Coconut Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with flavor without feeling like a compromise. The real magic here is the garlic-infused olive oil, which gets a warm, earthy depth from turmeric and ginger before the noodles ever hit the pan. Salting the spiralized zucchini first draws out excess moisture, so you end up with noodles that are tender and slightly silky rather than soggy and sad. Fresh basil, parsley, and a hit of lemon juice at the finish keep everything tasting vibrant and alive. Every single ingredient in this dish is naturally free from coconut in any form — no hidden coconut aminos, coconut oil, or coconut milk to worry about, just clean, whole-food staples you can trust. It comes together in one skillet and moves fast, so it's ideal for a quick weeknight dinner that still feels a little special. Serve it immediately straight from the pan while the herbs are still fragrant and the noodles hold their gorgeous green color.
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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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