These easy Mediterranean zucchini noodles with goat cheese, spinach, walnuts, and sun-dried tomatoes are so delicious! Enjoy them as a side dish or a light lunch.
Looking for a new way to enjoy healthy zucchini noodles? If your garden looks anything like mine, you can never find enough uses for zucchini.
Thankfully, these Mediterranean zucchini noodles with goat cheese are so delicious, I could eat them every day! Throw in some spinach, walnuts, and sun-dried tomatoes for an amazing side dish or light lunch.
The goat cheese lends creaminess and a bit of tang while the sun-dried tomatoes add the perfect level of sweetness. And the added crunch from the walnuts really seals the deal.
Best of all, this dish takes less than 30 minutes to prepare. It’s such a great option for a quick and simple veggie dish!
How to make Mediterranean zucchini noodles with goat cheese
This tasty zoodle dish is packed with flavor, but so easy to make.
Step 1: Place the walnuts in a small nonstick skillet over medium heat. Cook, tossing constantly, until the walnuts are slightly browned and fragrant. Remove from heat and let cool.
Step 2: Heat 1½ tablespoons of olive oil from the jar of sun-dried tomatoes in a large skillet over medium heat.
Step 3: Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring occasionally, until the noodles have begun to soften, about 5 minutes.
Step 4: Transfer the noodles to a serving bowl.
Step 5: Add the remaining 1½ tablespoons of olive oil to the pan along with the wine, sun-dried tomatoes, and spinach. Cook, stirring occasionally, until the spinach has wilted.
Step 6: Top the zucchini noodles with the spinach mixture and garnish with the walnuts and cheese.
After one bite, this may become your new favorite way to eat fresh zucchini!
Working with the ingredients
Want to save some time? Many grocery stores sell pre-made zucchini noodles that will save you the step of spiralizing.
Want to make your own zoodles but don’t have a spiralizer? You can use a vegetable peeler, knife, or grater to make them instead!
Working with dry sun-dried tomatoes instead of the jarred kind? Just use scissors to cut them into strips, then submerge them in boiling water to soften them. You can also use regular olive oil to replace the oil from the jar.
Storage
If you find yourself with any leftovers, you can store them covered in the refrigerator for a day or two. I would recommend reheating them in a skillet to remove any excess moisture.
Want to set aside a few servings for later? Store the zoodles separately from the spinach mixture in airtight containers in the refrigerator.
When you’re ready to eat, you can reheat everything in one pan on the stove. Then simply transfer to a serving plate and top with the goat cheese and walnuts!
Other zucchini noodle recipes
Zoodles are one of my favorite ways to use up extra zucchini. They’re a great low-carb alternative to pasta, and you can still top them with all kinds of tasty sauces! Here are a few of my favorite zoodle recipes I know you’ll enjoy:
- Marinara Sauce with Red Lentils (Instant Pot)
- Zucchini Noodles with Lime Pesto
- Easy Zucchini Corn Sauté
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Mediterranean Zucchini Noodles with Goat Cheese
Ingredients
- ¼ cup walnuts (chopped)
- 4 ounces sun-dried tomatoes in olive oil (thinly sliced)
- 3 tablespoons olive oil (from the jar of sun-dried tomatoes)
- 1 pound zucchini noodles
- ½ teaspoon Herbes de Provence
- 2 garlic cloves (chopped)
- kosher salt
- freshly ground black pepper
- ¼ cup white wine or water
- 3 ounces baby spinach
- 4 ounces goat cheese or feta cheese (crumbled)
Instructions
- Place the walnuts in a small nonstick skillet over medium heat. Cook, tossing constantly, until the walnuts are slightly browned and fragrant. Remove from heat and let cool.
- Heat 1½ tablespoons of olive oil from the jar of sun-dried tomatoes in a large skillet over medium heat.
- Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring occasionally, until the noodles have begun to soften, about 5 minutes.
- Transfer the noodles to a serving bowl.
- Add the remaining 1½ tablespoons of olive oil to the pan along with the wine, sun-dried tomatoes, and spinach. Cook, stirring occasionally, until the spinach has wilted.
- Top the zucchini noodles with the spinach mixture and garnish with the walnuts and cheese.
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