Sautéed Zucchini Noodles with Sun-Dried Tomato and Basil

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Light and fresh zucchini noodles sautéed with sun-dried tomatoes and fresh basil for a quick, grain-free Whole30 meal. This Italian Whole30 recipe (vegetarian), ready in about 15 minutes, pairs medium zucchini, fresh basil leaves, and garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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

• 3 medium zucchini, spiralized into noodles
• 1/3 cup sun-dried tomatoes (unsweetened, oil-packed), chopped
• 1/4 cup fresh basil leaves, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1/3 cup chopped sun-dried tomatoes and cook for 1 minute to release their flavor.
3. Step 3: Add 3 spiralized medium zucchinis to the skillet along with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss gently and cook for 3-4 minutes until noodles are just tender but still firm.
4. Step 4: Remove from heat and stir in 1 tablespoon fresh lemon juice and 1/4 cup chopped fresh basil leaves. Toss to combine and serve immediately.