Savory Zucchini Noodles with Lemon-Tahini

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A zinc-rich, anti-inflammatory dish to address Whole30 skin breakouts, featuring spiralized zucchini and a creamy lemon-tahini sauce. This Mediterranean-inspired Whole30 recipe (low-carb), ready in about 15 minutes, pairs Zucchini, Tahini, Lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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Prep: 10 min Cook: 5 min Serves 2 Mediterranean cuisine 220 cal/serving

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Ingredients

3 medium Zucchini
3 tbsp Tahini
1, juiced Lime
2 cloves Garlic
1 tbsp Olive oil
2 tbsp Chopped parsley

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Instructions

Step 1: Spiralize 3 medium zucchinis into noodles using a julienne peeler, then gently toss with 1 tbsp olive oil to prevent sticking.
Step 2: In a small bowl, whisk together 3 tbsp tahini, juice of 1 lime, and 2 minced garlic cloves until smooth and creamy, adding 1 tsp water if too thick.
Step 3: Heat a non-stick skillet over medium-low heat, add zucchini noodles, and cook for 2-3 minutes until just tender but still crisp, stirring constantly.
Step 4: Remove from heat, pour tahini sauce over noodles, and toss until evenly coated; sprinkle with 2 tbsp chopped parsley before serving.