Mediterranean Spiralized Zucchini and Artichokes

Mediterranean Spiralized Zucchini and Artichokes

This little side dish just kind of evolved out of my need to use up the zucchini I had in the refrigerator.  I used canned artichoke hearts here but I have also used frozen artichoke hearts which are even easier.  Also, not everyone loves olives so if you are not a big fan, simply omit them.  


Ingredients (4-6 servings)

  • 2 medium sized zucchinis, spiraled
  • 1 red onion, sliced
  • 2 teaspoons prepared minced garlic
  • 1½ tablespoons extra-virgin olive oil
  • 1 can artichokes, well drained and sliced (12 oz frozen bag)
  • 1/2  cup julienned cut sun dried tomatoes, packed in olive oil
  • green or Kalamata olives, sliced (I used about 20 olives and did a combination of both)
  • 1/2 cup grated Parmesan cheese (feta is delicious as well)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt



  1. Spiralize the unpeeled zucchini and set aside (or buy prepackaged).
  2. In a skillet, heat olive oil over medium heat.  Add onion and sauté for several minutes.
  3. Add garlic and spices and cook an additional 2 minutes.
  4. Add artichokes, sun dried tomatoes and zucchini.  Stir to combine and cook until zucchini is tender, approximately 4-5 minutes.  Do not want to overcook the zucchini or it will get watery and mushy.
  5. Stir in olives and cheese and remove from heat.

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