Zucchini Noodle Stir-Fry with Sun-Dried Tomatoes & Walnuts

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant stir-fry featuring zucchini noodles, sun-dried tomatoes, and toasted walnuts for a satisfying low-carb meal. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 18 minutes, pairs zucchini, sun-dried tomatoes, walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, 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.

Ingredients

• 4 medium, spiralized zucchini
• 1/4 cup, oil-packed, chopped sun-dried tomatoes
• 1/4 cup, roughly chopped walnuts
• 2 tbsp avocado oil
• 2 cloves, minced garlic
• 1 tsp olive oil
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh basil
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium heat; add walnuts and toast for 2-3 minutes until golden and fragrant. Transfer to a plate and set aside.
2. Step 2: Add garlic and sun-dried tomatoes to the skillet with remaining 1 tbsp avocado oil; cook for 1 minute until fragrant, then add zucchini noodles.
3. Step 3: Stir-fry for 3-4 minutes until zucchini is tender-crisp but still holds shape, adding 1 tbsp water if needed to prevent sticking. Remove from heat.
4. Step 4: Return toasted walnuts to skillet, add lemon juice, basil, salt, and pepper. Toss gently for 30 seconds to combine before serving immediately.