Capsaicin 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. The garlic is coaxed slowly in olive oil until it turns pale golden and fragrant, then turmeric and ginger bloom in the warm oil before the noodles ever hit the pan — that layering is what gives the whole dish such depth without relying on any heat-forward spices. For anyone managing capsaicin sensitivity, that's a real win, because so many "light" pasta alternatives sneak in red pepper flakes or chili oil that can cause serious discomfort. Here, the brightness comes entirely from fresh lemon juice, lemon zest, and a generous handful of torn basil and parsley, so the flavor is vivid and lively without a single offending ingredient. Salting the zucchini first and patting it dry is a small step that makes a big difference — it keeps the noodles from going watery and ensures they stay bright green with just a little bite. Finish it all off the heat so the herbs stay fresh and fragrant, and get it on the table immediately while everything is at its best.
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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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