BHA & BHT Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together in minutes, and this version is genuinely craveable thanks to a fragrant base of golden garlic, turmeric, and ginger bloomed right in the olive oil. Every ingredient here is whole and unprocessed — fresh vegetables, herbs straight from the bunch, a squeeze of lemon — which means none of the synthetic preservatives that sneak into packaged and shelf-stable foods. That matters a lot when you're trying to keep BHA and BHT out of your meals, since those additives tend to hide in oils, seasonings, and convenience products rather than anything you'd recognize on a produce shelf. The technique of salting the zucchini first draws out excess moisture so the noodles stay bright and slightly toothsome instead of turning soggy in the pan. Finishing with fresh basil, parsley, lemon juice, and zest off the heat keeps all that herby brightness alive and punchy. It's light enough to feel virtuous but satisfying enough to stand on its own as a weeknight dinner, and the whole thing comes together in one skillet with almost no cleanup.
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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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