Sautéed Zucchini Noodles with Garlic and Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, refreshing keto side dish featuring spiralized zucchini tossed in aromatic garlic and olive oil for a satisfying low-carb alternative to pasta. This american-inspired keto (low-carb) ready in about 20 minutes pairs zucchini, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 75 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 5 min Serves 4 American cuisine 75 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 4 medium zucchinis into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering.
  3. Step 3: Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 1 minute until fragrant but not browned.
  4. Step 4: Add the zucchini noodles to the skillet, tossing gently to coat, and cook for 2-3 minutes until tender-crisp and just wilted.
  5. Step 5: Season with salt to taste, remove from heat, and stir in 2 tablespoons chopped fresh basil.

Frequently asked questions

How long does Sautéed Zucchini Noodles with Garlic and Olive Oil take to make?

Total time is about 20 minutes (15 min prep + 5 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 Sautéed Zucchini Noodles with Garlic and Olive Oil?

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 zucchini from drying out.

Can I substitute ingredients in Sautéed Zucchini Noodles with Garlic and Olive Oil?

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 Sautéed Zucchini Noodles with Garlic and Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Zucchini Noodles with Garlic and Olive Oil low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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