Low-Profile Zucchini Noodles with Lemon-Pepper Tomato Broth
A light, refreshing bowl of zucchini noodles simmered in a vibrant tomato broth with a hint of citrus, perfect for warm days when you want something low-key but full of flavor. This mediterranean-inspired vegetarian (low-sodium) ready in about 27 minutes pairs (14 oz), drained diced tomatoes, low-sodium chicken broth, lemon zest 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 can (14 oz), drained diced tomatoes
- 2 cups low-sodium chicken broth
- 1 tsp lemon zest
- 1/2 tsp, freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add 2 cups low-sodium chicken broth and 1 can (14 oz) diced tomatoes, stirring to combine. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally until tomatoes break down slightly.
- Step 2: Add 1 tsp lemon zest and 1/2 tsp freshly ground black pepper to the broth mixture, stirring to dissolve. Reduce heat to low and add 2 medium spiralized zucchini noodles, gently submerging them in the liquid. Simmer for 3 minutes, stirring occasionally, until zucchini is tender-crisp and the broth is heated through.
- Step 3: Remove from heat and stir in 2 tbsp chopped fresh basil. Taste and adjust seasoning with additional pepper if desired. Serve immediately in shallow bowls while still warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Profile Zucchini Noodles with Lemon-Pepper Tomato Broth take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Profile Zucchini Noodles with Lemon-Pepper Tomato Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep low-sodium chicken broth from drying out.
Can I substitute ingredients in Low-Profile Zucchini Noodles with Lemon-Pepper Tomato Broth?
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-Profile Zucchini Noodles with Lemon-Pepper Tomato Broth for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Profile Zucchini Noodles with Lemon-Pepper Tomato Broth low-sodium?
Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
