Learn how to make Zucchini Noodles with an amazing Romesco Sauce and Feta cheese! This easy Zoodles recipe is low carb, gluten free, and super delish!
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I don’t have many gadgets in my kitchen … there just isn’t room, and I’m not a gadget person. But I have invested in two in the past year: an instant pot and a spiralizer.
If you’ve tried one of my Instant Pot recipes, then you know that my IP is well used. But I love the spiralizer, too, and I’m excited to finally share a recipe using it with you!
I’ve used my spiralizer with all sorts of veggies, but lately, I’ve been cranking out piles of zoodles (zucchini noodles). These yummy veggie noodles take minutes to make, and their mild taste works with so many different ingredients and sauces.
Ready to give zoodles a try? These Zucchini Noodles with Romesco and Feta are full of flavor … you are going to love them!
Zucchini Noodles with Romesco and Feta
This crave-worthy zoodles recipe was inspired by a meal I had recently at Noodles & Company. Have you ever been? It’s been a favorite of mine ever since my college days.
Anyway, I usually order one of two tried-and-true faves (Japanese Pan Noodles and Penne Rosa, in case you’re wondering). But the last time I was there, I branched out and tried their new Zucchini Romesco.
It was basically a bowl of zoodles tossed with a flavor-packed red pepper sauce and topped with feta … so delish. I knew I had to create a Zucchini Romesco copycat at home, and this is it. And dare I say that my version is even better? Yes, yes I do!
These Zucchini Noodles with Romesco and Feta are super saucy and so incredibly tasty. Plus, this dish is super healthy … all that zucchini, you know?
Keep reading for the easy recipe, plus some tips for making zoodles with (or without) a spiralizer.
How to Make Zucchini Noodles
Have you ever made zoodles?
The easiest way to make zucchini noodles is with a special vegetable slicer. I have the Spiralizer 5-Blade Vegetable Slicer, which I love. It’s affordable, works great (even with harder veggies like sweet potatoes), it’s easy to clean, and the different blade sizes are super versatile.
To make the zoodles, remove the ends from your zucchini and cut them in half. Then, stick the zucchini on the spiralizer, turn the handle, and voilà, you have zoodles. They’re super simple to make!
Not sure you want to invest in a vegetable slicer? Although you’ll get the best, most uniform zoodles with a special slicer, there are a few ways to make zucchini noodles without a spiralizer:
- Thinly slice zucchini into long strips (use a sharp knife, vegetable peeler, or mandoline to do this), then cuts the strips into skinnier noodles.
- Use a vegetable grater and grate your zucchini from end to end to create long vegetable noodles.
- Use a smaller, hand-held spiralizer or special mandoline or julienne peeler instead.
How to Cook Zucchini Noodles
Although you can eat spiralized zucchini pasta raw, I prefer to heat it up for this recipe.
The best way to cook zucchini pasta is to heat a little olive oil in your largest non-stick pan (I have—and love—this Calphalon skillet) over medium-high heat.
Add the zoodles to the hot pan and, using a pair of tongs, continuously toss the noodles until they are hot. It should take about two to three minutes. You want them to be hot, yet still crunchy.
The most important thing with zucchini noodles is not to overcook them … soft = overcooked.
Saucing the Zoodles
When the noodles are hot, remove the pan from the burner. Then toss them with your delicious, homemade Romesco Sauce.
You are going to love this amazing Spanish sauce! It’s made with roasted red peppers, almonds, and a few other ingredients. The wonderful smokey flavor is the perfect complement to mild zucchini pasta.
This yummy sauce is so simple to make. You can even prep it ahead of time if you wish, which makes it perfect for busy weeknights!
To serve these easy zucchini noodles, transfer them to a deep bowl, then sprinkle with crumbled feta. Or skip the feta for a vegan-friendly option.
This recipe serve three to four people. Or even two, if you’re really hungry … the best thing about spiralized zucchini pasta is that it has hardly any calories. So feel free to pig out a little!
I was surprised just how delicious zucchini spaghetti was the first time I had it. You can definitely tell it’s not real pasta, but veggie noodles are super delish in their own right. Give them a try … I’m pretty sure you’re going to love them just as much as I do.
Zucchini Noodles with Romesco and Feta
Ingredients
- 2 teaspoons extra virgin olive oil
- 8 cups zucchini noodles (about 2 large zucchini)
- salt
- pepper
- Romesco Sauce
- 1/2 cup crumbled feta
- chopped parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add zucchini noodles to oil. Continuously toss with a pair of tongs until hot, about 2 to 3 minutes.
- Remove zoodles from heat, then season to taste with salt and pepper.
- Mix Romesco Sauce into zucchini noodles.
- Serve zoodles in bowls, sprinkled with feta and parsley. Enjoy!
Notes
Nutrition
Loved these Zoodles?
If you love zucchini, here are some other recipes featuring it that you’ll enjoy, too:
- Hearty Minestrone Soup
- Zucchini, Mint, and Goat Cheese Couscous Casserole
- Curried Veggie and Quinoa Stir Fry
- Harvest Veggie Enchiladas
- Easy Roasted Vegetable Quesadillas
- Summer Veggie Pizza
- Cheesy Veggie Pasta Bake
And if you can’t get enough Romesco Sauce, you’ll love it in my Mediterranean Quinoa Bowl!
Have you ever tried zucchini pasta? What is your favorite topping?
I am ready to eat some healthy meals after so many indulgent holiday ones. I’ve got to try this recipe!
Me, too, Paula … me, too! 😉 I actually love veggie noodles … planning to eat lots more this year!