Herb-Infused Zucchini Noodles with Lemon & Rosemary

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

Light, zesty zucchini noodles tossed in a bright lemon-rosemary sauce with garden-fresh herbs and garlic. This Mediterranean-inspired vegetarian recipe, ready in about 15 minutes, pairs zucchini, fresh rosemary, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Ingredients

• 2 medium, spiralized into noodles zucchini
• 1 tbsp, finely chopped fresh rosemary
• 2 tbsp, finely chopped fresh parsley
• 1, zest and 2 tbsp juice lemon
• 2 cloves, minced garlic
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

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

Instructions

1. Step 1: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat, add 2 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 2 medium spiralized zucchini noodles to the skillet, tossing gently for 2-3 minutes until just tender but still firm to the bite.
3. Step 3: Stir in 1 tbsp finely chopped fresh rosemary, 2 tbsp finely chopped parsley, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper, tossing until the noodles are evenly coated and fragrant, about 1 minute.