Carrageenan Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together with almost no effort, and this version is genuinely craveable. The real magic here is the infused olive oil — garlic slices go low and slow until they're golden and fragrant, then turmeric and ginger bloom right in the pan, giving the whole dish a warm, subtly spiced backbone that feels anything but plain. Fresh basil, parsley, and a bright hit of lemon juice and zest finish everything off so the flavors are clean and lively rather than heavy. For anyone navigating carrageenan concerns, this recipe is a natural fit because every single ingredient is a whole food — there are no processed sauces, dairy products, or packaged shortcuts where that additive tends to hide. Spiralizing your own zucchini and building the sauce from scratch in one skillet means you stay completely in control of what goes into the bowl. The salting-and-patting step is worth the few extra minutes, too, since it keeps the noodles from turning watery and ensures they actually pick up all that gorgeous herb-and-garlic oil. Serve it immediately straight from the pan and it's the kind of simple, vibrant weeknight meal that makes you wonder why you'd ever reach for a jar.
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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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