Chestnut Free Zucchini Noodles with Herb & Garlic Olive Oil
Bright, garlicky, and loaded with fresh herbs, this spiralized zucchini dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The zucchini gets salted and patted dry before hitting the pan, which is the small but crucial step that keeps everything tender and vibrant rather than soggy. A quick bloom of turmeric and ginger in the olive oil adds a subtle warmth that plays beautifully against the lemon juice and zest finished in at the end. Torn basil, parsley, and optional oregano bring a garden-fresh lift that makes the whole skillet smell incredible. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It comes together in one pan and is best served immediately while the noodles are still bright green and just barely tender.
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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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