Sautéed Zucchini Noodles with Sun-Dried Tomatoes
Vibrant zucchini noodles tossed with sun-dried tomatoes and garlic in a light olive oil base, ready in 15 minutes. This mediterranean-inspired vegetarian (low-carb) ready in about 18 minutes pairs medium 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 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
- 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
Instructions
- Step 1: Spiralize 3 medium zucchinis into noodles using a spiralizer, then pat dry with a clean kitchen towel to remove excess moisture.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Sun-Dried Tomatoes take to make?
Total time is about 18 minutes (10 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 Sun-Dried Tomatoes?
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 medium zucchini from drying out.
Can I substitute ingredients in Sautéed Zucchini Noodles with Sun-Dried Tomatoes?
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 Sun-Dried Tomatoes 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 Sun-Dried Tomatoes 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
