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
Lighten up "pasta night" with these Mediterranean Zucchini Noodles. A simple dinner recipe that combines cherry tomatoes, sun-dried tomatoes & artichoke hearts.
Ingredients
- 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
Instructions
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Cut ends off of zucchini and spiralize. Set aside.
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Heat olive in a pan over medium heat.
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Add garlic and cherry tomatoes to the pan and sauté until tomatoes begin to burst (approx. 3-4 minutes).
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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.
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Taste and add salt & pepper as needed.
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Serve immediately** with vegan parmesan and fresh basil.
Recipe Notes
*Cook longer for a more tender noodle.
**This recipe is best served immediately - zucchini noodles have a bad habit of getting super soggy when they sit overnight.
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Oh my gosh, this is delicious. I’ve always strayed away from zucchini noodles, but flash-cooking them in the key. Thanks for the flavorful, healthy recipe. I’m adding this to a regular rotation!
Yes! That quick cook makes them more “pasta-like”. So glad you liked it!
Any suggestions on what I can use instead of artichoke hearts (Mediterranean zucchini noodles) ? I love them, but husband hates artichokes.
How about some roasted eggplant or asparagus?
tasty 🙂
Such a delicious recipe!
I made this last night for dinner and was pleasantly surprised at how wonderful it was. Full of flavor. Can’t wait to make it again!
Yay – so glad you like dit!
I agree with everyone. This was a pretty good meal and very fulling, surprisingly. 🙂 Thanks for sharing!
Awesome – glad you liked it!
Made this for dinner last night and it was AMAZING. I’ve never thought to use hummus in a sauce and it was the best thing ever. ❤️❤️❤️
Awesome – so glad you liked it!
Has anyone tried this chilled?
I made this tonight and it was delicious. A definite keeper! Thanks.
Yay – so glad you liked it!
Made this tonight. Added GF pasta. The family loved it. Thanks!
Woo-who – so glad everyone liked it!
Where does the hummus come in?
Hi Nancy – it is listed under step 4 of the instructions. 🙂
Got it stupid me it’s wonderful!
HI, do you include calories for any of your recipes? Thanks in advance!
you can always plug them in a calorie counter yourself! That calorie counter plugin that you see on blogs doesn’t work on all platforms. (also a recipe like this that calls for things with a high degree of caloric variability – vegan parm and hummus, to name a couple – isn’t going to have a reliable calorie count through a plug in)