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    Home » Main Dishes

    Zucchini & Artichoke in a Lemon Feta Sauce

    Published: Jun 22, 2016 · Updated: Sep 19, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    Zucchini noodles and artichoke in a lemon and feta sauce is a perfect lunch for a summers day.  Or a pick me up lunch during a cold, grey day!

    This is an easy and quick dish to make.  If you don't have a spiralizer, you could cut the zucchini into noodles with a mandolin.  Or carefully peel into ribbons.  

    Zucchini noodles in feta sauce

    I whipped this up quickly one lunch time whilst the Chief Taster had "manflu" as I had banned him from any dairy which meant I got to eat this all to myself.  I was a hero that day as I struggled through, barely coming up for air as the delicious vegetables and sauce kept me quiet for 5 minutes.   The lemon, feta and basil are a perfect summer combination and this sauce could be used for any vegetables, or perhaps chicken or fish.   I also think that a sprinkling of grated Parmesan cheese would not hurt it either.

    Zucchini noodles in feta sauce

    More zucchini noodle recipes

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    Garlic Parmesan Noodles

    Zucchini Noodle Mac n Cheese

    Zucchini noodles in feta sauce

    Zucchini noodles feta lemon sauce

    Angela Coleby
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Course Main Course

    Ingredients
      

    • 2 Zucchinis Medium
    • 185g Artichokes (fresh or jar)
    • ½ cup (75g) Feta Cheese
    • ½ Lemon Juice
    • 1 clove Garlic Peeled & chopped
    • 4 tablespoons cream
    • 2 tablespoons Basil fresh, chopped
    • 4 tablespoons butter
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Cut the ends of the zucchini and put them through a spiralizer to make noodles.
    • Heat two teaspoons of butter in a frying pan and heat on a medium heat.
    • Cook the noodles in the butter, stirring occasionally until slightly soft and golden.
    • Add the artichokes to the zucchini noodles and stir thoroughly.
    • Heat the remaining two teaspoons of butter in a saucepan and cook the garlic for 2-3 minutes.
    • Add the feta, lemon juice and cream and stir until combined.
    • Add the chopped basil and season with the salt and pepper.
    • Pour the sauce over the noodles and serve.
    • Eat and enjoy!

    Notes

    Serves 1-2
    Nutritional Info  half recipe: 389 Calories, 31g Fat, 21g Total Carbs, 11g Net Carbs, 10g Fibre, 8g Protein
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    Follow me on Facebook for extra bits and fun! https://www.facebook.com/DivaliciousRecipes

     

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    Reader Interactions

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      Recipe Rating




    1. Mary

      July 30, 2021 at 7:06 pm

      Is the butter supposed to be teaspoons or table spoons? It says table spoons in the ingredient list and teaspoons in the instructions.

      Reply
      • Angela Coleby

        July 31, 2021 at 1:26 pm

        Tablespoons! thanks for letting me know.

        Reply
    2. Cherie

      July 23, 2021 at 9:31 am

      Do you steam the fresh artichoke?

      Reply
      • Angela Coleby

        July 24, 2021 at 8:58 am

        I used artichokes from a jar, but if you are using fresh artichokes, steaming them would be great.

        Reply
    3. kelly

      October 25, 2020 at 10:52 am

      how much lemon juice exactly it doesn’t give measurement just 1/2 lemon juice is that a cup or a tsp or neither not sure if my last comment posted about this and i want to make it tonight !

      Reply
      • Angela Coleby

        October 26, 2020 at 12:39 pm

        Half a lemon is about 3-4 tablespoons.

        Reply
        • kelly

          October 27, 2020 at 8:28 am

          ah thank u so much! i love lemon and feta and am so excited to make this tonight!

          Reply
          • Angela Coleby

            October 27, 2020 at 12:10 pm

            Hope you enjoy it. I love this dish for Spring & Summer

            Reply
    4. Alison Clarke-Pentz

      October 28, 2019 at 7:23 pm

      I made this tonight and loved it!!

      I riffed on it a bit, I hope it's ok to share...
      1- I seasoned with salt and pepper along the way.
      2- Instead of cream I used approx 1/4 cup of cream cheese (just what I had available).
      3- I added 1 drained and rinsed can of cannellini beans to beef up the meal for a meatless Monday main.
      4- Also topped with grated Parmesan and put under the broiler for 5 minutes before serving.

      So yummy!!! Even my meat and potatoes husband loved it.

      Reply
      • Angela Coleby

        October 29, 2019 at 8:51 pm

        Love your changes and happy you and your husband enjoyed it!

        Reply
    5. Cynthia Reid

      September 18, 2019 at 10:14 am

      I made this last night and YUM!!!! This will be permanent rotation. A million thanks for sharing 🙂

      Reply
      • Angela Coleby

        September 18, 2019 at 4:20 pm

        Glad you enjoyed it!

        Reply
    6. Anita

      August 08, 2017 at 11:38 am

      Love your site, have book-marked it & can't to try many of your recipes!
      This recipe looks amazing! However, I believe the calorie content is wrong (just the butter has more calories!).

      Reply
      • Angela Coleby

        August 08, 2017 at 7:38 pm

        Hi, glad you enjoy the recipes. The stats were for half the recipe. Happy baking!

        Reply
    7. Sophie33

      July 12, 2016 at 7:40 am

      I just happen to harvest a few zucchinis. This recipe will shine them in this lovely dish! Easy to make too! Double yum! 🙂

      Reply
      • Angela Coleby

        July 12, 2016 at 12:48 pm

        Fabulous! Lucky you for growing zucchinis too!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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