Mediterranean Zucchini Noodles


  • 2 large zucchini or 1 package of store-bought zucchini noodles
  • 1 tsp olive oil
  • 4 cloves garlic diced
  • 10 oz cherry tomatoes cut in half
  • 1/2 cup jarred artichoke hearts drained and chopped
  • 1/4 cup sun-dried tomatoes drained and chopped
  • 2-4 oz plain hummus
  • 1 tsp oregano
  • 1/2 tsp red wine vinegar plus more to taste
  • salt & pepper to taste
  • vegan parmesan + fresh basil for topping


  • Cut ends off of zucchini and spiralize. Set aside.
  • Heat olive in an exceedingly pan over medium heat.
  • Add garlic and cherry tomatoes to the pan and sauté till tomatoes begin to burst (approx. 3-4 minutes).
  • Add zucchini noodles, artichoke hearts, preserved tomatoes, hummus, oregano and vino vinegar to the pan. Sauté for 1-2 minutes, or till zucchini is tender-crisp* and everything is heated through.
  • style and add salt & pepper PRN.
  • Serve immediately** with vegetarian cheese and recent basil. 


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