Tomato-Basil Zucchini Noodles

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

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 developed and reviewed.

A light, refreshing bowl of zucchini noodles tossed with sun-ripened tomatoes and fresh basil, offering a vibrant vegetable-forward meal that’s easy on the digestive system. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 18 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 100 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.

Prep: 10 min Cook: 8 min Serves 4 Mediterranean cuisine 100 cal/serving

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Ingredients

4 (1.5 lb total), spiralized Zucchini
2 tbsp Olive oil
2 cloves, minced Garlic
2 (1 cup chopped) Tomatoes
2 tbsp, chopped Fresh basil
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat (350°F).
Step 2: Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 3: Add 1 cup chopped tomatoes and 1/2 tsp salt, cooking for 3-4 minutes until tomatoes soften and release juices.
Step 4: Add 4 cups spiralized zucchini (from 1.5 lb total) and 1/4 tsp black pepper, tossing constantly for 3-4 minutes until zucchini is tender-crisp and lightly wilted.
Step 5: Remove from heat, stir in 2 tbsp chopped fresh basil, and serve immediately.