Sautéed Zucchini Noodles with Lemon and Pea Toss
Fresh zucchini ribbons cooked quickly with peas and lemon zest for a light, vibrant vegetarian meal. This vegetarian-inspired vegetarian (low-carb) ready in about 23 minutes pairs fresh peas, extra virgin olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 into noodles zucchini
- 1 cup fresh peas
- 1, zest finely grated and juice squeezed lemon
- 2 tbsp extra virgin olive oil
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add zucchini noodles and 1/4 cup water, then cover immediately and cook for 3 minutes until tender-crisp.
- Step 2: Add peas, minced garlic, and lemon zest to the skillet, stirring to combine. Cook uncovered for 2 minutes until peas are bright green and tender.
- Step 3: Remove skillet from heat and stir in remaining 1 tbsp olive oil, lemon juice, chopped basil, sea salt, and black pepper until evenly distributed and fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Lemon and Pea Toss take to make?
Total time is about 23 minutes (15 min prep + 8 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 Lemon and Pea Toss?
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 fresh peas from drying out.
Can I substitute ingredients in Sautéed Zucchini Noodles with Lemon and Pea Toss?
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 Lemon and Pea Toss 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 Lemon and Pea Toss 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.
What others are saying
- ★★★★★
My family devoured these zoodles. Even my picky eater loved the peas!
- ★★★★★
Loved it! The lemon made it so fresh and perfect for a quick weeknight dinner.
- ★★★★★
The lemon-pea toss is my new favorite way to enjoy zoodles.
