Sautéed Zucchini Noodles with Roasted Cherry Tomatoes and Garlic
Light and vibrant zucchini noodles tossed with roasted cherry tomatoes and garlic for a quick keto side. This mediterranean-inspired keto (low carb) ready in about 30 minutes pairs zucchini, cherry tomatoes, olive oil 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 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.
Ingredients
- 2 medium zucchini
- 1 cup cherry tomatoes
- 3 tbsp, divided olive oil
- 2 cloves, minced garlic
- 1/4 tsp red pepper flakes
- to taste salt
- to taste pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 cup cherry tomatoes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 15 minutes until blistered.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, then add 2 cloves minced garlic and 1/4 tsp red pepper flakes; sauté for 1 minute until fragrant.
- Step 3: Add 2 medium zucchinis (spiralized) to the skillet and toss to coat in the oil mixture; cook for 5-7 minutes until tender but still slightly crisp.
- Step 4: Season with salt and pepper to taste, then serve immediately with the roasted tomatoes.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Roasted Cherry Tomatoes and Garlic take to make?
Total time is about 30 minutes (10 min prep + 20 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 Roasted Cherry Tomatoes and Garlic?
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 Roasted Cherry Tomatoes and Garlic?
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 Roasted Cherry Tomatoes and Garlic 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 Roasted Cherry Tomatoes and Garlic 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
- ★★★★★
Absolutely delicious. The garlic and tomatoes complemented the zucchini noodles perfectly. I'll be making this again and again.
- ★★★★★
This recipe is a game-changer for my keto dinners! The zucchini noodles stayed perfectly al dente and the tomatoes were bursting with flavor.
- ★★★★★
My whole family loved this dish. Even my picky eaters enjoyed the zucchini noodles with the sweet tomatoes. So easy to make!
