Ingredients:

  • 2 large zucchinis (approx. 1 lb / 450g)
  • 1/2 tsp (3g) sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, thinly sliced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) Kalamata olives, pitted and sliced
  • 2 tbsp (15g) capers, drained
  • 1/4 cup (30g) fresh Italian parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (60g) crumbled feta cheese

Instructions:

  1. Spiralize the zucchinis into long, curly strands.
  2. Place zoodles in a colander, sprinkle with 1/2 tsp (3g) sea salt, and toss gently. Let them sit for 10 minutes to draw out excess water, then pat dry with a clean kitchen towel.
  3. Heat 2 tbsp (30ml) olive oil in a skillet over medium-high heat until it shimmers.
  4. Add sliced garlic and sauté for 1 minute until fragrant but not browned.
  5. Stir in the halved cherry tomatoes, olives, and capers. Cook for 3–4 minutes until the tomatoes just begin to soften and blister.
  6. Increase heat to high. Add the patted-dry zoodles to the skillet and toss constantly with tongs for 2–3 minutes until heated through and slightly translucent, but still firm.
  7. Remove from heat immediately. Stir in the fresh parsley and lemon juice.
  8. Fold in the crumbled feta cheese just before serving so it softens but doesn't completely melt.