Zucchini Noodle Stir-Fry with Turmeric

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant, hydrating vegetable dish featuring spiralized zucchini tossed in a golden turmeric-infused sauce for quick, gut-friendly satisfaction. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 20 minutes, pairs zucchini, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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.

Prep: 15 min Cook: 5 min Serves 2 Mediterranean cuisine 185 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize zucchini into noodles using a julienne peeler, then pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and grated turmeric, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Add zucchini noodles and cherry tomatoes, tossing constantly for 3-4 minutes until zucchini is tender-crisp and tomatoes begin to soften.
  4. Step 4: Remove from heat, stir in remaining 1 tbsp olive oil and chopped cilantro, then serve immediately while still warm.

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