Lemon-Ginger Zucchini Noodles with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 developed and reviewed.

A vibrant, low-carb dish featuring zucchini noodles tossed in a bright lemon-ginger sauce, topped with juicy cherry tomatoes and fresh basil. This Mediterranean-inspired vegetarian recipe (low-carb, gluten-free), ready in about 23 minutes, pairs Zucchini, Cherry tomatoes, Fresh ginger 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 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.

Prep: 15 min Cook: 8 min Serves 2 Mediterranean cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 medium (spiralized into noodles) Zucchini
1 cup (halved) Cherry tomatoes
1 tbsp (minced) Fresh ginger
1 (zested and juiced) Lemon
2 tbsp Extra-virgin olive oil
3 tbsp (chopped) Fresh basil
1/4 tsp Salt
1/8 tsp Red pepper flakes

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.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 tbsp minced ginger and sauté for 1 minute until fragrant but not browned.
Step 2: Add 3 medium spiralized zucchini noodles and 1/4 tsp salt, tossing gently for 3 minutes until tender-crisp and just wilted.
Step 3: Stir in 1/2 cup halved cherry tomatoes, 1 tbsp lemon juice, and 1/8 tsp red pepper flakes, cooking for 2 minutes until tomatoes soften slightly and release juice.
Step 4: Remove from heat, then stir in lemon zest, 1 tbsp chopped basil, and remaining 1 tbsp olive oil. Taste and adjust salt if needed.