AIP Friendly Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are genuinely satisfying — bright, tender, and packed with flavor without leaning on anything that would derail a strict elimination protocol. Salting the spiralized zucchini first draws out excess moisture so the noodles stay pleasantly al dente rather than turning into a soggy pile, which makes all the difference in the final texture. The olive oil gets infused with thinly sliced garlic, turmeric, and ginger before the noodles ever hit the pan, building a warm, aromatic base that tastes far more complex than the short ingredient list suggests. Fresh basil, parsley, and a bright hit of lemon juice and zest finish everything off the heat, keeping those herby notes vivid and clean. Every single ingredient here — from the extra-virgin olive oil to the fresh herbs — fits comfortably within the autoimmune protocol framework, so there's no need to audit labels or swap anything out. It comes together in well under 20 minutes and serves four, making it a genuinely weeknight-friendly option that doesn't feel like a compromise.
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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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