Cashew Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together in a matter of minutes, making them perfect for a weeknight when you want something light yet genuinely satisfying. The real magic here is the infused olive oil — garlic slices coaxed to golden perfection, then bloomed with turmeric and ginger, creating a fragrant base that coats every strand of zucchini beautifully. Salting the noodles first and patting them dry is a small but crucial step that keeps things from turning watery, so you get that ideal tender-but-still-slightly-crisp texture. Fresh basil, parsley, and a bright hit of lemon juice and zest finish the dish with a pop of herby freshness that makes it taste far more complex than its ingredient list suggests. Every component here is whole, simple, and plant-based, so there's no need to scan labels or worry about hidden nut ingredients sneaking in. Serve it straight from the skillet while it's still warm and vibrant green — it doesn't wait well, and honestly, it won't need to.
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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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