Mediterranean Zucchini Spaghetti
Light, flavorful, and veggie-packed, this Mediterranean zucchini spaghetti is a weeknight winner. Fresh herbs, lemon, and Greek mizithra cheese bring it to life!
Servings: 4
Ingredients
- ⅓ cup whole wheat breadcrumbs
- ¼ teaspoon granulated garlic
- ⅓ cup extra virgin olive oil - divided
- ¼ pound whole wheat spaghetti
- 2 medium zucchinis
- 3 cloves garlic - minced
- ¼ teaspoon red pepper flakes - or to taste
- 1 can artichoke heart quarters - drained
- ½ cup sun dried tomatoes packed in olive oil - julienned
- ½ cup pitted kalamata olives - halved
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt - start with half if using table salt and adjust to taste
- ¼ teaspoon freshly cracked black pepper - or to taste
- ¼ cup basil leaves, torn - plus more for garnish
- ¼ cup shredded mizithra cheese - see notes for substitutions
Instructions
- Set a large pot of salted water to boil.
- Combine the breadcrumbs and granulated garlic in a small bowl. Stir in 1 tablespoon of extra virgin olive oil and set aside.⅓ cup whole wheat breadcrumbs, ¼ teaspoon granulated garlic, ⅓ cup extra virgin olive oil
- Cook the pasta according to the directions and drain, reserving ½ cup of the pasta water.¼ pound whole wheat spaghetti
- Use a julienne peeler to cut long, thin strips from the zucchini.2 medium zucchinis
- Heat ¼ cup extra virgin olive oil in a sauté pan over medium heat. Add the garlic and red pepper flakes, and sauté for 1 minute.3 cloves garlic, ¼ teaspoon red pepper flakes
- Add the artichoke hearts, sun dried tomatoes and olives. Toss gently while allowing everything to heat through for 1-2 minutes. Add the whole wheat spaghetti and use tongs to gently mix everything together.1 can artichoke heart quarters, ½ cup sun dried tomatoes packed in olive oil, ½ cup pitted kalamata olives
- Add the zucchini noodles, lemon juice, and the reserved pasta water and bring to a simmer, cooking for 1-2 minutes. Season with salt and pepper and add half the mizithra cheese and the basil. Heat through for another 1-2 minutes, tossing a couple of times. Taste and adjust your seasoning if needed.½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper, 2 tablespoons lemon juice, ¼ cup basil leaves, torn, ¼ cup shredded mizithra cheese
- Transfer everything to a pasta bowl (scrape it out well with a spatula) and return the pan to the stove over medium heat. Add the breadcrumbs to the pan and toast, stirring, until brown and crunchy. This should only take 1-3 minutes if your pan is still hot.
- Top the pasta with the remaining mizithra cheese, extra basil, and toasted breadcrumbs.
Notes
- This recipe is a little low on protein for a main dish; serve as a side dish with a quality protein (such as these grilled halibut skewers) or toss in some cannellini beans while cooking for extra protein and fiber.
- When using the julienne peeler to make zucchini spaghetti, it gets kind of dicey when you get to the seedy middle of the zucchini. I usually save the middle for something else, or you can also chop it and throw it in to sauté with the other vegetables.
- Mizithra cheese is a traditional Greek whey cheese. Please be aware some versions are made with animal rennet or blended with cheeses, such as Romano, that are not vegetarian-friendly. If you can’t find a version made with whey, substitute ricotta salata (which is a semi-hard version of ricotta cheese, super-delish), feta cheese, or a plant-based Parmesan alternative.
- If you are not using pasta, or made your spaghetti ahead of time, use ⅓ cup very hot tap water in place of the pasta water to steam the zucchini a bit.
Nutrition
Calories: 403.1kcal | Carbohydrates: 39.7g | Protein: 9.6g | Fat: 25.6g | Saturated Fat: 4.5g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 16.9g | Cholesterol: 7.9mg | Sodium: 886.2mg | Potassium: 583mg | Fiber: 4.3g | Sugar: 3.6g | Vitamin A: 625.6IU | Vitamin C: 37.2mg | Calcium: 83mg | Iron: 2.8mg
