Mediterranean Zucchini Noodles with Goat Cheese

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Need a brand new thought for zoodles? Try Mediterranean Zucchini Noodles with Goat Cheese plus spinach, walnuts, and sun-dried tomatoes. It makes an important aspect dish or mild lunch.

Zucchini season is winding down and I’ve been taking full benefit of it. We’ve made Roasted Zucchini Fries with Parmesan, Zucchini Roll-Ups with Goat Cheese and Peppers, and we’ve topped sautéed zoodles with pasta sauce and a few of these rooster and turkey sausage meatballs for a fast dinner. Yum.

When I discovered a jar of sun-dried tomatoes within the pantry and a few goat cheese within the fridge, I got here up with Mediterranean Zucchini Noodles with Goat Cheese. I had learn the same recipe elsewhere that impressed me, however couldn’t discover it once I wished it (in fact). I’m certain now it is going to seem.

The sun-dried tomatoes actually make this dish by including sweetness. The goat cheese lends creaminess and a little bit of tang. The noodles make an important dinner aspect or a lightweight lunch that travels properly.

No spiralizer? Many grocery shops promote zucchini already lower into noodles. If yours doesn’t, try Taste of Home’s directions for making them with a vegetable peeler, knife, or grater.

Other Zucchini Noodle Recipes

Like the entire zoodle thought? Try these different concepts:

Mediterranean Zucchini Noodles with Goat Cheese

Zucchini noodles (“zoodles”) calmly sautéed and topped with sun-dried tomatoes, walnuts, spinach, and goat cheese

Author: Shelby Kinnaird (Diabetic Foodie)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course:

Side Dishes

Cuisine:

Mediterranean

Keyword:

zoodles, zucchini noodles

Servings: four

Mediterranean Zucchini Noodles with Goat Cheese

Ingredients

1/four
cup
walnuts
chopped
four
ounces
sun-dried tomatoes (packed in olive oil)
thinly sliced
three
tablespoons
olive oil
from the jar of sun-dried tomatoes
1
pound
zucchini noodles
1/2
teaspoon
Herbes de Provence
2
garlic cloves
chopped
kosher salt
freshly floor black pepper
1/four
cup
white wine or water
three
ounces
child spinach
four
ounces
goat cheese or feta cheese
crumbled

Instructions

Place the walnuts in a small nonstick skillet over medium warmth. Cook, tossing consistently, till the walnuts have browned barely and are aromatic. Remove from warmth and let cool.
Heat 1-1/2 tablespoons of olive oil (from the jar of sun-dried tomatoes) in a big skillet over medium warmth. Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring sometimes, till the noodles have begun to melt, about 5 minutes. Transfer the noodles to a serving bowl.
Add remaining 1-1/2 tablespoons of olive oil to the pan alongside with the wine, sun-dried tomatoes, and spinach. Cook, stirring sometimes, till the spinach has wilted. Top the zucchini noodles with the spinach combination.
Garnish with walnuts and cheese.

Recipe Notes

If you’ll be able to’t discover pre-cut zucchini noodles, use a spiralizer or vegetable peeler and make your personal.

You may use dry sun-dried tomatoes. Cut them into strips with scissors, then submerge them in boiling water to melt. Use common olive oil to switch the oil that may have been within the jar.