Zoodles With Spinach & Sun-Dried Tomatoes

Sun-dried tomatoes are truly a miracle of food. How can so much flavor exist in just a little tomato? And mind you, I don’t even like tomatoes. Oh sure, I can tolerate them in a salad every now and then, and ketchup if that counts, but other than that I cannot. I’ve once said that eating a grape tomato is like biting down into an eyeball.

But sun-dried tomatoes are on a whole other level. The amount of flavor packed into these little gems is unbelievable. And they, along with zucchini, are the star of today’s dish.

We’ll dress our spiralized zucchini, or zoodles, with a light but flavorful sauce. Good olive oil, plenty of fresh garlic, and of course our sun-dried tomatoes will team up to coat our zoodles in flavor. We’ll even add some spinach, for a punch of fiber and iron.

The dish is wonderful as-is. But you might choose to round out the dish with some really good bread, perhaps a glass of your favorite wine. You might even add some cooked chickpeas to your zoodles for an added Mediterranean feel as well as a protein boost.

Zoodles With Spinach & Sun-Dried Tomatoes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, Side Dish

Cuisine Italian, Mediterranean

Servings 2 servings

Equipment

• Spiralizer or vegetable peeler

Ingredients

  

• 2 small zucchini peeled if desired
• 6 cups fresh spinach
• 7 cloves garlic minced
• 2 tbsp olive oil
• 6 sun-dried tomato halves finely chopped
• salt and pepper to taste

Instructions

 

• Firstly, spiralize your zucchini, leaving the skin on or peeling if desired. If using a spiralizer, don't forget to snip your zoodles a little so you don't end up with really long ones. You can also use a vegetable peeler if you don't own a spiralizer. Set your zoodles aside for now.
• In a large pan on medium-low heat, add your olive oil, garlic and sun-dried tomatoes. Cook for a minute or two, until fragrant and garlic is golden. Add your spinach and stir. Cover to steam for about 5 minutes, until spinach cooks down.
• Add your zoodles to the pan and toss to coat. Heat for 2-3 minutes or to desired serving temperature. Taste for salt and pepper, and serve!

Notes

If you want an extra protein boost, perhaps you might add some cooked chickpeas to your zoodles. You can also serve this with some really good bread and your favorite glass of wine.

Keyword low carb, olive oil, spiralizer, sundried tomatoes, zoodles, zucchini

Do you have a favorite recipe featuring sun-dried tomatoes? It’s hard to imagine a dish that they wouldn’t improve.

Until next time, peace 😉

Subscribe to receive new post notifications: