Low Sodium Zucchini Noodles with Herb & Garlic Olive Oil

Total time18 min

Prep time10 min

Cook time8 min

Low Sodium Zucchini Noodles with Herb & Garlic Olive Oil

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 medium zucchini (about 2 lb total)
¾ tsp fine sea salt, divided
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
¼ tsp ground turmeric
¼ tsp ground ginger
¼ cup fresh basil leaves, torn
2 tbsp fresh parsley, roughly chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh oregano leaves (optional)

Instructions

1
Spiralize the zucchini into noodles using a spiralizer, or cut into thin ribbons with a julienne peeler. Place the noodles in a colander set over the sink, toss with 1/2 tsp of the salt, and let stand for 5 minutes until slightly softened and moisture begins to release. Pat dry with paper towels.
2
Heat the olive oil in a large (12-inch) skillet over medium-low heat until shimmering. Add the garlic slices and cook, stirring frequently, until pale golden at the edges and fragrant, about 2–3 minutes — watch closely, as the slices can brown quickly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!