Anti Inflammatory Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that sounds simple but can taste absolutely stunning when the technique is right. Salting the spiralized noodles first draws out excess moisture, which means you get a satisfying, slightly toothsome bite instead of a watery, limp tangle. The real magic happens in the skillet, where thinly sliced garlic turns pale golden in good extra-virgin olive oil before turmeric and ginger bloom into something deeply fragrant and warmly spiced. Those two ground spices are the quiet heroes here — both are well-known for their role in a whole-foods, inflammation-conscious approach to eating, and they work beautifully alongside the bright finish of lemon juice and zest. Fresh basil, parsley, and optional oregano bring a garden-fresh lift that makes the whole bowl feel alive. Everything comes together fast once the heat is on, so this is a weeknight win that genuinely looks and tastes like you put in serious effort.
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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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