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Greek-Style Zucchini Noodles have the flavors that make Greek Salad such a popular dish and this is a perfect summer dinner! Just use cherry tomatoes if you don’t have fresh garden tomatoes.

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Greek Zucchini Noodles shown in two serving bowls with forks

There was a time when so many low-carb eaters were totally infatuated with zucchini noodles, also called Zoodles or Zucchini Spaghetti! And even though the zucchini noodle craze has died down a bit now I still have some favorite recipes I make with them.

A few years ago when I was cooking with my niece Kara, we had a brainstorming session that produced these Greek-Style Zucchini Noodles. I could have called this recipe Greek Zucchini Spaghetti, because this is not a salad; the zucchini noodles are barely-cooked in garlic-flavored olive oil and then combined with cherry tomatoes, olives, red onion, and crumbled Feta. And there is a flavorful sauce with lemon juice, red wine vinegar, Greek seasoning, and Greek oregano.

And now it’s summer and zucchini noodles are starting to sound good for a low-carb and gluten-free dinner, so I’m reminding you about this recipe for my Friday Favorites pick this week! And if you’re a fan of Greek Salad like I am, I promise you’re going to love this idea for an easy summer dish.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What veggies did we use for this Greek Zucchini Spaghetti dish?

Garden tomatoes would be amazing in this recipe. We used a mix of red and yellow cherry tomatoes but use any type of cherry tomato you have. We used Pitted Kalamata Olives (affiliate link) but this would also be great with regular black olives if your family prefers those. We used slivers of red onion, but you can use green onion if you prefer. And definitely you could adapt the mix of vegetables to your own taste; bell pepper would be a nice addition.

What’s the best way to make Zucchini Noodles:

There are a lot of different gadgets that can be used to make zucchini noodles, but I’m a big fan of the Spiralizer! (affiliate link) If you don’t want to invest in a Spiralizer, check my post on How to Make Zucchini Noodles to see some less expensive gadgets. Whichever method you use, be sure to cut a lengthwise slit halfway through the zucchini before you start making noodles, otherwise you’ll get one long noodle!

How do you cook Zucchini Noodles?

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

    1. Heat a few tablespoons olive oil over medium-high heat in the largest frying pan you have.
    2. Add several garlic cloves and cook just until the garlic is fragrant, about 1 minute. (This is called “seasoning the oil” in Chinese cooking, but the technique works great here too.)
    3. Be careful not to let the garlic get brown, remove it when you start to smell garlic.
    4. Add zucchini noodles to the pan and stir-fry over high heat just until the noodles start to soften, about 2 minutes.
    5. Serve right away.

Will the Greek Zucchini Noodles keep in the fridge?

We made this with the Greek-seasoned mix of vegetables and Feta mixed right in the pan with the noodles, but if this makes more than you’ll eat at one meal I recommend keeping noodles and the Greek tomato-olive mixture separate and mixing it at the table so you can store the leftovers separately. If you do that the Greek Zucchini Noodles will keep in the fridge for a day or two, but it’s probably best freshly made.

Greek-Style Zucchini Noodles with Tomatoes, Olives, and Feta found on

How to make Greek-Style Zucchini Noodles:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

      1. Whisk together olive oil, lemon juice, red wine vinegar, Greek Seasoning (affiliate link), Greek Oregano (affiliate link), and black pepper to make the flavorful sauce.
      2. Cut up cherry tomatoes, red onion, and olives, and crumble the Feta.
      3. Mix all those ingredients together, saving a little Feta to sprinkle on the finished dish.
      4. I used my beloved Spiralizer on the medium-sized blade to make the zucchini noodles for this recipe.
      5. Be sure to cut a slit lengthwise in the zucchini before you spiralize or you’ll get long strings of noodles that are hard to eat.
      6. To cook the zucchini noodles, heat olive oil in a very large frying pan.  Add garlic cloves and cook long enough to season the oil.
      7. Then remove the garlic, add Greek Seasoning to the oil, add zucchini noodles and stir-fry just until they start to soften. (You might need to cook the noodles in two batches if you only have a 12 inch pan.) 
      8. Turn off heat and stir in the tomato-olive mixture.
      9. Serve warm or at room temperature, with more Feta crumbled over the top if desired.

