Sautéed Zucchini Noodles with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Vibrant zucchini noodles tossed with sun-dried tomatoes and garlic in a light olive oil base, ready in 18 minutes. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 18 minutes, pairs zucchini, sun-dried tomatoes, olive oil 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.

Ingredients

• 3 medium zucchini
• 3 tbsp sun-dried tomatoes
• 2 tbsp olive oil
• 3 garlic cloves
• 1/4 cup fresh basil
• 1/4 tsp sea salt
• 1/8 tsp red pepper flakes

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Instructions

1. Step 1: Spiralize 3 medium zucchinis into noodles using a spiralizer, then pat dry with a clean kitchen towel to remove excess moisture.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and 1/8 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add spiralized zucchini noodles and 3 tbsp chopped sun-dried tomatoes to the skillet, tossing to coat. Cook for 3-4 minutes until zucchini is tender-crisp but still holds shape, stirring occasionally.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil. Season with 1/4 tsp sea salt and additional red pepper flakes to taste.