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Special Spinach Feta Zoodles: 5-Star Crisp Family Joy
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
Cook Time 7 minutes
Total Time 17 minutes
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.