How To Make Spinach Feta Zoodles For Aromatic Happiness

What Makes Spinach Feta Zoodles So Special

Grant Logan

Spinach Feta Zoodles

Aromatic, quick, and nutrient-packed, these Spinach Feta Zoodles bring Mediterranean comfort to your table in just 20 minutes. With fresh garlic, tender spinach, salty feta, and dill, it’s a low-carb, feel-good dinner that’s full of joy and flavor.

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Servings: 2 servings

Course: Dinner, Lunch, Main Course

Cuisine: Low Carb, Mediterranean

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium zucchini, spiralized
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 0.5 cup crumbled feta cheese
• 0.25 cup chopped fresh dill
• 1 tablespoon lemon juice
• to taste salt and freshly ground black pepper

Equipment

• spiralizer or julienne peeler
• large skillet
• wooden spoon or spatula
• knife and cutting board

Method

 

1. Spiralize your zucchini into curly noodles. A julienne peeler works too if you don’t have a spiralizer.
2. Heat the olive oil in a large skillet over medium heat to begin building the flavor base.
3. Add the minced garlic and sauté for 1 minute until fragrant. Do not let it brown.
4. Add the zucchini noodles and cook for 2–3 minutes, tossing gently until slightly softened but not soggy.
5. Add fresh spinach and cook for 2 minutes until wilted, stirring occasionally.
6. Remove skillet from heat and stir in the feta. The residual heat will gently soften the cheese.
7. Stir in fresh dill and lemon juice for brightness and freshness.
8. Season to taste with salt and pepper. Serve warm and enjoy!

Notes

Don’t overcook the zoodles — aim for al dente. Add the feta after removing from heat to avoid melting it into oil. Fresh dill is key, but mint or basil also work beautifully. Try it with grilled chicken or chickpeas for a protein boost.

Ingredients for Spinach Feta Zoodles

• 4 medium zucchini, spiralized
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Cook Time for Spinach Feta Zoodles

This is truly a quick weeknight meal. From start to finish, you can have this healthy zucchini noodle recipe on the table in just about 20 minutes.

Prep time: 10 minutes
Cook time: 5-7 minutes
Total time: 15-17 minutes

It’s faster than ordering takeout and so much more rewarding. If you love quick meals like this, you might also enjoy my Asian Sesame Zucchini Noodles.

How to Make Spinach Feta Zoodles

Step 1: Spiralize the Zucchini

Spiralize your zucchini into beautiful, curly noodles. If you don’t have a spiralizer, a simple julienne peeler works just fine!

Step 2: Heat the Oil

Heat the olive oil in a large skillet over medium heat. This is where the magic begins.

Step 3: Sauté the Aromatics

Add the minced garlic and sauté for just 1 minute until it becomes wonderfully fragrant. Be careful not to let it burn!

Step 4: Cook the Zoodles

Add your zucchini noodles to the skillet. Cook for 2-3 minutes, tossing gently, until they are just slightly softened but still have a pleasant bite.

Step 5: Wilt the Spinach

Now, add the fresh spinach. It might look like a lot, but it wilts down beautifully in about 2 minutes.

Step 6: Add the Feta

Remove the skillet from the heat and stir in the crumbled feta cheese. The residual heat will soften it perfectly.

Step 7: Finish with Freshness

Stir in the chopped fresh dill and a good squeeze of lemon juice. This brightens the entire dish.

Step 8: Season and Serve

Season with salt and a generous grind of black pepper to taste. Serve immediately for the best texture.

Pro Tips & Tasty Tweaks

• Don’t Overcook: Zucchini noodles release water quickly. A quick cook keeps them perfect, not soggy.
• Herb Swap: No fresh dill? Fresh mint or basil would be a lovely substitute.
• Add Protein: For a heartier meal, toss in some grilled chicken or chickpeas.
• Cheese Choices: For a different twist, try goat cheese or ricotta salata instead of feta.

For another fantastic zoodle creation, check out my Creamy Garlic Zoodles or this Easy Pesto Chicken Zoodles recipe.

Nutrition and Health Benefits

This isn’t just a tasty dish; it’s a nourishing one, packed with goodness for you and your family.

