Chicken Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — tender but with just enough bite, coated in fragrant, golden garlic oil and finished with a bright hit of lemon and fresh herbs. The trick here is salting the spiralized zucchini first so excess moisture releases before it ever hits the pan, which means you get silky noodles instead of a watery mess. Turmeric and ginger go into the oil for just thirty seconds, but that's enough to build a warm, subtly spiced backbone that makes the whole dish feel more complex than its ingredient list suggests. Basil, parsley, and optional oregano go in off the heat so they stay vibrant and fresh rather than wilting into the background. Everything comes together in one skillet with zero animal protein involved — no swaps needed, no substitutions, just a naturally plant-forward dish that happens to be deeply flavorful. It's the kind of weeknight dinner that looks impressive on the plate but asks very little of you in the kitchen.
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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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