4 Easy Steps: Greek Z’Paghetti

Servings: 2
Prep: 10 minutes
Cook: 5 minutes


  • 1 1/2 pounds (about 3 medium) spiralized zucchini
  • 1/2 cup artichoke hearts packed in water, drained and chopped
  • 1/4 cup bagged sun-dried tomatoes, chopped
  • 2 tablespoons sliced Kalamata or black olives
  • 2 tablespoons light Italian dressing
  • 2 tablespoons crumbled feta cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  1. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 3 minutes.
  2. Transfer zucchini to a strainer. and thoroughly drain excess liquid.
  3. Remove skillet from heat. Respray, and bring to medium heat. Add drained zucchini and all remaining ingredients and seasonings except feta. Cook and stir until entire dish is hot, about 2 minutes.
  4. Serve topped with feta.

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