Artificial Food Coloring Free Zucchini Noodles with Herb & Garlic Olive Oil
Bright, garlicky, and loaded with fresh herbs, this spiralized zucchini dish is the kind of weeknight dinner that feels indulgent without any of the heaviness. Every ingredient here is exactly what it looks like — whole vegetables, good olive oil, real garlic, and herbs straight from the bunch — so there's no guesswork about what's actually going into your bowl. That matters more than people realize, since packaged pasta sauces and seasoning blends are notorious for sneaking in synthetic dyes and artificial additives that have no business being in a simple herb-and-garlic dish. The turmeric and ginger give the oil a gorgeous golden warmth that looks almost too pretty to eat, and it's all completely natural color from real spices. Salting the noodles first and patting them dry is the move that keeps everything from turning watery, so you get that satisfying, slightly toothsome bite instead of a soggy mess. A hit of lemon juice and zest at the end ties the whole thing together with a brightness that makes the herbs pop. It's fast, it's clean, and it genuinely tastes like something you'd order at a restaurant that takes its ingredients seriously.
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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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