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Mediterranean Zucchini Noodles

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Zucchini and Squash Noodles Beauty and the Beets

One thing we love around here is pasta…and veggies. Such a simple combo, just throw together and go. Like a little black dress.

Supreme Home Cook Spiral Slicer Beauty and the Beets

We love to try all kinds of gluten-free pastas- corn, rice, black bean etc. but one that has been on my bucket list for a long time is Zucchini Noodles. I finally decided to buy this little gadget- the Supreme Home Cook Spiral Slicer (about $10 on Amazon <—this is my affiliate link).  The spiral slicer is really easy to use and spirals about anything. I used zucchini and squash for my “pasta” and I loved the results.

Zucchini Spiral Slicer

Mr. Beet was skeptical- although he loves just about anything that is made with vegetables, could they really substitute for hearty pasta noodles? Well, I think in the end we were both quite pleased with these Mediterranean Zucchini Noodles.

Zucchini noodles Beauty and the Beets

I know as we move forward into the freezing temps and snowy days of Winter, we want something a little heartier and more substantial than zucchini, but these noodles can be as light or hearty as you want. It’s all about what you put on them. A nice homemade marinara sauce with some garlic bread on the side, or topped with veggie bean chili and it’ll keep your tootsies warm.

Mediterranean Zucchini Noodles with tomatoes and chickpeas Beauty and the Beets

As Spring approaches, this can be lightened up with a drizzle of lemon juice or tossed in a vinaigrette dressing. That is what I did here. Sort of in anticipation of the warmer days ahead.

Lemon Vinaigrette Beauty and the Beets

I made a very simple lemon vinaigrette to toss the noodles in. Just lemon juice, extra-virgin olive oil, salt and pepper.

Mediterranean Zucchini Noodles Recipe chickpeas Beauty and the Beets

The noodles are super easy to cook. Basically I just immersed them in a pot of boiling water for 2 minutes. Drain, add toppings and serve.

Mediterranean Zucchini Noodles recipe Beauty and the Beets

Mediterranean Zucchini Noodles

Mediterranean Zucchini Noodles

Yield: 6
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes


For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 1 large lemon,, zested and juiced
  • pinch of salt and pepper

For the pasta:

  • 3 small to medium zucchini,, washed and spiraled
  • 3 small to medium squash,, washed and spiraled
  • 1 pint cherry tomatoes, halved
  • 1 14-16 oz. can chickpeas,, rinsed and drained
  • 2 tablespoon capers,, rinsed and drained
  • 1/2 cup pine nuts
  • 1/2 - 1 cup crumbled feta cheese,, depending on how much cheese you like


For the dressing:

  1. Add the extra-virgin olive oil, lemon zest, lemon juice, salt and pepper to a small bowl and whisk until smooth. Set aside. (Or add to small jar and shake until blended)

For the pasta:

  1. Bring 6 cups of water to a boil over medium high heat on the stove. Add the zucchini and squash noodles for 2 minutes. Drain the noodles and set aside.
  2. In the still warm pot used to cook the noodles, add the cherry tomatoes, chickpeas, capers and pine nuts. Add the lemon vinaigrette and stir to coat the toppings.
  3. Add the zucchini noodles to the pot and gently toss together with the toppings.
  4. Spoon the noodles out into pasta dishes and top with feta cheese. Serve immediately.

Did you make this recipe?

Share it on Instagram and mention @beautyandthebeets or tag #beautyandthebeets. I would love to see what you made!

What ideas do you have for zucchini noodle toppings?

Mediterranean Zucchini Noodles gluten free Beauty and the Beets

*This post contains an affiliate link for the Veggie Spiral Slicer. As always your supports is greatly appreciated*

Helen Corbin

Tuesday 19th of January 2016

Definitely a great dish both in taste and health.


Monday 18th of January 2016

This was yummy. Looking forward to having it again (and trying some other variations).

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