Sautéed Zucchini Noodles with Sun-Dried Tomatoes and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and refreshing zucchini noodles tossed with sun-dried tomatoes and fresh basil for a satisfying low-carb meal. This mediterranean-inspired vegetarian (low-carb) ready in about 15 minutes pairs Zucchini, Olive oil, Sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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: 5 min Serves 2 Mediterranean cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to brown.
  2. Step 2: Add the spiralized zucchini noodles and 1 tbsp drained sun-dried tomatoes to the skillet, stirring to combine. Cook for 3 minutes, stirring occasionally, until the zucchini is tender but still has a slight bite.
  3. Step 3: Stir in 1/4 cup chopped fresh basil, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 1 more minute until the flavors meld and the basil wilts slightly.

Frequently asked questions

How long does Sautéed Zucchini Noodles with Sun-Dried Tomatoes and Basil take to make?

Total time is about 15 minutes (10 min prep + 5 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 and Basil?

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 Sun-Dried Tomatoes and Basil?

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 and Basil 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 and Basil vegetarian?

Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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