I finally broke down and bought a spiralizer (affiliate link – this is the one I have). I went back and forth about it trying to decide whether or not I needed another gadget. Finally, I decided it would be worth it to be able to make zoodles – like this Greek Zoodles recipe.These zucchini noodles are topped with a hearty, flavorful sauce. The hot sauce softens the zoodles up just enough without making them mushy or watery. Not having to pre-cook the zoodles also makes this a quick meal that’s ready in about 20 minutes. It’s a yummy, good-for-you dinner that’s perfect for weeknights!
Greek Zoodles Recipe
- 1/2 lb . ground beef
- Any combination of 2 red yellow, or orange bell peppers, diced
- 1 small red onion chopped
- 4 cloves garlic minced
- 14.5 oz can tomatoes with basil and oregano
- 14 oz can crushed tomatoes
- 6 oz can tomato paste
- 1 T . dried basil
- 1 tsp . dried oregano
- 1/2 c . pitted Kalamata olives
- 1/2 c . crumbled feta cheese
- 2 T . fresh oregano torn
- Salt and pepper
- 5 zucchini
In a large skillet, cook the beef until browned; drain.
Add peppers and onion over medium heat until meat is no longer pink.
Stir in garlic, and cook for 30 seconds.
Add tomatoes, crushed tomatoes, tomato paste, basil, oregano, and salt and pepper to taste. Stir to combine.
Let simmer for 10 minutes, or until hot and bubbly.
While sauce is simmering, trim ends from washed zucchini.
Spiralize zucchini according to spiralizer directions.
Serve sauce over zucchini noodles (zoodles), and top with olives, feta, and fresh oregano just before serving.
If you don't want to use a spiralizer, you could use a julienner to make matchstick zoodles instead.