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    Home » Recipes » Gluten-Free Fish & Seafood

    Published: Mar 29, 2020 · Modified: Apr 27, 2020 by Jen Wooster

    Sardine Zoodles with Artichokes & Lemon

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    one pot sardine recipe for pinterest

    One-pot low-carb Mediterranean inspired sardines & zoodles "pasta" (aka zucchini noodles) goes from pantry to table in 20 minutes. It is a healthy, Keto alternative to the typical pasta de Sardina. Don't have sardines? Don't worry! Canned tuna works too.

    zucchini noodles recipe in a bowl

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    As the weather has been getting warmer it has got me thinking about what makes the perfect patio meal.  One you can linger over, enjoying the long sunny evening and pairs perfectly with a crisp white wine.

    Despite the longer days, fresh local summer veggies aren’t sprouting just yet. And being tied to a stove each evening means missing out on the perfect spring nights. So we have been making different versions of this low-carb sardine recipe using canned ingredients and frozen zucchini noodles.

    The first time I made this, Mr. Peel and I looked at each other like OMG and then bother immediately said- “if tuna noodle casserole was light and summery, this is what it would taste like”.  Sardines get a bad rap but the boneless, skinless kinds are basically mercury-free tuna. Wipe away the sardine fear and embrace the goodness.

    Sardines in open tin on wood cutting board with zucchini lemon dill almonds

    Low Carb Sardine Zoodles Ingredients and Substitutions

    • Zucchini Noodles (aka Zoodles)- I don't own a spiralizer so I always go with the fresh prepper or frozen zucchini noodles. You can use julienned zucchini as well. Substituting regular pasta is always an option, I find that the dish becomes more like a light and summery tuna noodle casserole then.
    • Sardines- Sardines are tuna’s chic cousin who summers in Portofino.  She definitely eats Mediterranean summer pasta with zoodles while rocking her vintage caftan and oversized sunglasses. Crisp white wine in hand (of course). For this recipe, you want to use the boneless skinless packed in water or oil. I typically pick them up in bulk at Costco. This recipe only calls for one 4 oz can. When in need of a more filling meal, or when I have been light on protein, I double the sardines leaving the remaining ingredients as it. Additionally, if you are reluctant to try sardines you can always stick with canned tuna or salmon. Both work great in this recipe.
    • Artichokes- You can use canned in water or frozen. I stay away from marinated artichokes for this recipe. While we love them, they throw off the flavor profile of the dish.
    • Lemon- You will need one whole lemon for this dish. You can substitute bottles lemon juice in a pinch.
    • Dill- I always use fresh but dried will due in a pinch.It just might not have the summery flavor the fresh dill has.
    • Additional Ingredients- Slivered almonds, capers, and garlic round out the dish.
    zucchini noodle recipe in bowl

    How to Make Zoodles with Artichokes & Sardines

    But the best thing about our lemony zoodles with artichokes and sardines is that it is one pot 15 minutes from cutting board to table. Start with a large skillet on medium-high heat. Quickly toast your almond slivers and set aside.

    Add olive oil to the pan. PRO TIP: If your sardines were packed in oil you can reuse that here! Quickly saute the garlic and then add the lemon, cooking for about a minute. Add the artichokes and saute until they turn just golden.

    Add the zoodles, sardines and capers to the pan. Cook until just heated through. PRO TIP: Keep an eye on your zoodles! The biggest mistake is overcooking your zucchini noodles. They should be just warmed through and still a bit crunchy.

    Stir in dill and garnish with almonds.

    And check out more of our healthy gluten-free summertime recipes!

    If you try this recipe, be sure to post a photo on Instagram with @peelwithzeal so we can admire your creation! Follow Peel with Zeal on Pinterest, Instagram, or Facebook for the latest posts.

    zucchini noodles recipe in a bowl

    Zoodles with Artichokes and Sardines

    Recipe Created By: Jen Wooster
    One pot low-carb dish goes from pantry to table in 15 minutes. Lemony zucchini noodles topped with artichokes and sardines (or tuna).
    5 from 9 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 3 mins
    Cook Time 12 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4
    Calories 361 kcal

    Equipment

    • High sided saute pan

    Ingredients
      

    • 24 oz zucchini noodles
    • 14 oz can artichoke hearts, halved
    • 4 oz can sardines, skinless & boneless
    • 1 lemon, sliced and seeded
    • 3 tablespoon capers
    • 2 cloves garlic, minced
    • 2 tablespoon olive oil
    • 3 tablespoon slivered almonds
    • 3 tablespoon dill, fresh

    Instructions
     

    • In a large skillet, heat olive oil over medium heat. Saute garlic for one minute. Add lemon and cook for an additional minute. Add artichokes, cook 3 to 5 minutes or until they begin to brown.
    • Add zoodles, sardines and capers and cook until heated through. Remove lemon rinds. Garnish with almond slivers and fresh dill.

    Notes

    1. If the sardines are packed in oil you can reserve the liquid in use in place of the additional olive oil.

    Nutrition

    Calories: 361kcal | Carbs: 14g | Protein: 28g | Fat: 22g | Fiber: 5g
    Keyword Sardine Artichoke Lemon Pasta
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Swathi says

      March 31, 2020 at 11:19 pm

      5 stars
      Sardine zoodles looks perfect and healthy meal. I love fresh sardines which we get in India here it is difficult to get it.

      Reply
    2. Kacey Perez says

      March 31, 2020 at 7:03 am

      Thanks for adding substitution ideas in this post! We are still limited our grocery runs due to COVID-19 and I know I don't have sardines but we have plenty of tuna!

      Reply
    3. Leslie says

      March 30, 2020 at 10:54 am

      What a perfect recipe for the summer! So perfect for a sardine or tuna lover! Great recipe!

      Reply
    4. Irina says

      March 30, 2020 at 12:24 am

      5 stars
      I love your recipe! And thank you so much for flexibility: I am going to replace sardines with tuna. Well, this is my next cooking project that will be tomorrow.

      Reply
      • Jen says

        March 30, 2020 at 9:10 am

        Tag us Instagram so we can see your creation!

        Reply
    5. Amy says

      March 29, 2020 at 6:36 pm

      5 stars
      What a great recipe idea, looks delicious!

      Reply
    6. Marlynn says

      March 29, 2020 at 5:34 pm

      5 stars
      I love zoodles and this is such a great way to enjoy so many delicious flavors in a healthy meal!

      Reply
    7. Kait | Slumber & Scones says

      March 29, 2020 at 4:42 pm

      5 stars
      The combination of flavors here with the lemon and artichoke sounds delicious! I love your description of sardines. I've always been a little nervous to try them, but you make them sound so fun.

      Reply
      • Jen says

        March 30, 2020 at 9:10 am

        I think they taste better than tuna and they have less mercury. Win win!

        Reply
    8. Anita says

      March 29, 2020 at 3:36 pm

      5 stars
      Everyone is loving it, and it's great for me because this pasta is so easy and simple to prepare.

      Reply

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    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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