15 minutesLunch

Greek zucchini "pasta"

Makes: four servings
Makes: four servings


  • 4 zucchinis
  • 1 cup cherry tomatoes
  • 1 cup artichoke hearts
  • ½ cup kalamata olives
  • 1 lemon
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • 1 ½ tbsp minced garlic
  • ¼ cup chopped parsley
  • 1 cup goat cheese


  1. Chop ends off zucchini. Use a vegetable peeler to slice the zucchini lengthwise into ribbons and place in a large bowl.

  2. Halve cherry tomatoes, artichoke hearts and olives. Add to the bowl.

  3. Deseed and juice lemon. In a small bowl, whisk together olive oil, 4 tsp lemon juice, white wine vinegar and garlic. Pour dressing over "pasta" and toss to combine.

  4. Garnish with chopped parsley and goat cheese. Serve cold.