Bloom & Glow Zucchini Noodles with Tomato Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 15 min Cook: 12 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add spiralized zucchini noodles to the skillet and toss gently for 3 minutes until tender but still crisp, avoiding overcooking.
  4. 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.