This Mediterranean Zoodles with Bulgarian Feta Cheese is gluten-free, easy-to-make, and only uses keto-friendly ingredients.
What inspired me to make this recipe?
What inspired me to make this recipe was all the breakfast flavors indigenous to Turkey–black olives, sweet tomatoes, and plenty of herbs like fresh mint, and dried oregano.
I love to eat spiraled vegetables, especially zucchini. I don’t feel guilty at all when I devour it, and I am always impressed with how sturdy this vegetable can be given it was unnaturally turned into a noodle.
I ate this for breakfast, but feel free to make this recipe ahead and pack it for lunch or for work. If you need additional protein, my Masala-Spiced Meatballs will pair perfectly with this dish.
Other Vegetables to Spiralize Instead of Zucchini:
° Butternut Squash
° Yellow Crookneck Squash
° Acorn Squash
I don’t recommend beets because it will bleed all over your ingredients and cause a bloody mess!
- 2-3 large zhuchini
- 2-3 cloves garlic, finely chopped
- cherry or grape tomatoes
- 2 tbsp olive oil
- 1/3 cup vegetable broth
- 1 tsp dried oregano
- 2 tbsp chopped fresh mint
- 1/3 cup feta cheese bulgarian, greek or Turkish
- 1/3 cup black olives with a pit the black olives in the can do not taste the same.
- dash salt and pepper
Spiral 2-3 large zucchinis (set aside).
In a large skillet over medium-high heat, add the olive oil, chopped garlic, and dried oregano and saute for 10 seconds.
Add the halal chicken broth or vegetable broth to the pan along with whole grape or cherry tomatoes. Cover with a lid and cook for about 5 minutes stirring occasionally.
The tomatoes will start to burst open and release their juices into the garlicky sauce.
Add the spiraled zucchini and toss it will all that flavorful liquid. Cook and toss for about 2 minutes. Do not over-cook.
After the noddles are completely tossed with the flavorful sauce, crumbles feta cheese, freshly chopped mint, and black olives.