Sautéed Zucchini Noodles with Tomato Basil and Parmesan
A light and refreshing pasta alternative featuring zucchini noodles tossed with sun-ripened tomatoes, fresh basil, and a hint of Parmesan. This italian-inspired vegetarian (keto) ready in about 18 minutes pairs halved Cherry tomatoes, chopped Fresh basil, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, 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 (about 1.5 lbs), spiralized Zucchini
- 1 cup, halved Cherry tomatoes
- 1/4 cup, chopped Fresh basil
- 1/4 cup, grated Parmesan cheese
- 1 tbsp Olive oil
- 1 clove, minced Garlic
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant, being careful not to brown.
- Step 2: Add 1.5 lbs spiralized zucchini noodles to the skillet and cook for 3-4 minutes, stirring frequently, until tender but still crisp.
- Step 3: Stir in 1 cup halved cherry tomatoes, 1/4 cup chopped fresh basil, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes until tomatoes are warmed through.
- Step 4: Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted and combined.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Tomato Basil and Parmesan 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 Tomato Basil and Parmesan?
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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Sautéed Zucchini Noodles with Tomato Basil and Parmesan?
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 Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tomato Basil and Parmesan keto?
Yes — this recipe is tagged keto 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.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
