Low Sugar Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that sounds like a compromise but genuinely delivers — especially when the sauce is this fragrant and bright. Thinly sliced garlic goes low and slow in good olive oil until it's just golden at the edges, then turmeric and ginger bloom in that same pan, turning the whole thing into something that smells incredible before the noodles even hit the skillet. A quick salting step draws out excess moisture first, so you get noodles that are tender and pliable rather than soggy and sad. Fresh basil, parsley, lemon juice, and zest finish everything off the heat, keeping the herbs vivid and the flavor clean. Every single ingredient here is naturally free of added sugar — no sauces, no dressings, no packaged shortcuts that sneak sweeteners in through the back door. It's the kind of weeknight meal that feels light but satisfying, and it comes together faster than waiting for a pot of pasta water to boil.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- ¾ tsp fine sea salt, divided
- 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.
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