| 8 | 15 | 243 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 4 |
| 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:
https://www.melskitchencafe.com/how-to-simple-shredded-chicken-and-another-recipe-collage/
Zucchini
may help to improve digestion and lower blood sugar levels, it is a great source of folate, vitamin B6 and potassiumm
| Meat | 0.5 |
| Milk Alternative | 0.2 |
| Vegetables | 4.9 |
