Zucchini noodles are tossed in a bright caper sauce, finished with sweet grilled red pepper and golden grilled Feta. This tangy, savory dish wakes up the taste buds and makes a satisfying low-carb main course or generous lunch.
If you love bold, briny flavours, the caper sauce here will be a revelation. The salty, lemony pop of capers complements the creamy sharpness of Feta, while grilled red pepper adds a gentle sweetness and smoky depth. Together they create a lively balance of textures and tastes.
Making zucchini noodles is part of the fun. Pushing zucchini through a spiralizer feels almost playful, and the resulting noodles are easy to cook and very versatile. They soak up flavour quickly, so the main choice is which sauce to pair them with. While creamy sauces are a popular option, this caper-based sauce gives the dish a brighter, more Mediterranean character.
I often use capers in dishes for their distinctive tang. There’s a cauliflower dish I make with capers and lemon that I adore for the same reason—the capers provide an irresistible burst of flavour. If you enjoy pickle-brine notes, you’ll probably love this sauce too.
This caper sauce is versatile: it would pair beautifully with fish or chicken if you prefer a protein on the side. For this recipe I served the sauce with zucchini noodles, scattered with grilled red pepper pieces and topped with slices of grilled Feta. Using a jar of pre-grilled red peppers speeds things up, making this an ideal quick lunch or weeknight supper.
When grilling Feta, choose slices that are a little thick so they hold their shape while getting a golden surface. Grilled Feta develops a wonderful texture and a lightly nutty flavour that contrasts nicely with the caper sauce and tender zucchini noodles.
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Zucchini Noodles with Caper Sauce & Feta
Angela Coleby
15
15
30
Main Course, Vegetarian
Low Carb
2 servings
107 kcal
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Ingredients
- 2 zucchinis
- 1 red pepper
- 1 small onion
- 2 garlic cloves
- 2 oz capers
- 2 oz Feta cheese cut into slices
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 tablespoons parsley, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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Slice the red pepper in half and remove the seeds.
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Place the pepper skin side up under a hot grill until the skin is well charred.
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Remove the pepper from the grill and let it cool so the skin loosens.
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Peel off the skin and chop the pepper into bite-sized pieces.
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Alternatively, use a jar of grilled red peppers to save time—simply drain and chop one pepper.
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Heat half the olive oil in a skillet and sauté the chopped onion and garlic over medium heat until soft and golden.
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Transfer the cooked onion and garlic to a food processor. Add the remaining olive oil, parsley, lemon juice and capers. Pulse until the mixture forms a rough, chunky sauce—don’t overblend; you want some texture.
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Place the Feta slices under a hot grill and brown until they develop a golden crust.
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Spiralize the zucchini into noodles, or cut into thin ribbons if you don’t have a spiralizer.
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Using the same pan you sautéed the onion in, cook the zucchini noodles over medium heat for about 5–7 minutes, until tender but still slightly firm.
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Toss the noodles with the caper sauce, then scatter the chopped grilled red pepper and grilled Feta over the top.
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Serve immediately and enjoy.
Notes
Any nutritional information provided is an estimate based on ingredient data and may vary with product choice and portion sizes.
Nutrition
Calories: 107kcal
Carbohydrates: 15g
Protein: -36g
Fat: -34g
Fiber: 5g
The nutrition information above is an estimate provided by an online nutrition calculator and may not be exact.
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