Zucchini Noodle Stir-Fry with Garlic and Chili Flakes

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A quick and fresh Whole30 dish of spiralized zucchini noodles tossed in a garlicky, chili-infused olive oil sauce, perfect for a light and satisfying meal. This Whole30 recipe (vegetarian), ready in about 15 minutes, pairs medium zucchinis, olive oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 150 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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 zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp red chili flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp (optional) toasted pine nuts

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and 1/2 tsp red chili flakes. Sauté for 1 minute until fragrant but garlic is not browned.
2. Step 2: Add 3 spiralized medium zucchinis to the skillet along with 1/2 tsp sea salt and 1/4 tsp black pepper. Toss and cook for 3-4 minutes until zucchini noodles are just tender but still crisp.
3. Step 3: Remove from heat and stir in 1/4 cup chopped fresh basil leaves.
4. Step 4: Transfer to serving plates and sprinkle with 2 tbsp toasted pine nuts if using for added texture and flavor.