Herb-Infused Zucchini Noodles with Lemon and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Spiralized zucchini tossed in a bright lemon-herb sauce with sweet cherry tomatoes for a refreshing vegetarian dish. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 23 minutes, pairs zucchinis, extra-virgin olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 206 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 4 (medium, about 1.5 lbs total) zucchinis
• 2 tbsp extra-virgin olive oil
• 3 cloves, minced garlic
• 1/4 cup, chopped fresh basil
• 1/4 cup, chopped fresh parsley
• 1, zest and 2 tbsp juice lemon
• 1 pint, halved cherry tomatoes
• 1/4 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Spiralize 4 medium zucchinis into noodles, then boil in salted water for 2 minutes until tender; drain and rinse under cold water.
2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat, add 3 minced garlic cloves, and sauté for 1 minute until fragrant.
3. Step 3: Add the drained zucchini noodles, 1/4 cup chopped basil, 1/4 cup chopped parsley, lemon zest, 2 tbsp lemon juice, and 1 pint halved cherry tomatoes; toss and cook for 3-4 minutes until tomatoes soften.
4. Step 4: Season with 1/4 tsp salt and 1/4 tsp black pepper, then serve immediately.