Mediterranean Zucchini Spaghetti

I am on a mission to convince all the doubters (like me!) that zucchini spaghetti is DELISH! Especially when it's tossed with lots of Mediterranean yum...sundried tomatoes, Kalamata olives, and artichoke hearts. Add some basil, garlic, and mizithra cheese, top it off with garlicky toasted breadcrumbs, and we've got a hearty Mediterranean side dish that'll be the star of any meal!

I had very mixed feelings about zucchini spaghetti until pretty much right now. I was confused about how to make it or cook it, and no one in my family was impressed with any of my attempts. But you guys, I have finally seen the light! If you’ve been reluctant to try zucchini as pasta, this Mediterranean zucchini spaghetti recipe will change your mind too.

How to cook zucchini spaghetti

When I started working with zucchini noodles (or zoodles, as they are sometimes called), they seemed to just get soggy and limp no matter how I prepared them. Blanching, sautéing, roasting, baking, nothing worked. Have you found the same thing? They usually taste fine, but more often than not the texture is just…not a substitute for pasta.

I finally discovered that the real secret is to barely cook your zucchini noodles. For real! In this Mediterranean zucchini spaghetti recipe, they are simply tossed into the pan with the other ingredients, given just a few minutes to cook gently, and they’re done. They are tender but still al dente and full of zucchini flavor. 

I also toss in some whole wheat spaghetti to provide some structure to keep the zucchini noodles together. It also adds enough fiber and protein to make this a hearty, satisfying vegetarian main. You can of course make this dish with all zucchini or all whole wheat pasta, and it'll still be awesome.

Working with whole wheat pasta

For a long time, my family was NOT INTERESTED in eating whole wheat spaghetti. And I’ll admit, while it’s definitely healthier, it’s not always a great substitute for pasta made with semolina wheat. But I’ve played around with it a lot in my kitchen, and I’ve discovered there are times when whole wheat spaghetti really works:

• In preparations that don’t involve a creamy sauce. 
• When it’s paired with strong flavors that can compete with the more robust taste of whole wheat.
• In dishes that involve multiple contrasting textures (like zucchini!)

This Mediterranean zucchini spaghetti recipe is all three of these things...and results in a vegetarian side dish that is not just healthy, but delicious and satisfying. 

A quick word to the wise…don’t overcook your pasta! Whole wheat spaghetti is by nature more dense and chewy than semolina wheat pasta. In the case of this dish, that is an advantage! If you haven’t worked with whole wheat pasta before, resist the temptation to cook the pasta until it’s mushy, and stick close to the cooking time on the packaging. 

Tips to make the perfect Mediterranean zucchini spaghetti

• Use a julienne peeler to get your zucchini noodles as thin as possible. You can also use a spiralizer, although I find spiral noodles break a little more readily and don’t incorporate with the spaghetti as well. It’ll taste just fine though! I use this OXO Good Grips Julienne Y-Peeler from Amazon.
• Avoid the seedy center of the zucchini. The centers are seedy and tend to not hold together as well, so I start peeling on the outside of the zucchini and stop when I start to hit the seeds. I then turn the zucchini and repeat the process until all I have left is the core. You can save the center for another use, or chop it up and throw it in while you are sautéing the rest of the ingredients before you add the pasta.
• Use artichoke hearts packed in water, not oil. I use these quartered artichoke hearts from Napoleon, which are always nice and firm and not too salty. You can also use frozen artichoke hearts, just thaw them in the refrigerator before you start cooking.

Prep ahead and storage information

You can prep all of the ingredients in this dish ahead of time except for the garlic. Make the zucchini spaghetti no more than a day in advance. The whole wheat spaghetti can be cooked up to three days ahead. I recommend bringing it up to room temperature before adding it to the pan, and giving it a couple of extra minutes to heat up. 

Store in an airtight container in the refrigerator for up to 5 days. It reheats beautifully in the microwave. 

I love hearing from you!

Drop me a question, a comment, or a rating and let me know what you think of this Mediterranean zucchini pasta. You’ll make my day! And don’t forget to save this recipe by pinning on Pinterest or saving to Yummly, Whisk, or Flipboard.