Bloom & Glow Zucchini Noodles with Tomato Basil
A vibrant, anti-inflammatory dish that supports skin health and energy balance, featuring tender zucchini noodles tossed in a fresh tomato-basil sauce. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 27 minutes, pairs zucchini, extra virgin olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, spiralized zucchini
- 2 tbsp extra virgin olive oil
- 3 cloves, minced garlic
- 1 cup canned crushed tomatoes
- 1/4 cup, finely chopped fresh basil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Step 2: Stir in crushed tomatoes, sea salt, and black pepper. Simmer uncovered for 8 minutes until slightly thickened and the sauce coats the back of a spoon.
- Step 3: Add spiralized zucchini noodles to the skillet and toss gently for 3 minutes until tender but still crisp, avoiding overcooking.
- Step 4: Remove from heat and stir in 1 tbsp fresh basil. Serve immediately while the sauce is still vibrant and the zucchini retains its bright green color.







