Greek Zucchini Noodles with Feta, Olives, Artichokes and Tomatoes

• Gluten free

• Meat

  • 1 cup Rotisserie chicken or turkey

• Produce

  • 1 cup Artichoke hearts
  • 1 15oz can Tomatoes
  • 1 lb Yellow squash
  • 1 lb Zucchini squash

• Condiments

  • 1 cup Black olives

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Feta cheese

Found on sustainingthepowers.com

Description

Ingredients

• 1 lb (about 2 medium) zucchini squash
• 1 lb (about 2 medium) yellow squash
• 1 15oz can diced tomatoes, drained
• 1 cup artichoke hearts, diced
• 1 cup black olives, drained and sliced
• 1 cup crumbled feta cheese
• salt and pepper to taste
• 1 cup rotisserie chicken or turkey (optional to add more protein)

Directions

• Using a julienne peeler, mandoline slicer with julienne attachment, vegetable spiralizer or knife, slice the zucchini and squash into noodles. Bring about 5 cups of water to a boil in a medium sauce pan. Once the water is boiling, add the zucchini noodles and boil for 3 minutes. Drain noodles into a strainer and gently press some of the excess liquid out with a paper towel. (They tend to make added sauce runny if you dont.) Add zoodles and all remaining ingredients to a medium bowl and toss to combine. Serve immediately.