Sautéed Zucchini Noodles with Avocado and Sun-Dried Tomatoes

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

Creamy zucchini noodles tossed with avocado, sun-dried tomatoes, and herbs for a refreshing keto pasta alternative. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs zucchini, olive oil, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 zucchini
• 2 tbsp olive oil
• 1/4 cup chopped sun-dried tomatoes
• 1 ripe avocado
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add spiralized zucchini noodles and sauté for 3-4 minutes until just tender but still crisp, stirring frequently.
2. Step 2: Remove zucchini noodles from skillet and set aside. Add 1/4 cup chopped sun-dried tomatoes to skillet and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 ripe mashed avocado, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh basil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until smooth and heated through.
4. Step 4: Return zucchini noodles to skillet and toss to coat evenly. Cook for 1 more minute to combine flavors and heat through.