Zucchini Noodle Stir-Fry with Tomato-Basil Sauce
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 (gluten-free, dairy-free) ready in about 25 minutes blends (sliced) mushrooms, olive oil, (minced) garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Tomato-Basil Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Zucchini Noodle Stir-Fry with Tomato-Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Zucchini Noodle Stir-Fry with Tomato-Basil Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini Noodle Stir-Fry with Tomato-Basil Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini Noodle Stir-Fry with Tomato-Basil Sauce gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
