Low-Carb Zucchini Noodles with Garlic Lemon Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and fresh spiralized zucchini noodles tossed in a bright garlic lemon sauce with a hint of chili for warmth. This italian-inspired low carb (vegetarian) ready in about 16 minutes blends spiralized into noodles medium zucchini, olive oil, thinly sliced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 3 Italian cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red chili flakes, sauté for 1-2 minutes until garlic is fragrant and just beginning to turn golden.
  2. Step 2: Add 3 spiralized medium zucchinis to the skillet and toss gently. Cook for 3-4 minutes until noodles are just tender but still retain some bite.
  3. Step 3: Remove skillet from heat and stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to combine.
  4. Step 4: Serve immediately garnished with 1/4 cup chopped fresh basil and sprinkle with 1/4 cup grated parmesan cheese if desired.

Frequently asked questions

How long does Low-Carb Zucchini Noodles with Garlic Lemon Sauce take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Low-Carb Zucchini Noodles with Garlic Lemon Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Low-Carb Zucchini Noodles with Garlic Lemon Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Carb Zucchini Noodles with Garlic Lemon Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Low-Carb Zucchini Noodles with Garlic Lemon Sauce low carb?

Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes