Sautéed Zucchini Noodles with Tomato Basil and Feta

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

Light zucchini noodles tossed in a vibrant tomato basil sauce, topped with crumbled feta for a refreshing keto meal. This italian-inspired vegetarian ready in about 20 minutes pairs zucchini, tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 10 min Serves 2 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchini into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, avoiding browning.
  3. Step 3: Add 1 cup chopped tomatoes and 1/4 tsp salt, then simmer for 5 minutes until tomatoes break down into a sauce.
  4. Step 4: Stir in 1/4 cup fresh basil and cook for 1 minute until vibrant green.
  5. Step 5: Add 12 oz zucchini noodles to skillet and toss for 3-4 minutes until heated through and coated in sauce.
  6. Step 6: Divide into bowls, top with 1/2 cup crumbled feta cheese, and serve immediately.

Frequently asked questions

How long does Sautéed Zucchini Noodles with Tomato Basil and Feta take to make?

Total time is about 20 minutes (10 min prep + 10 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 Tomato Basil and Feta?

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 Tomato Basil and Feta?

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 Tomato Basil and Feta 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.

What goes well with Sautéed Zucchini Noodles with Tomato Basil and Feta?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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