Bright Lemon-Dill Zucchini Noodles with Cherry Tomatoes

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 refreshing, no-cook pasta alternative with zucchini noodles tossed in a zesty lemon-dill dressing and loaded with juicy cherry tomatoes. This Mediterranean-inspired vegetarian recipe (vegan-friendly), ready in about 15 minutes, pairs zucchini, cherry tomatoes, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 Serves 2 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles, then place in a colander and sprinkle with 1/4 tsp salt; let sit for 10 minutes to release moisture, then pat dry with paper towels.
  2. Step 2: Halve 12 oz cherry tomatoes and finely dice 1/4 cup red onion.
  3. Step 3: Zest and juice 1 lemon, then combine with 3 tbsp fresh dill, 3 tbsp olive oil, and 1/4 tsp salt to make the dressing.
  4. Step 4: Toss the dried zucchini noodles with the cherry tomatoes and red onion in a large bowl.
  5. Step 5: Drizzle the lemon-dill dressing over the mixture and gently fold until evenly coated.
  6. Step 6: Top with 1/4 cup crumbled feta cheese and serve immediately.

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