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!
Beth
April 16, 2019 at 9:54 amI made this dish this morning before I went to work. I cooked my zoodles in microwave and then put the sauce on after the zoodles were hot for my lunch. Heated for another minute and a half with the sauce on. IT IS INCREDIBLE. Co-workers so jelly! And then I tell them it’s all veggies and they can'[t believe it! I put my vegan parm on it and WOW gourmet lunch.
Simply a 5 start recipe for flavor and ease. The only thing I would change is to add some mushrooms to it because I love mushrooms!
Well done!
Beth
April 16, 2019 at 9:55 am5 “star” recipe!
Dom
April 12, 2019 at 1:24 pmMy husband and I just made this. Like right now. And the only thing that got me to stop stuffing my mouth with this dish was this deep deep gratitude I felt for Rene for posting this for foodies like me who are trying to go vegan but can’t give up their love for good food and rich flavor. THIS WAS BOMMMBBBB, you guys!!! Like, I got a tear kind of bomb. Will definitely be a regular in this house! (and my husband who is not vegan agrees) T H A N K Y O U R E N E ! You are making my vegan dreams come true!!!
Rene
April 15, 2019 at 7:18 pmYou are so sweet. I’m so happy this was a hit with you and the hubby!
Katie
February 4, 2019 at 1:49 pmOh 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!
Rene
February 4, 2019 at 2:36 pmYes! That quick cook makes them more “pasta-like”. So glad you liked it!
Victoria
January 30, 2019 at 12:44 pmAny suggestions on what I can use instead of artichoke hearts (Mediterranean zucchini noodles) ? I love them, but husband hates artichokes.
Rene
January 30, 2019 at 3:43 pmHow about some roasted eggplant or asparagus?
Dejan Pavkovic
January 27, 2019 at 4:10 amtasty 🙂
Haley
January 16, 2019 at 6:34 amSuch a delicious recipe!
Brenda L Dorey
January 15, 2019 at 2:57 amI 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!
Rene
January 16, 2019 at 8:38 amYay – so glad you like dit!
Maria
January 14, 2019 at 4:52 pmI agree with everyone. This was a pretty good meal and very fulling, surprisingly. 🙂 Thanks for sharing!
Rene
January 16, 2019 at 8:38 amAwesome – glad you liked it!
Rachel
August 14, 2018 at 5:57 pmMade 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. ❤️❤️❤️
Rene
August 15, 2018 at 8:31 amAwesome – so glad you liked it!
Coreena
August 7, 2018 at 11:35 amHas anyone tried this chilled?
Janet Dorward
July 23, 2018 at 7:17 pmI made this tonight and it was delicious. A definite keeper! Thanks.
Rene
July 24, 2018 at 2:50 pmYay – so glad you liked it!
Pam
June 25, 2018 at 4:20 pmMade this tonight. Added GF pasta. The family loved it. Thanks!
Rene
July 3, 2018 at 2:11 amWoo-who – so glad everyone liked it!
Nancy flynt
February 18, 2018 at 6:41 amWhere does the hummus come in?
Rene
February 18, 2018 at 7:55 amHi Nancy – it is listed under step 4 of the instructions. 🙂
Nancy flynt
February 18, 2018 at 4:17 pmGot it stupid me it’s wonderful!
Nancy
February 7, 2018 at 8:46 amHI, do you include calories for any of your recipes? Thanks in advance!
Ashley
February 8, 2018 at 6:51 amyou 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)