Zucchini is low in calories and carbohydrates but high in fiber and vitamin C. Spinach is a powerhouse of iron, vitamins A and K, and folate. Combined with the protein and calcium from the feta cheese and the healthy fats from olive oil, you have a truly balanced meal. So, is this spinach feta zoodles recipe healthy? Absolutely. It’s a nutrient-dense choice that supports a healthy lifestyle without sacrificing an ounce of flavor.

If you’re looking for other ways to enjoy spinach, my Halibut and Spinach in Filo is another family favorite. And for more low-carb inspiration, this Healthy Zucchini Pasta Tuscan is a must-try.

A Lighter Version of Spinach Feta Zoodles

This dish is already quite light, but if you’re watching your sodium or fat intake, a few simple swaps can make it even lighter.

How can I make it healthier? You can easily reduce the sodium by opting for a low-sodium feta cheese. To cut fat, use a light feta or reduce the amount by a quarter. You can also use a spritz of cooking spray instead of olive oil for sautéing, though a little olive oil is beneficial for absorbing fat-soluble vitamins.

For another fantastic light meal, my Healthy Zucchini Noodle Primavera is bursting with spring vegetables. And if you love the combination of squash and beans, this Squash and Kidney Beans recipe is a hearty and healthy option.

Thoughtful Tips for Special Diets

I believe good food should be accessible to everyone, so here’s how you can adapt this recipe for various needs.

For diabetic or low sugar diets: This recipe is naturally excellent for glycemic control as zucchini noodles are very low in carbohydrates compared to traditional pasta. The fiber from the vegetables helps slow down sugar absorption.

For a dairy-free version: Simply omit the feta cheese or use a reputable brand of vegan feta alternative. The dish will still be delicious with the lemon and herbs.

For a nut-free meal: This recipe is naturally nut-free, making it a safe and easy choice for families with allergies.

How to Serve Spinach Feta Zoodles

Serve these spinach feta zoodles immediately, straight from the skillet while they’re warm and vibrant.

In our house, we often enjoy this as a main course with a slice of crusty whole-grain bread to soak up the lovely juices. For a more formal dinner, it makes a beautiful side dish alongside a simple piece of grilled fish or lemon herb chicken. It has those classic Greek flavors that pair wonderfully with other Mediterranean dishes. For a fresh starter, a simple Caprese Salad would be perfect.

It’s also fantastic as a packed lunch the next day—just be sure to check my storage tips below! For another great casserole-style zucchini dish, try this Easy Zucchini Noodle Casserole.

Mistakes to Avoid

Even the simplest recipes can have pitfalls. Here’s how to ensure your spinach feta zoodles turn out perfectly every time.

• Overcooking the Zoodles: This is the biggest mistake! Zucchini noodles become watery and mushy if cooked too long. Aim for al dente—just 2-3 minutes in the pan.
• Adding Feta Too Early: Always remove the skillet from the heat before adding the feta. If it gets too hot, it can become oily and melt away completely.
• Using Bottled Lemon Juice: The fresh, bright flavor is key. Please, use a fresh lemon for the juice—it makes all the difference.
• Skipping the Salt: Zucchini needs seasoning. Don’t forget to taste and season at the end with enough salt and pepper to make the flavors pop.

Don’t worry if you make a mistake—cooking is a journey! Try again, and you’ll master it. For a foolproof baked option, my Zucchini Bran Muffins are always a hit.

How to Store Spinach Feta Zoodles

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

It’s best enjoyed fresh, as the zoodles will continue to release water. If you do have leftovers, they can be gently reheated in a skillet over low heat. I don’t recommend freezing this dish, as the texture of the zucchini will become very soft upon thawing. My girls love taking the cold leftovers in their lunchboxes—it’s like a savory salad!

Try This Spinach Feta Zoodles Yourself

This recipe is more than just a list of ingredients and steps; it’s an invitation to create a little moment of joy in your kitchen. It’s about the sizzle of garlic, the bright green of fresh spinach, and the happy faces around your table. It’s a healthy, low-carb dinner that proves eating well doesn’t have to be complicated or time-consuming.

I hope this dish brings as much aromatic happiness to your home as it does to mine. So grab your spiralizer, and let’s make something wonderful together.

Frequently Asked Questions