Zucchini Noodle Stir-Fry with Tomato-Basil Sauce

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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.

Vibrant zucchini noodles tossed in a fresh tomato-basil sauce with mushrooms and spinach for a light, colorful vegetable-forward dish. This Mediterranean-inspired vegetarian recipe (gluten-free, dairy-free), ready in about 25 minutes, pairs zucchini, mushrooms, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving

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Ingredients

3 (2 lbs, spiralized into noodles) zucchini
8 oz (sliced) mushrooms
2 tbsp olive oil
3 cloves (minced) garlic
1/4 cup (chopped) fresh basil
2 tbsp tomato paste
2 cups (fresh) spinach
1/4 tsp sea salt

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes until golden, then add minced garlic and cook for 1 minute until fragrant.
Step 2: Stir in tomato paste and cook for 2 minutes, then add zucchini noodles and 1/4 cup water. Toss for 3-4 minutes until noodles are tender but still al dente.
Step 3: Remove from heat, stir in 1/4 cup fresh basil and 2 cups spinach until wilted. Season with 1/4 tsp sea salt, then serve immediately.