Sautéed Zucchini Noodles with Sun-Dried Tomatoes and Pecans
Fresh zucchini noodles tossed in a savory tomato-pecan sauce with a hint of garlic for a light yet satisfying keto meal. This mediterranean-inspired keto (vegetarian) ready in about 17 minutes pairs zucchini, sun-dried tomatoes, pecans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, 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
- 1 cup zucchini
- 1 tbsp sun-dried tomatoes
- 2 tbsp pecans
- 1 garlic cloves
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Spiralize zucchini into noodles, then pat dry with paper towels to remove excess moisture. Mince garlic cloves finely.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
- Step 3: Add zucchini noodles and sun-dried tomatoes, stirring constantly for 3-4 minutes until noodles are tender but still firm. Stir in 2 tbsp chopped pecans, 1/8 tsp salt, and 1/8 tsp black pepper until evenly distributed and heated through.
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 and Pecans take to make?
Total time is about 17 minutes (12 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 Pecans?
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 Pecans?
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 Pecans for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Pecans vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
My whole family loved this.
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