Black Pepper 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 herb-loaded version is genuinely craveable. The garlic slices are coaxed slowly in olive oil until golden and fragrant, then turmeric and ginger go in to build a warm, aromatic base that makes the whole skillet smell incredible. Tossing the zucchini noodles in that infused oil keeps them bright green and just tender — not soggy — which is the real trick to making this feel like a proper meal rather than a sad salad substitute. Fresh basil, parsley, and a hit of lemon juice at the end lift everything with brightness and keep the flavors clean and lively. For anyone avoiding black pepper, this recipe is a great reminder that bold, satisfying flavor doesn't depend on it — the ginger brings a gentle warmth, and the garlic does the heavy lifting. It's the kind of light, vibrant weeknight dish you'll find yourself coming back to again and again.
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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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