Sautéed Zucchini Noodles with Tomato, Garlic, and Basil

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant low-carb pasta alternative featuring spiralized zucchini, sun-ripened tomatoes, and aromatic garlic, finished with fresh basil for a refreshing meal. This American-inspired keto recipe (low carb), ready in about 30 minutes, pairs Zucchini, Olive oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, 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.

Ingredients

• 4 medium, about 2 lbs Zucchini
• 2 tbsp Olive oil
• 3 cloves, minced Garlic
• 1 cup, halved Cherry tomatoes
• 1/4 cup, chopped Fresh basil
• 1/2 tsp Salt
• 1/4 tsp Red pepper flakes
• 2 tbsp, grated Parmesan cheese

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Instructions

1. Step 1: Spiralize 4 medium zucchinis (about 2 lbs) into noodles, then toss with 1 tsp salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant, then add 1 cup halved cherry tomatoes and cook for 3-4 minutes until softened.
3. Step 3: Add the dried zucchini noodles to the skillet, along with 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Toss and cook for 4-5 minutes until zucchini noodles are tender but still firm, stirring occasionally.
4. Step 4: Remove from heat, stir in 2 tbsp grated Parmesan cheese, and serve immediately while hot.