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Zucchini Noodles with Olives, Marinara and Goat Cheese
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5 from 1 vote

Zucchini Noodles with Olives, Marinara and Goat Cheese (gluten-free, healthy, low-carb, vegetarian)

A 15 minute quick and delicious dish with only 7 ingredients. Zucchini Noodles with Olives, Marinara and Goat Cheese.. you won't be able to put your fork down.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 servings
Author: Nisha Kapur

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 tsp crushed red pepper
  • 3 cloves garlic chopped
  • 16 ounces zucchini noodles
  • salt to taste not a lot
  • black pepper to taste
  • 12 ounces marinara sauce 1/2 a jar - I used Rao's Marinara
  • 7 pieces kalamata olives
  • handful fresh basil julienne
  • 2 ounces chevre herbed goat cheese I like Trader Joe's

Instructions

  • Chop up the garlic.
    Chopped garlic cloves on a wooden cutting board with a knife nearby, ready to enhance your zucchini noodles with olives, marinara, and goat cheese.
  • Heat up a skillet on medium heat. Once hot, add extra virgin olive oil followed by crushed red pepper.
    A stainless steel pan sizzles on the stovetop, warming oil and crushed red pepper flakes. On one side, zucchini noodles wait to mingle with marinara and goat cheese for a savory twist.
  • Once the pepper flakes sizzle, add garlic and cook for only 10 seconds to prevent burning.
    A stainless steel pan on a stovetop with chopped garlic and red pepper flakes sizzling in oil, ready to embrace a medley of zucchini noodles tossed with olives, coated in marinara, and topped with crumbles of goat cheese.
  • Add the zucchini noodles and toss. Allow the noodles to cook for 3-5 minutes while stirring in between.
    Zucchini noodles join sizzling garlic and spices in the skillet, enhanced with tangy olives. Add rich marinara and creamy goat cheese for a delightful twist.
  • In a separate pot on high heat, heat up half a jar of your favorite marinara sauce.
    Pouring a jar of Raos Homemade tomato sauce into a saucepan on the stovetop, preparing it to perfectly coat zucchini noodles with olives for a fresh twist. Enhance the dish by topping it off with a sprinkle of goat cheese, infusing every bite with creamy richness.
  • Add a few olives for extra flavor.
    A pot of rich marinara sauce simmers on the stove, crowned with six kalamata olives. Perfect for draping over zucchini noodles, this tempting dish is enhanced by hints of goat cheese, creating a delightful fusion of flavors.
  • Cover with a lid so it heats up quick.
    A stainless steel saucepan, perfect for crafting zucchini noodles with olives, sits elegantly on the stovetop, its lid gleaming under the kitchen lights.
  • In the meantime, julienne fresh basil leaves. Set aside.
    Chopped basil leaves rest on a wooden cutting board with a chefs knife in the background, perfect for topping fresh zucchini noodles with olives.
  • Check on the zucchini noodles, should be done. Season with very little salt and some black pepper. The jarred marinara sauce will have enough salt.
    A stainless steel pan holds delicious zucchini noodles with olives. A pair of tongs rests on the pans edge.
  • Once the sauce is done. Add the desired amount of sauce to your zoodles.
    Two metal saucepans sit on the stove. The front pan holds zucchini noodles with olives, draped in rich marinara, while the back pan cradles more sauce with a ladle. Tongs rest in the front pan, ready for serving perfection.
  • Toss.
    A stainless steel pot with tongs contains zucchini noodles in marinara sauce, garnished with black olives and a hint of goat cheese.
  • Top with fresh basil.
    A hand is adding fresh herbs to a simmering pot of cooked spaghetti mixed with vibrant vegetables on the stove, creating a dish reminiscent of Zucchini Noodles with Olives.
  • Garnish with desired amount of goat cheese. Serve immediately.
    A plate of zucchini noodles with kalamata olives and feta cheese is elegantly draped in marinara sauce. Nearby, a jar of sauce, fresh baby spinach, and creamy goat cheese await. A fork rests invitingly on the plate.

Notes

* This dish tastes amazing a few hours later. I reheated the zoodles over the stove and they were amazing.
** For additional protein, top with a fried egg, salmon or grilled chicken.
*** For Vegan option, omit cheese.

Nutrition

Calories: 192kcal | Carbohydrates: 11g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 975mg | Potassium: 563mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1208IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 2mg