Zucchini Noodles with Feta, Artichokes & Tomatoes

8 15 253
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 zucchini
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 253
Calories from fat 116
Calories from saturated fat 28.7
Total Fat 12.9 g
Saturated Fat 3.2 g
Trans Fat 0
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.6 g
Cholesterol 36 mg
Sodium 1016 mg
Potassium 1254 mg
Total Carbohydrate 21.0 g
Dietary Fiber 7.9 g
Sugars 5.9 g
Protein 17.3 g

Dietary servings

Per Portion

Meat 0.5
Milk Alternative 0.2
Vegetables 4.9

Energy sources