Zucchini Noodle Stir-Fry with Garlic and Pine Nuts
A quick, satisfying alternative to pasta featuring spiralized zucchini, garlic, and toasted pine nuts—designed to curb sugar cravings and support stable energy during Whole30. This Italian-inspired Whole30 recipe (low carb), ready in about 22 minutes, pairs zucchinis, avocado oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 4 medium zucchinis
- 2 tbsp avocado oil
- 3 minced garlic cloves
- 1/4 cup pine nuts
- 1/4 cup chopped fresh basil
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
- 1 tbsp lemon juice
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Equipment for this recipe
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Instructions
- Step 1: Spiralize 4 medium zucchinis into noodles and pat dry with a clean kitchen towel to remove excess moisture.
- Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then add 3 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 60 seconds until fragrant but not browned.
- Step 3: Add 1/4 cup pine nuts and 1/4 cup chopped fresh basil to the skillet, stir-frying for 2 minutes until nuts are golden, then toss in zucchini noodles and 1/2 tsp sea salt, cooking for 3-4 minutes until zucchini is tender but still firm.
