterranean flavors.
I’m talking cherry tomatoes, sun-dried tomatoes, artichoke hearts and of course, plenty of freshly chopped garlic.
Now, if you’re not on board for eating just veggies for dinner, you could easily swap half of the zucchini for spaghetti noodles.
There’s no judgement here.
But if you want to go straight up, full throttle, veggie delight, then follow the recipe as is.
All of the ingredients in this recipe are straight forward and should be easy to find.
cherry tomatoes – get them anywhere.
artichoke hearts – I love the grilled ones from Trader Joe’s, but you can get them at any grocery store.
sun-dried tomatoes – again, I love the ones from Trader Joe’s, but you can find them at any grocery store.
zucchini noodles – now this one is kinda funny. In the past you had to have a spiralizer to make these noodles. But NOW, they sell zucchini that is already spiralized at pretty much every grocery store! I’ve seen them literally everywhere – including Target.
But if you love making zucchini noodles at home, spiralizers are super affordable.
TSV TIP: This spiralizer is similar to the one I own and I have been using it for a few years with no complaints.
If you do decide to invest in a spiralizer, there are lots of other veggies you can make into noodles. Some of my favorites are sweet potatoes, russet potatoes and carrots.
Check out my Sweet Potato Noodle Salad with Peanut Sauce for more inspo!
This recipe is best served immediately – zucchini noodles have a bad habit of getting super soggy when they sit overnight.
Because of this, I listed the ingredients to make 2 large servings (or 4 side-dish sized servings). If you are cooking for four large servings (and don’t plan on having leftovers), then double up on the ingredients to make sure there is enough to go around.
TSV TIP: If you’ve never eaten zucchini noodles, be sure to taste the texture as you go. I like a little bit of crunch, so I only sauteed these for about 2 minutes. If you prefer a softer texture, just double the cooking time.
Mediterranean Zucchini Noodles
- 2 large zucchini or 1 package of store-bought zucchini noodles
- 1 tsp olive oil
- 4 cloves garlic diced
- 10 oz cherry tomatoes cut in half
- 1/2 cup jarred artichoke hearts drained and chopped
- 1/4 cup sun-dried tomatoes drained and chopped
- 2-4 oz plain hummus
- 1 tsp oregano
- 1/2 tsp red wine vinegar plus more to taste
- salt & pepper to taste
- vegan parmesan + fresh basil for topping
- Cut ends off of zucchini and spiralize. Set aside.
- Heat olive in a pan over medium heat.
- Add garlic and cherry tomatoes to the pan and sauté until tomatoes begin to burst (approx. 3-4 minutes).
- Add zucchini noodles, artichoke hearts, sun-dried tomatoes, hummus, oregano and red wine vinegar to the pan. Sauté for 1-2 minutes, or until zucchini is tender-crisp* and everything is heated through.
- Taste and add salt & pepper as needed.
- Serve immediately** with vegan parmesan and fresh basil.
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