Zucchini Noodle Bowl with Lemon-Tarragon Sauce

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

A vibrant bowl featuring zucchini noodles and a bright herb sauce. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), 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 180 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.

Ingredients

• 3 medium, spiralized zucchini
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp, finely chopped fresh tarragon
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned, then add spiralized zucchini noodles and 1/4 tsp sea salt, tossing frequently for 3-4 minutes until tender-crisp and slightly wilted.
2. Step 2: Remove skillet from heat and stir in 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped tarragon, 1/8 tsp black pepper, and remaining 1 tbsp olive oil until the sauce coats the noodles evenly and the herbs are evenly distributed.
3. Step 3: Plate immediately, ensuring the zucchini noodles remain vibrant green and the sauce clings without making them mushy.