Lemon-Herb Zucchini Noodles with Low-Fat Ricotta

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 refreshing, low-carb pasta alternative with a bright lemon-herb sauce and creamy ricotta finish. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 16 minutes, pairs zucchini, low-fat ricotta cheese, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, 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: 10 min Cook: 6 min Serves 4 Mediterranean cuisine 120 cal/serving

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Ingredients

4 medium (about 2 lbs) zucchini
1 cup low-fat ricotta cheese
1, zested and juiced lemon
3 tbsp, finely chopped fresh basil
2 tbsp olive oil
2 cloves, minced garlic
1/4 tsp salt

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Instructions

Step 1: Spiralize 4 medium zucchinis (about 2 lbs) into noodles using a spiralizer, then toss with 2 tbsp olive oil and 2 minced garlic cloves in a large skillet over medium heat, cooking for 4 minutes until tender but still firm.
Step 2: Stir in 1 cup low-fat ricotta cheese, 1 lemon's zest and juice, 3 tbsp finely chopped fresh basil, and 1/4 tsp salt, then cook for 2 more minutes until the sauce is heated through and coats the noodles.
Step 3: Remove from heat immediately and serve warm, garnished with extra basil if desired.