Stir-Fried Zucchini Noodles with Tomato and Basil

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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 vibrant, light meal featuring spiralized zucchini simmered in a simple tomato-basil sauce, perfect for cooling down after a busy day. This Mediterranean-inspired Whole30 recipe, ready in about 20 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 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 150 cal/serving

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Ingredients

4 medium (spiralized into noodles, about 4 cups) zucchini
2 tbsp olive oil
3 cloves (minced) garlic
1 cup diced tomatoes
1/4 cup (chopped) fresh basil
1/2 tsp red pepper flakes
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, sautéing for 45 seconds until fragrant.
Step 2: Add diced tomatoes and simmer for 5 minutes until they break down and reduce slightly.
Step 3: Add spiralized zucchini noodles and 1 tbsp olive oil, tossing to coat. Cook for 3-4 minutes until zucchini is tender-crisp, stirring frequently.
Step 4: Remove from heat, stir in fresh basil, and season with salt and pepper.