Zucchini Noodles with Feta, Artichokes & Tomatoes

8 15 237
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 4
Zucchini Noodles with Feta, Artichokes & Tomatoes
Health Highlights


2 medium Zucchini
2 medium Yellow Summer Squash
1 can(s) (14oz) Diced tomatoes, canned (drained)
1 cup Black olives (sliced)
1 cup Artichoke hearts, canned (diced)
1 pinch Salt and pepper (to taste)
1/4 cup, crumbled Feta cheese, low fat (for topping)
1 cup shredded Chicken, cooked (optional)


1. Using a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini into noodles.

2. Bring about 5 cups of water to a boil in a medium sauce pan.

3. Once the water is boiling, add the zucchini noodles and boil for 3 minutes.

4. Drain noodles into a strainer and gently press some of the excess liquid out with a paper towel. (They tend to make added sauce runny if you don't).

5. Add zoodles and all remaining ingredients to a medium bowl and toss to combine.

Serve immediately.


For shredded chicken:




may help to improve digestion and lower blood sugar levels, it is a great source of folate, vitamin B6 and potassiumm

Nutrition Facts

Per Portion

Calories 237
Calories from fat 124
Calories from saturated fat 33
Total Fat 13.8 g
Saturated Fat 3.7 g
Trans Fat 0
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.6 g
Cholesterol 36 mg
Sodium 1010 mg
Potassium 917 mg
Total Carbohydrate 17.4 g
Dietary Fiber 7.8 g
Sugars 5.9 g
Protein 14.7 g

Dietary servings

Per Portion

Meat 0.5
Milk Alternative 0.2
Vegetables 4.9

Energy sources


Meal Type(s)