Sautéed Zucchini Noodles with Lemon-Pesto

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, low-carb pasta alternative featuring tender zucchini noodles tossed in a bright lemon-herb pesto made with fresh basil and parmesan. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 25 minutes, pairs zucchini, extra-virgin olive oil, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 220 cal/serving

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Ingredients

1.5 cups, spiralized zucchini
2 tbsp extra-virgin olive oil
1/4 cup, packed fresh basil
2 tbsp, finely grated parmesan cheese
1, zest and juice lemon
1 clove, minced garlic
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat until shimmering. Add 1 minced garlic clove and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1.5 cups spiralized zucchini noodles to the skillet and toss for 3 minutes until tender-crisp, stirring occasionally to prevent sticking.
Step 3: Remove skillet from heat. Stir in 1/4 cup packed fresh basil, 2 tbsp grated parmesan, zest and juice of 1 lemon, 1/4 tsp sea salt, and 1/8 tsp black pepper until well combined and fragrant.