Lemon-Herb Zucchini Noodles with Cherry Tomatoes

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

A vibrant, light pasta alternative featuring zucchini ribbons tossed with sun-ripened tomatoes, fresh herbs, and a zesty lemon-olive oil dressing. This Italian-inspired pasta recipe, ready in about 23 minutes, pairs zucchini, cherry tomatoes, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 zucchini
• 1 cup cherry tomatoes
• 2 cloves garlic
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh basil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 tbsp grated Parmesan cheese

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

Instructions

1. Step 1: Using a spiralizer, create noodles from 2 medium zucchini; set aside. Heat 2 tbsp olive oil in a large skillet over medium heat, add 2 minced garlic cloves, and sauté for 60 seconds until fragrant but not browned.
2. Step 2: Add 1 cup cherry tomatoes to the skillet and cook for 3 minutes, stirring occasionally, until tomatoes begin to soften and release juices.
3. Step 3: Toss zucchini noodles into the skillet with 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper. Cook for 2 minutes, stirring constantly, until noodles are tender-crisp and coated.
4. Step 4: Remove from heat, stir in 2 tbsp fresh basil and 2 tbsp grated Parmesan. Serve immediately while warm.