In my lovely Germany, news are packed with all sort of “super crazy heatwave all over Germany”, “Germany is sweating” (no, I didn’t make that one up) and similar headlines. Seems like summer finally fully showed up & everyone’s talking only about the temperatures.

Which I find adorable, considering that back home, when we have 30°C, we consider it a beautiful miracle. Normal temperatures are more like 40°C-45°C.


I bet that’s exactly how Germans find us cute when we have 3 snowflakes & the whole country is buzzing about it. 🙂


Anyways, considering the weather, the only logical recipe to share was something that requires minimum amount of work, time and especially, heat.


So, the cookies I came up with recently weren’t going to happen. Although, you guys, they’re crazy delicious. I can’t wait to share them! You know, in October – when normal people bake. Apparently.

Left with no choice, I reached for my favorite thingy lately – yes, you’ve guessed it, zucchini. Since we got spiralizer a week or something ago, all we eat for dinner are zoodles. They’re amazing for batch cooking & easy dinners.

I simply prepare tons of toppings we wish to use & just spiralize zoodles, combine it & done.

Best thing ever.


If you don’t have spiralizer, you can, of course, use regular whole wheat pasta, or any pasta of choice. However, I urge you to get it, it’s so worth it. There are a couple of helpers every kitchen needs, and spiralizer is on that list.


The whole dish takes like 5 minutes; fully depending on how fast you can cut. And, as with many of my recipes, feel free to play. Remember, kitchen is a playground for health.


Kitchen is a playground for health. Click To Tweet


What I love serving with these are; baked falafel, baked tomatoes, smoked salmon, cooked eggs & of course, summer kind of salads (think tomatoes, cucumbers, basil..)


This recipe is:

  • insanely quick
  • crazy nutritious
  • refreshing & light
  • perfect for summer evenings
  • completely Mediterranean style
  • packed with flavor


Zucchini are the main ingredient and, in case you’re here for the first time (welcome!), we’re gonna repeat all about why you need to love zucchini!

They make your heart healthy & happy with potassium, your bones are gonna love them for all the manganese & your digestion will love all the fiber.

As far as the vitamins are concerned, zucchini contain C, K, B6, B2 & folate.

Great thing about this recipe is that we don’t cook zucchini, which means that folate will be available. You see, folate is incredibly sensitive to heat – which is part of the reason why so many of us don’t get enough of it if we don’t eat tons of fresh veggies.


Garlic is really the star of the recipe, along with olive oil. Both of these are extremely beneficial for our health, providing us with tons of antioxidants. Garlic is popular for its allicin, which is a great antioxidant, keeping our immune system strong & cholesterol in control.

Olive oil will also add tons of vitamin E to our delicious dinner, which is also a great antioxidant. Vitamin E helps keeping our skin beautiful & youthful, our hair healthy. It even helps with PMS & hormone balance. (1)

I told you; olive oil is the best 🙂 As always, use the best possible quality you can find.

Fatty acid profile of olive oil is also amazing, providing us with tons of monounsaturated fatty acids = happy heart!

Lemon will add it’s vibrant flavor to our dish, but also tons of vitamin C + antioxidants.

Another magical Mediterranean ingredient we’re gonna use is parsley. Parsley is one of my favorite herbs ever. It enriches every dish with its beautiful taste, but it’s also incredibly nutritious. Parsley contains tons of vitamin C & tons of iron – and vitamin C helps absorb iron. Seems like Mother Nature knows what she’s doing. Also, it’s a great source of antioxidants.


The last topping we can use is parmesan cheese. I say can, because I personally don’t. Instead, I make vegan parmesan chese, which is incredibly easy.

You make it like this: in a food processor, combine ½ cup or a bit more cashew nuts, with a tablespoon of nutritional yeast & a pinch of salt – pulse until you get parmesan-like texture.

I love it, the rest of my family loves it – and since I avoid dairy, it’s the perfect alternative, loaded with nutrients. Tastes awesome, too.


Long story short, every bite of this amazing dish will serve your gorgeous body. Use it a ultimate sign of self-love.




  • Zucchini: potassium, magnesium, vitamins C, K, B6, B2 & folate, fiber
  • Olive oil: vitamin E, healthy fats, antioxidants
  • Garlic: allicin, antioxidants, vitamin C, vitamin B6, selenium, manganese
  • Lemon: vitamin C, potassium, iron, antioxidants
  • Parsley: vitamins K, C, folate, beta-carotene, volatile oils, flavonoids & iron


Refreshing, easy summer dinner

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 medium zucchini, ca 200-300g spiralized into zoodles
  • 3-4 tbsp olive oil extra virgin
  • 3-4 garlic cloves minced
  • 3 tbsp fresh parsley chopped
  • 1/2 lemon
  • 2 tbsp parmesan cheese if desired, vegan
  • Pepper & salt to taste


  1. In a medium skillet, heat olive oil over medium heat.

  2. Add garlic & cook for a minute, till aroma is released.

  3. Add zoodles & parsley, toss to combine.

  4. Transfer to a plate, drizzle with juice from 1/2 lemon.

  5. Top with parmesan cheese, pepper & salt.

  6. Enjoy!



What’s your favorite summer dinner?

Are you a fan of zoodles?

Let me know! And feel free to share your wonderful creations with me, simply tag @ninasempire or use #ninasempire


Lots of love,


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