Brazil Nut Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with enough herby, garlicky flavor that you won't miss a thing. The trick here is salting the spiralized zucchini first to draw out excess moisture, so the noodles stay pleasantly tender with a little bite instead of turning into a soggy mess in the pan. Warm olive oil infused with thinly sliced garlic, turmeric, and ginger creates an aromatic base that coats every strand beautifully. A finishing hit of fresh basil, parsley, lemon juice, and zest pulls the whole dish together with a clean, garden-fresh brightness. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to navigate — just straightforward, wholesome cooking. It comes together in one skillet and is best served immediately while the noodles are still vibrant and the herbs are fragrant.
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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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