Zucchini Noodle Stir-Fry with Avocado Oil

By AislePrompt Editorial · ·

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 vibrant, skin-clearing vegetable medley cooked in nutrient-dense avocado oil to support healthy complexion during Whole30 journeys. This Mediterranean-inspired vegetarian recipe (whole30), ready in about 20 minutes, pairs zucchini, avocado oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 15 min Cook: 5 min Serves 2 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Use a spiralizer to create 2 medium zucchini into thin noodles; pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and sauté for 45 seconds until fragrant but not browned.
  3. Step 3: Add the spiralized zucchini to the skillet, tossing constantly for 3-4 minutes until tender-crisp and slightly golden at edges, then remove from heat immediately.
  4. Step 4: Transfer to a plate, sprinkle with 1/4 cup chopped fresh basil, 1 tbsp lime juice, and 1/4 tsp sea salt. Toss gently to combine and serve immediately.

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