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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.

Ingredients for the recipe in individual containers

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.

Walnuts browning on a pan

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.

Zucchini noodles, spices, and walnuts in a pan

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.

Spinach, wine, and tomatoes cooking in  a pan

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!

The finished dish in a ceramic bowl, seen from above

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.

Zucchini noodles with goat cheese on a black plate

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!

Bowl and plate of noodles on table

Other healthy zucchini recipes

I love creating new zucchini recipes. I always have an abundance of zucchini from my garden and the possibilities are endless!

Here are a few of my favorite zucchini recipes I know you’ll enjoy:

You can also check out my roundup of Healthy Zucchini Recipes for even more recipe inspiration.

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

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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.
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

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.
    ¼ cup walnuts
  • Heat 1½ tablespoons of olive oil from the jar of sun-dried tomatoes in a large skillet over medium heat.
    3 tablespoons olive oil
  • Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring occasionally, until the noodles have begun to soften, about 5 minutes.
    1 pound zucchini noodles, ½ teaspoon Herbes de Provence, 2 garlic cloves, kosher salt, freshly ground black pepper
  • 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.
    4 ounces sun-dried tomatoes in olive oil, 3 tablespoons olive oil, ¼ cup white wine or water, 3 ounces baby spinach
  • Top the zucchini noodles with the spinach mixture and garnish with the walnuts and cheese.
    4 ounces goat cheese or feta cheese

Notes

This recipe is for 4 servings of Mediterranean zoodles.
To use dry sun-dried tomatoes, cut them into strips with scissors, then submerge them in boiling water to soften. Use regular olive oil to replace the oil that would have been in the jar.
Leftovers can be stored covered in the refrigerator and should be eaten within 1-2 days.

Nutrition Info Per Serving

Nutrition Facts
Mediterranean Zucchini Noodles with Goat Cheese
Serving Size
 
1 cup
Amount per Serving
Calories
252
% Daily Value*
Fat
 
21.1
g
32
%
Saturated Fat
 
5.4
g
27
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
4.6
g
Monounsaturated Fat
 
8.1
g
Cholesterol
 
25
mg
8
%
Sodium
 
476.4
mg
20
%
Potassium
 
512
mg
15
%
Carbohydrates
 
9.3
g
3
%
Fiber
 
2.1
g
8
%
Sugar
 
3.9
g
4
%
Protein
 
7.1
g
14
%
Vitamin A
 
3450
IU
69
%
Vitamin C
 
65.2
mg
79
%
Calcium
 
110
mg
11
%
Iron
 
4.3
mg
24
%
Net carbs
 
7.2
g
* Percent Daily Values are based on a 2000 calorie diet.