Barley Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with flavor from a handful of fresh herbs and a seriously fragrant garlic-infused oil. The trick here is salting the spiralized zucchini first to draw out excess moisture, so you end up with noodles that are tender and pliable rather than soggy and sad. Turmeric and ginger go into the warm olive oil alongside the golden garlic slices, giving the whole dish a subtle warmth and depth that makes it feel far more interesting than a basic veggie side. Fresh basil, parsley, and a hit of lemon juice and zest finish everything off with a pop of brightness that ties it all together beautifully. Every single ingredient here is naturally free of grain-based additives, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. It comes together in one skillet with minimal cleanup, making it an easy weeknight win whether you're serving it solo or alongside grilled protein.
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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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