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.
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!
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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.
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.
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 summertime recipes here!
Zoodles with Artichokes and Sardines
- 24 oz zucchini noodles
- 14 oz can artichoke hearts, halved
- 4 oz can sardines, skinless & boneless
- 1 lemon, sliced and seeded
- 3 tbsp capers
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp almond slivers, toasted
- 3 tbsp dill, fresh
- 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.
- If the sardines are packed in oil you can reserve the liquid in use in place of the additional olive oil.