About the Recipe
Simple ingredients and bold Mediterranean flavors come together in this easy zucchini noodle recipe. Tossed with olive oil, sun-dried tomatoes, capers, and oregano, these zoodles are light yet satisfying, making them perfect for a quick weeknight meal or an elegant side dish. Fresh, savory, and naturally gluten-free, it’s a recipe that proves healthy food can still be full of flavor.
Ingredients
4 medium zucchini, spiralized into noodles
3 tablespoons olive oil
¼ cup sun-dried tomatoes, sliced (oil-packed or rehydrated)
2 tablespoons capers, drained
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
Salt and freshly ground black pepper, to taste
Optional: red pepper flakes, lemon zest, or grated Parmesan for serving
Preparation
Warm the olive oil in a large skillet over medium heat.
Add the oregano and capers to the oil. Sauté for about 30 seconds, just until fragrant.
Stir in the sun-dried tomatoes and cook for 1–2 minutes, allowing their flavors to infuse the oil.
Add the zoodles and gently toss to coat. Cook for 2–3 minutes, just until tender but still slightly crisp. Avoid overcooking.
Season with salt and black pepper. Add red pepper flakes or lemon zest if using.
Enjoy as-is or top with Parmesan or a drizzle of extra olive oil.
Notes
Serving Ideas
Serve as a light main dish or a side with grilled chicken or fish
Add olives or toasted pine nuts for extra texture
Keep it vegan, gluten-free, and fresh—or dress it up with cheese