Sautéed Zucchini Noodles with Garlic and Basil
Light and flavorful zucchini noodles quickly sautéed with garlic and fresh basil, making a satisfying Whole30 vegetable side or light meal. This Mediterranean-inspired vegetarian recipe (whole30), ready in about 17 minutes, pairs zucchini, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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
- 3 medium, spiralized into noodles zucchini
- 2 tbsp olive oil
- 4, thinly sliced garlic cloves
- 1/4 cup, chopped fresh basil leaves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup, halved (optional) cherry tomatoes
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden but not burnt.
- Step 2: Add 3 medium spiralized zucchini noodles and toss with the garlic oil. Cook for 3-4 minutes, stirring frequently until noodles soften but remain slightly firm.
- Step 3: Stir in 1/4 cup chopped fresh basil leaves, 1/2 tsp sea salt, and 1/4 tsp black pepper. If using, add 1/2 cup halved cherry tomatoes and cook another 1 minute until tomatoes start to soften.
- Step 4: Remove from heat and serve immediately as a refreshing Whole30 side dish or light entrée.






