Two Tasty Zoodle Creations: Pesto & Greek Salad

Method

1. For the Spinach Pesto Zoodles: Place a large cast-iron skillet over medium-high heat and add 2-3 tablespoons olive oil. When hot, add the spiralized zucchini in three batches, sautéing each batch for no more than 1 minute. Overcooking will release too much liquid and make them mushy.
2. Transfer each batch to a bowl. Once all batches are cooked, return all zoodles to the pan, add the spinach pesto, and toss over medium heat for about 1 minute until well combined.
3. Serve the pesto zoodles immediately, topped with crushed red pepper flakes, grated parmesan, and halved cherry tomatoes if desired. Pairs well with grilled chicken or shrimp.
4. For the Greek-Zoodle Salad: In a large mixing bowl, combine the spiralized zucchini, halved cherry tomatoes, finely chopped onion, sliced Kalamata olives, sliced bell peppers, and crumbled feta cheese.
5. Prepare the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and dried oregano until emulsified.
6. Pour the vinaigrette over the salad and toss gently to combine. Season with salt and black pepper to taste, then add the chopped mint and toss again.
7. Serve the Greek zoodle salad immediately. It also goes well with grilled shrimp, chicken, or steak. Alternatively, you can dress it with tzatziki sauce instead of the vinaigrette.