Greek-Style Zucchini Noodles with Tomatoes, Olives, and Feta found on

Make it a Low-Carb Meal:

I’d love this with something like Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Spicy Grilled Eggplant for a low-carb meatless meal! Or serve as a side dish for Very Greek Grilled Chicken, Greek Skillet Chicken or Greek Lamb Souvlaki.

More Zucchini Noodle Dinners:

Greek-Style Zucchini Noodles
Yield: 6 servings

Greek-Style Zucchini Noodles

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

These Greek-Style Zucchini Noodles with tomatoes, olives, and Feta have all the flavors that people love in Greek Salad!

Ingredients

Zucchini Noodle Ingredients

  • 4 medium zucchini, 10 inches long
  • 2 T olive oil
  • 6 cloves garlic
  • 1 tsp. Greek seasoning (see notes)
  • salt and fresh-ground black pepper to taste

Tomato-Olive Mixture Ingredients

  • 3 T olive oil
  • 2 T fresh-squeezed lemon juice (see notes)
  • 1 T red wine vinegar
  • 1/2 tsp. Greek Seasoning
  • 1/2 tsp. Greek oregano
  • fresh-ground black pepper to taste
  • 1 1/2 cup cherry tomatoes, cut in half
  • one 6 oz. can pitted Kalamata olives, cut in half (see notes)
  • 1/2 red onion, chopped small or cut into slivers
  • 1/2 cup crumbled Feta, plus more for serving if desired

Instructions

  1. Whisk together olive oil, lemon juice, red wine vinegar, Greek Seasoning, Greek oregano, and fresh-ground black pepper to make the dressing.
  2. Cut cherry tomatoes in half and let them drain in a colander if they seem quite juicy.
  3. Drain olives and cut in half.
  4. Chop red onion and crumble the Feta.
  5. Mix drained tomatoes, olives, red onion, and Feta with the dressing, stirring gently.
  6. Wash zucchini if needed and cut off stem and blossom end.
  7. Cut a slit lengthwise going halfway through each zucchini. (This is so you get individual noodles and not one big long noodle.)  Use one of the Three Ways to Make Noodles from Zucchini to make short, medium thick zucchini noodles.
  8. Heat the 2 tablespoons olive oil over medium-high heat in the largest frying pan you have. (You may have to cook the zucchini noodles 2 batches if you don’t have a big enough pan.)
  9. Add the garlic cloves and cook just until the garlic is fragrant, about 1 minute. Remove garlic before it starts to brown or it will leave a bitter taste.
  10. Stir the 1 tsp. Greek seasoning into the oil, then add the noodles and stir-fry over high heat just until the noodles start to soften, about 2 minutes.
  11. Turn off heat and stir in the tomato-olive mixture.
  12. Serve right away, with a little more Feta sprinkled on top if desired.
  13. If this makes more than you’ll eat at one time, I’d cook all the zucchini noodles, but only mix the tomato-olive mixture into the amount of noodles that will be eaten at that meal.  Keep the cooked noodles and extra tomato-olive mixture in the fridge; then heat the noodles and mix in the Greek mixture right before you eat the leftovers.
  14. This will keep in the fridge okay for a day, but it’s definitely best freshly made.

Notes

There are a lot of good brands of Greek Seasoning (affiliate link).

I used my fresh-frozen lemon juice for this recipe.

Use regular black olives if you prefer.

This recipe created by Kalyn and Kara.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 11mgSodium: 780mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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© Danica Thomas
Category: Spiralizer
Greek-Style Zucchini Noodles shown in two serving bowls.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek-Style Zucchini Noodles are a fantastic meatless main dish or side dish for any phase of the original South Beach Diet, and this recipe is also suitable for any other type of low-carb or low-glycemic diet plan.

Find More Recipes Like This One:
Use Spiralizer Recipes to find more zucchini noodle recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This dish of Greek zucchini spaghetti was first posted in 2015. The recipe was last updated with more information in 2023.

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