Sautéed Zucchini Noodles with Tomato-Parmesan Sauce

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Light zucchini noodles tossed in a savory tomato-herb sauce with melted Parmesan, ready in 25 minutes. This Italian-inspired vegetarian recipe, ready in about 25 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 180 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 Zucchini
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1/4 cup Sun-dried tomatoes
• 2 tbsp Tomato paste
• 1/4 cup Parmesan cheese
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Fresh basil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant, avoiding browning.
2. Step 2: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes and 2 tbsp tomato paste, cooking for 1 minute until paste darkens slightly.
3. Step 3: Add 3 medium spiralized zucchini noodles (about 1.5 lbs) and 1/4 tsp salt, tossing to coat. Cook for 4-5 minutes until tender but still firm, stirring frequently.
4. Step 4: Remove from heat and stir in 1/4 cup finely grated Parmesan cheese and 1/8 tsp black pepper until melted and combined.
5. Step 5: Garnish with 1 tbsp fresh basil before serving immediately.