First, wash the zucchini thoroughly under cold running water. Dry them with a kitchen towel. Trim off both ends. Use a spiralizer to cut the zucchini into noodle shapes. There are different types of spiralizers, so follow the instructions for your tool.

Place the spiralized zucchini in a colander and sprinkle with a little salt. This will help season them and draw out excess water.

Meanwhile, make the Greek sauce by blending the feta, mint leaves, salt, pepper, and two tablespoons of Greek yogurt. For a thinner consistency, add a splash of milk.

Next, heat a little oil in a wok. Add the zucchini noodles and cook for 4-5 minutes. Remove from heat, pour in the feta sauce, and mix well. Serve immediately. Garnish with grated feta and a mint leaf.

Tip: For softer zucchini noodles, I’ve also tried boiling them in water for about 30 seconds. Then, drain and continue as above, cooking them in the wok for 2 minutes.