Need a new idea for zoodles? Try Mediterranean Zucchini Noodles with Goat Cheese plus spinach, walnuts, and sun-dried tomatoes. It makes a great side dish or light lunch.
Zucchini season is winding down and I’ve been taking full advantage of it. We’ve made Roasted Zucchini Fries with Parmesan, Zucchini Roll-Ups with Goat Cheese and Peppers, and we’ve topped sautéed zoodles with pasta sauce and some of these chicken and turkey sausage meatballs for a quick dinner. Yum.
When I found a jar of sun-dried tomatoes in the pantry and some goat cheese in the refrigerator, I came up with Mediterranean Zucchini Noodles with Goat Cheese. I had read a similar recipe elsewhere that inspired me, but couldn’t find it when I wanted it (of course). I’m sure now it will appear.
The sun-dried tomatoes really make this dish by adding sweetness. The goat cheese lends creaminess and a bit of tang. The noodles make a great dinner side or a light lunch that travels well.
No spiralizer? Many grocery stores sell zucchini already cut into noodles. If yours doesn’t, check out Taste of Home’s instructions for making them with a vegetable peeler, knife, or grater.
Other Zucchini Noodle Recipes
Like the whole zoodle idea? Try these other ideas:
- Marinara Sauce with Red Lentils (Instant Pot) served on top of zucchini noodles
- Zucchini Noodles with Lime Pesto
- Easy Zucchini Corn Sauté
- Zucchini Spaghetti Salad with Creamy Lemon-Chive Dressing
Mediterranean Zucchini Noodles with Goat Cheese
- 1/4 cup walnuts chopped
- 4 ounces sun-dried tomatoes (packed in olive oil) thinly sliced
- 3 tablespoons olive oil from the jar of sun-dried tomatoes
- 1 pound zucchini noodles
- 1/2 teaspoon Herbes de Provence
- 2 garlic cloves chopped
- kosher salt
- freshly ground black pepper
- 1/4 cup white wine or water
- 3 ounces baby spinach
- 4 ounces goat cheese or feta cheese crumbled
- Place the walnuts in a small nonstick skillet over medium heat. Cook, tossing constantly, until the walnuts have browned slightly and are fragrant. Remove from heat and let cool.
- Heat 1-1/2 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 remaining 1-1/2 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.
- Garnish with walnuts and cheese.