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Ingredients50 m servings 303 cals
Original recipe yields 4 servings
- Combine artichoke hearts, tomatoes, olives, and zucchini in a large bowl.
- Pour lemon juice, olive oil, parsley, vinegar, garlic, oregano, kosher salt, lemon zest, and pepper into a small bowl; stir to combine. Pour over the zucchini mixture. Top zucchini pasta with goat milk feta cheese and serve on a large platter.
- Editor's Note:
- Cut zucchini into noodles/ribbons/spirals using a spiralizer (fitted with the large shredding blade).
Per Serving: 303 calories; 23.2 g fat; 21.6 g carbohydrates; 8.2 g protein; 11 mg cholesterol; 1275 mg sodium. Full nutrition
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