One of my new fave dinners (or snacks) is a skillet sensation made from spiralized zucchini, along with kalamata olives, capers, onion, garlic, sundried tomatoes and feta.
I make a big skillet full and add the feta when I serve it. For you vegans, it’s great without the feta, too. I also like it cold for a snack.
3 large zucchini, spiralized using the thinnest blade
2 tbsp. extra virgin olive oil
1/2 cup finely-diced onion
2 garlic cloves, minced
1 tsp. dried oregano
1/3 cup kalamata olives, diced
2 tbsp. diced sun-dried tomatoes (if they are in oil, pat them dry. If they are dried, rehydrate in hot water for about 15 minutes)
1 tbsp. caper berries
4 oz. feta cheese
sea salt and freshly-ground pepper to taste
Heat olive oil in a large 12-inch skillet over medium heat. Add onion and saute under translucent, about 5 minutes. Add garlic and saute another minute. Add zucchini noodles and turn the heat up to medium-high. Season with salt and pepper. Add diced kalamata olives, sun-dried tomatoes, and capers, and saute until zucchini is wilted and fork-tender, about 4 minutes.
Spoon onto dinner plates and sprinkle with feta.