Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), spiralized
  • ½ tsp (3g) kosher salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 cloves (6g) garlic, thinly sliced
  • ½ cup (75g) cherry tomatoes, halved
  • ⅓ cup (50g) Kalamata olives, pitted and sliced
  • ¼ cup (30g) capers, drained
  • ½ cup (75g) crumbled feta cheese
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) fresh parsley, chopped
  • ¼ tsp (1g) red pepper flakes
  • salt and black pepper to taste

Instructions:

  1. Spiralize the zucchini into long strands. Place them in a colander, sprinkle with the ½ tsp (3g) of salt, and toss gently. Let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
  2. Heat the olive oil in the skillet over medium-high heat until it shimmers. Add the sliced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant and golden.
  3. Increase heat to high. Add the zucchini noodles and toss rapidly with tongs for 2–3 minutes until heated through and slightly softened but still retaining a snap.
  4. Turn off the heat. Fold in the cherry tomatoes, olives, and capers. Drizzle with lemon juice and toss in the fresh parsley.
  5. Plate immediately and top with crumbled feta cheese. Season with salt and black pepper to taste.