5-Ingredient Zucchini Noodles

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 clovegarlic, minced
• 4 mediumcourgettes, spiralised with the skin on
• 1.25 ml (1/4 teaspoon)sea salt
• 1.25 ml (1/4 teaspoon)black pepper
• 75 g (1/2 cup)feta, crumbled
• 30 ml (2 tablespoons)fresh dill, roughly chopped

Instructions

1. 1

   Warm the garlic

   Heat the olive oil in a large frying pan over a medium heat. Add the minced garlic and cook, stirring constantly, until lightly browned, about 30 seconds.

2. 2

   Cook the courgette

   Add the courgette noodles and season with the salt and pepper. Cook for 4–5 minutes, turning them a few times with tongs or two forks, until slightly wilted.

3. 3

   Finish the plates

   Divide the noodles between two plates and scatter over the feta and dill. Taste and add more seasoning if needed.

4. 4

   Serve immediately

   Serve the courgette noodles straight away.

What are zucchini noodles?

Zucchini noodles, often called zoodles, are courgettes cut into long, noodle-like strands. This version takes a Mediterranean-inspired approach, finishing the warm vegetables with feta and dill.

The brief cooking time keeps the courgette from becoming too soft, while garlic-scented oil gives the strands flavour without a heavy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 10g protein, 14g carbs, 23g fat.

The courgettes provide most of the carbohydrates, while olive oil and feta contribute much of the fat; feta also supplies some protein. Pair a serving with chickpeas or another protein-rich side and a salad if you would like a more filling, balanced plate.

The ingredients that shape the dish

Courgettes: spiralise them with the skin on, as directed, so the strands keep their colour and structure. Medium courgettes make noodles that are easy to turn in the pan.

Feta and dill: crumbled feta brings a salty, creamy contrast, while fresh dill adds a fragrant finish. Taste before adding extra salt, since feta is already salty.

Cook the garlic gently

Garlic: stir it constantly in the warm olive oil and watch for a light golden colour. It cooks quickly; taking the pan off the heat or adding the courgettes as soon as it is lightly browned helps prevent a bitter, burnt flavour.

Aim for lightly wilted strands

Texture: cook the courgette for 4–5 minutes, turning it a few times for more even contact with the pan. The strands should soften slightly but still hold their shape.

Moisture: courgettes release water as they cook, so avoid continuing well beyond the stated time if you want the noodles to stay distinct.

Keep the cooking time short

Timing: the garlic takes about 30 seconds, followed by 4–5 minutes for the courgette. Have the feta and chopped dill ready so you can finish the plates as soon as the noodles are cooked.

Serving: the recipe calls for serving immediately, while the noodles are warm and the feta is freshly scattered over the top.

Round out the meal

Pairings: serve the noodles as a light lunch on their own or alongside grilled bread, tomatoes or a simple salad. For a more substantial meal, add a source of protein such as chickpeas or grilled chicken.

Recipe notes & tips

• Prepare the feta and dill before you start cooking, as the garlic and courgette cook quickly.
• Use a large frying pan so the strands are easier to turn.
• Turn the noodles gently with tongs or two forks to help them cook evenly.
• Taste before adding extra salt because the feta adds saltiness.
• Serve as soon as the noodles are plated for the best texture.

Variations

• Add lemon: finish with a little lemon zest for a brighter flavour.
• Add chilli: include a pinch of chilli flakes with the garlic.
• Use mint: swap some or all of the dill for fresh mint.
• Add tomatoes: toss in halved cherry tomatoes with the courgette.
• Make it heartier: serve with chickpeas for a more filling plate.

Common mistakes to avoid

• Burning the garlic: stir constantly and stop cooking once it is lightly browned.
• Overcooking the courgette: take it off the heat when it is just slightly wilted.
• Uneven cooking: turn the strands a few times while they are in the pan.
• Adding salt too soon: season as directed, then taste again after adding feta.
• Waiting to serve: plate the noodles promptly so they do not sit and soften further.

How to store

For the best texture, eat the noodles straight away. If needed, refrigerate leftovers in a sealed container and use within 2 days; reheat briefly in a frying pan, as prolonged heating can make the courgette watery.

Frequently asked questions