These Mediterranean zucchini noodles are perfect for warm weather meals. Tossed with cherry tomatoes, olives, capers, basil, and olive oil, this easy vegan zoodle recipe comes together in minutes with no cooking required.
Mediterranean Zucchini Noodles with Tomatoes, Olives & Capers
These Mediterranean zucchini noodles are a fresh and flavorful no-cook meal made with cherry tomatoes, olives, capers, basil, olive oil, and lemon. Light, healthy, and easy to make, these vegan zoodles are perfect for warm weather lunches or simple summer dinners. Best of all, they come together quickly with just a handful of ingredients and require no cooking at all.
Why You’ll Love These Mediterranean Zoodles
- No cooking required – Perfect for hot summer days.
- Fresh Mediterranean flavor – Olives, capers, basil, lemon, and tomatoes.
- Healthy and light – A fresh alternative to heavier pasta dishes.
- Naturally vegan and gluten-free – Great for a variety of diets.
- Easy to make – Ready in about 20 minutes.
Ingredients for Mediterranean Zucchini Noodles
Find the full ingredient list and instructions in the recipe card below.
You’ll Need:
- Zucchini – Medium work best for making into noodles.
- Cherry tomatoes – Adds pops of sweetness.
- Kalamata olives – Their briny flavor pairs well with the tomatoes.
- Capers – Add salty Mediterranean flavor throughout the dish.
- Garlic – Just enough to add depth without overpowering.
- Basil – Fresh basil keeps everything bright and summery.
- Olive oil – Use a good-quality extra virgin olive oil for the best flavor.
- Lemon juice – Brightens the zucchini noodles and balances the olives and capers.
- Red pepper flakes – Optional for a little heat.
How to Make Zucchini Noodles with Tomatoes
Make the olive and caper mixture
Place the garlic, capers, sea salt, red pepper flakes, and olives on a cutting board and chop everything together finely. Use the flat side of the knife to mash the mixture into a chunky paste similar to a rustic tapenade.
Transfer the mixture to a large bowl and stir in the olive oil, cherry tomatoes, and basil. Let the mixture sit for 10 to 15 minutes so the flavors can meld.
Spiralize the zucchini
Using a spiralizer or julienne peeler, create long zucchini noodles.
Toss and serve
Toss the zucchini noodles with lemon juice and add them to the tomato mixture. Toss gently to combine and serve topped with additional olives, capers, and basil if desired.
Tips for Perfect Zoodles
- Use firm zucchini – Medium zucchini tend to have less water and fewer seeds.
- Don’t let the noodles sit too long – Zucchini noodles release moisture as they rest.
- Toss just before serving – This keeps the zoodles fresh and crisp.
- Let the tomato mixture marinate – Even a few minutes helps deepen the flavor.
Variations
- Add cucumber for extra freshness.
- Toss in white beans or chickpeas for added protein.
- Top with toasted pine nuts for crunch.
- Add fresh oregano or parsley along with the basil.
- Finish with vegan parmesan or dairy-free feta.
Frequently Asked Questions
How do you keep zucchini noodles from getting watery?
Serve them shortly after tossing and avoid over-marinating the zucchini itself.
What’s the difference between zucchini noodles and zoodles?
Nothing — zoodles is simply a shortened nickname for zucchini noodles.
Final Thoughts
Whether you’re looking for an easy vegan zucchini noodle recipe, a healthy no-cook dinner, or a fresh way to use up summer zucchini, these Mediterranean zoodles are an easy recipe to keep on hand all season long.
More Mediterranean Recipes
Mediterranean Zucchini Noodles
These Mediterranean zucchini noodles are a fresh no-cook meal made with tomatoes, olives, capers, basil, and olive oil. A healthy vegan zoodle recipe perfect for summer.
Ingredients
- 1 small clove garlic
- 1 Tablespoon salt packed capers, drained and rinsed (plus more to top)
- ¼ teaspoon coarse sea salt
- A pinch of red pepper flakes
- 10-15 kalamata olives, pitted (plus more to top)
- 2 Tablespoons/30ml extra-virgin olive oil
- 8oz/ 227g cherry tomatoes, sliced in half
- 1 small handful fresh basil leaves, roughly torn or cut into ribbons
- 4 to 5 medium zucchini, ends trimmed
- The juice of half a lemon
Instructions
- Place the garlic, capers , salt, red pepper flakes and olives , on a cutting board and run a chef’s knife through a few times, then mash with the flat side of the knife to make a chunky paste similar to tapenade.
- Transfer to a large bowl and add the olive oil, tomatoes, and basil. Set aside to marinate for at least 10-15 minutes.
- In the meantime prepare the zucchini noodles
- Using a spiralizer or julienne peeler , create long strips of zucchini noodles. Toss the noodles with the lemon juice and add to the tomato mixture.
- Toss gently and serve with additional capers, olives and basil on top if desired.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Raw
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Nutrition Information:
Yield:
4Serving Size:
serves 4Amount Per Serving: Calories: 114Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gSodium: 232mgCarbohydrates: 10gFiber: 4gSugar: 6gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Cinn Jenn says
My family loved it! I served it tonight alongside a tray of deli meats and cheese for a cool, no-cook summer supper. Thanks for the recipe.
Sylvie says
I'm so glad to hear everyone enjoyed it!
nisreen says
your blog is an inspiration to me. I'm so going to try this recipe especially now that I got my self a simple Julienne peeler!:)
Kitchen Belleicious says
i have always wanted to do zucchini noodles but never feel like i have the time! I love the accompanying sauce