Sautéed Zucchini Noodles with Garlic and Sun-Dried Tomatoes
A light, refreshing keto alternative to pasta made with spiralized zucchini, tossed in a simple garlic and sun-dried tomato sauce. This mediterranean-inspired keto (vegetarian, low carb) ready in about 17 minutes pairs medium, spiralized (2 cups) zucchini, olive oil, minced garlic 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 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.
Ingredients
- 2 medium, spiralized (2 cups) zucchini
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 2 tbsp, drained and chopped oil-packed sun-dried tomatoes
- 1/4 cup, chopped fresh basil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent browning.
- Step 3: Add 2 cups spiralized zucchini and cook for 4 minutes, stirring occasionally, until tender but still slightly crisp.
- Step 4: Stir in 2 tbsp chopped oil-packed sun-dried tomatoes and 1/4 tsp salt; cook for 2 minutes until heated through.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil and 1/8 tsp black pepper; serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Garlic and Sun-Dried Tomatoes take to make?
Total time is about 17 minutes (10 min prep + 7 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 Sun-Dried Tomatoes?
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 Sun-Dried Tomatoes?
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 Sun-Dried Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sun-Dried Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
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