Almond Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with flavor without feeling like a compromise. The garlic slices are cooked low and slow in olive oil until just golden, then turmeric and ginger go in to bloom in that fragrant base, giving the whole dish a warm, subtly spiced depth you wouldn't expect from something so simple. Fresh basil, parsley, and a hit of lemon juice and zest finish everything off with a herby, citrusy lift that makes each forkful feel alive. The technique of salting and patting the zucchini dry before it hits the pan is the real secret — it keeps the noodles tender with a slight bite instead of turning watery and limp. Every ingredient here is straightforwardly plant-based and nut-free by nature, so there's no need to scan labels or swap anything out. It comes together in one skillet and is best eaten immediately while the herbs are still vibrant and the noodles hold their texture.
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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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