Sautéed Zucchini Noodles with Cherry Tomatoes and Basil
Fresh zucchini noodles tossed with sweet cherry tomatoes and basil for a light, vibrant keto side or main course. This vegetarian recipe (low-carb), ready in about 17 minutes, pairs zucchini, olive oil, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 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.
Ingredients
- 4 medium, spiralized zucchini
- 2 tbsp olive oil
- 1 cup, halved cherry tomatoes
- 2 cloves, minced garlic
- 1 tbsp, chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1 tbsp lemon juice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1 minute until fragrant (do not brown).
- Step 2: Add 4 cups spiralized zucchini and 1 cup halved cherry tomatoes. Season with 1/2 tsp salt and cook for 5-7 minutes, stirring occasionally, until zucchini is tender but still firm and tomatoes have softened.
- Step 3: Stir in 1 tbsp fresh basil and 1 tbsp lemon juice, cooking for 1 minute more until flavors combine. Serve immediately.
