These zesty Lemon Feta Zucchini Noodles can be pulled together in around 15 minutes. Add a loaf of crusty bread and you have a simple vegetarian meal for a hot summer’s evening.
I seem to always be behind when it comes to adopting new food trends. I think it’s because I prefer to let others experiment first in case it all goes horribly wrong. Even when a trend appears here to stay, I can still take a while to join in. And so it has been with the zoodle craze. Whilst raw zucchini doesn’t sound all that appealing, after dousing the zucchini noodles in a lemony feta dressing, I was sold.
Zucchini is one of the first vegetables planted in our summer garden. They flourish in the heat. In fact they do so well that more than one unsuspecting pedestrian has been presented with a large zucchini as they have wandered past the front garden this season. Whilst this strategy has been quite successful in reducing the number of zucchinis entering the house, there is only so much pasta or cake I can make before the family starts to protest.
Last Christmas, my sister kindly bought me a spiraliser (admittedly I did send her a picture of the one I wanted with the caption “My Christmas Present” – at least she can take a hint). The spiraliser turns raw vegetables into spaghetti-like ribbons, or noodles, and makes short work of our monster zucchinis. The resulting zucchini noodles are firm and crunchy, and work surprisingly well in a salad. I have made quite a few zucchini noodle salads this summer, tossing the long strings with pestos, nuts and various dressings. However, my favourite incarnation so far though has been these lemon feta zucchini noodles.
It takes only minutes to spiralise the zucchini, and a couple more to make the dressing. If you happen to have a batch of oven dried cherry tomatoes on hand, toss those in. If not, use sun-dried or fresh cherry tomatoes. Regardless of the tomatoes, dinner can be on the table with minimal time and effort.
These zucchini noodles are the perfect meal for a hot summer evening, and thanks to the weather and the fertility of the zucchini plants we have been enjoying both quite a lot of late. If you are none too sure that spiralised vegetables will be your thing, buy one of the cheaper spiralisers on the market. Although once you try this salad, I know you will be as hooked as I am. Welcome to the trend.
Lemon Feta Zucchini Noodles
These Lemon Feta Zucchini Noodles make the perfect mid-week meal for a hot summer night. Add a loaf of crusty bread for a simple vegetarian meal for 4.
For the dressing
- 20 - 40 ml lemon juice^ 1 - 2 Tablespoons
- 60 ml olive oil 3 Tablespoons
- 75 g feta crumbled
- Salt & pepper
For the salad
- 2 - 3 large zucchini approx. 800g
- 1 cup oven dried cherry tomatoes*
- 1 cup basil lightly packed
- 100 g feta crumbled
- Blitz all of the ingredients for the dressing together, until smooth and creamy. I use a hand held blender for this task.
- Spiralise the zucchini, and place the noodles into a large bowl.
- Roughly chop or tear the basil leaves. Set aside.
- Pour the dressing over the noodles and toss through. Ensure the zucchini noodles are well covered with the dressing.
- Add the basil, tomatoes and feta to the bowl.
- Toss lightly to distribute through the noodles.
- Serve immediately.
Recipe Notes* Semi-sundried, sundried or fresh cherry tomatoes can all be used in place of the oven dried cherry tomatoes.
^ I like a very tart, lemony dressing on this salad, so I use 2 Tablespoons of lemon juice. If you prefer a dressing to be less tart, use the lower amount.
The zucchini can be spiralised up to 24 hours ahead. Once spiralised, keep the zucchini noodles in an airtight container in the fridge until required. The dressing can also be made up to 24 hours ahead; keep it in a jar in the fridge.