Sautéed Zucchini Noodles with Garlic and Pecans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender zucchini ribbons cooked in garlic-infused oil with toasted pecans for a light, crunchy keto side dish. This mediterranean-inspired keto ready in about 15 minutes pairs medium (about 1.5 lbs) Zucchini, Olive oil, Garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

★ 4.0 (9 ratings) Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Spiralize zucchini into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant, avoiding browning.
  3. Step 3: Add zucchini noodles and salt, stirring constantly for 3-4 minutes until tender but still firm to the bite.
  4. Step 4: Stir in chopped pecans and cook for 1 more minute until pecans are toasted and fragrant.
  5. Step 5: Remove from heat, stir in fresh basil, and season with black pepper. Serve immediately while hot.

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Frequently asked questions

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

Total time is about 15 minutes (10 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 Pecans?

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 olive oil from drying out.

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

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 Pecans 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.

What goes well with Sautéed Zucchini Noodles with Garlic and Pecans?

Mediterranean keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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