Greek Zucchini Noodles (Vegetarian, Gluten Free)

Chickpeas, sun dried tomatoes and zucchini noodles are tossed with a bright balsamic-lemon dressing in this flavorful vegetarian and gluten free Greek Zucchini Noodles recipe.

Happy Meatless Monday! This Greek Zucchini Noodles recipe is a quick, satisfying option when you want a vegetable-forward meal that still feels substantial. With just a few simple ingredients—zucchini turned into zoodles, chickpeas for plant-based protein, tangy feta and sun dried tomatoes for concentrated flavor—this dish comes together in about 15 minutes. It’s naturally gluten free and easy to customize.

Ingredients

• 1/4 cup olive oil (for dressing)
• 1/4 cup fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon green onions, diced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
• 3 cloves garlic, minced
• 2 large zucchinis, spiralized into about 4 cups zoodles
• 1 cup canned chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup feta cheese, crumbled
• 1/4 cup sun dried tomatoes, drained if packed in oil

Instructions

1. In a small bowl, whisk together 1/4 cup olive oil, the fresh lemon juice, balsamic vinegar, diced green onions, dried oregano, kosher salt and black pepper. Taste and adjust seasoning if needed, then set the dressing aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add the spiralized zucchini noodles to the skillet and sauté for 2–3 minutes, tossing gently until they are just tender. Zoodles cook quickly—avoid overcooking so they stay slightly firm and avoid becoming watery.
4. Remove the skillet from heat. Pour the balsamic-lemon dressing over the warm zoodles and toss to combine so the noodles absorb the flavors.
5. Transfer the dressed zoodles to a serving bowl. Top with drained chickpeas, crumbled feta cheese and sun dried tomatoes. Serve immediately while warm, or enjoy chilled or at room temperature.

Servings, Time & Author

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Author: Whitney Bond

Nutrition Facts (per recipe)

The following values are approximate for the full recipe as presented:

• Calories: 521 kcal
• Carbohydrates: 32 g
• Protein: 11 g
• Fat: 40 g (Saturated fat: 7 g)
• Sodium: 783 mg
• Fiber: 7 g
• Vitamin C: 54.3 mg

Tips, Variations and Serving Suggestions

This Greek Zucchini Noodles recipe is versatile. Serve it as a light main course or a colorful side. For more protein, add grilled chicken, shrimp or extra chickpeas. To keep it fully vegan, substitute crumbled dairy-free feta or omit the cheese and boost flavor with kalamata olives and extra sun dried tomatoes.

If you don’t have a spiralizer, you can make zoodles with a julienne peeler or a sharp knife—slice zucchini into thin ribbons or matchsticks. To avoid excess moisture, pat zoodles dry with a paper towel after spiralizing, or briefly salt them and let them drain, then pat dry before cooking.

Sun dried tomatoes add concentrated sweetness and acidity; if yours seem very salty, rinse them briefly. For a brighter dressing, try adding a little grated lemon zest or a teaspoon of Dijon mustard when whisking the olive oil, lemon and balsamic together.

Storage

Leftovers keep in an airtight container in the refrigerator for up to 2 days. Note that zoodles will soften further as they sit; to retain texture, store the cooked zoodles and the dressing separately and combine just before serving.

Share Your Thoughts

What’s your favorite way to enjoy zoodles? Try this Greek-inspired version and adjust the mix-ins to suit your tastes—then leave a comment or note in your own cooking journal about your favorite tweaks.