Sautéed Zucchini Noodles with Cherry Tomatoes and Dill

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant, low-calorie dish featuring spiralized zucchini tossed with sun-ripened cherry tomatoes and fresh dill for a bright, garden-fresh meal. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 25 minutes, pairs zucchini, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (1.5 lbs) zucchini
• 1 cup, halved cherry tomatoes
• 2 tbsp olive oil
• 1/4 cup, finely chopped fresh dill
• 1/2 tsp garlic powder
• pinch salt
• pinch pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil, then add the spiralized zucchini noodles and cook for 2-3 minutes until tender-crisp; drain immediately and rinse under cold water to stop cooking.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, add the halved cherry tomatoes, and cook for 3-4 minutes until they begin to soften and release juices, stirring occasionally.
3. Step 3: Add the drained zucchini noodles, 1/4 cup fresh dill, 1/2 tsp garlic powder, and a pinch each of salt and pepper to the skillet; toss gently for 2-3 minutes until heated through and the dill is fragrant.