Shortcuts: Canned artichokes, Pitted & sliced olives, Spiralized zucchini stored ahead of time in fridge, Store bought flavored hummus
I used quartered artichoke hearts from a can. I prefer the ones that are not already seasoned or in oil. Great way to cut out fat & calories.
Warm pan & add olive oil (or cooking spray) & add artichokes. Season with sea salt & black pepper. Cook until browned. Then set aside. Tip: use a Misto olive oil sprayer!
While the artichokes are cooking, cut & measure your toppings. Cut sun dried tomato into small pieces and set aside. I prefer the kind that are not stored in oil.
I used kalamata olives that were in a jar, pitted, and already sliced.
I used store brand reduced fat feta cheese.
Add spiralized zucchini to the pan & cook for a few minutes until warm.
Add hummus to the zoodles. I used a sun dried tomato flavored hummus to compliment the other Greek flavor toppings.
Toss the zoodles & hummus until they are coated. Allow the hummus to warm up & them remove from heat.
Plate the zoodles & top with the artichoke hearts, sun dried tomato, olives, & crumbled feta cheese.