Dairy 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 trick here is salting the spiralized zucchini first so it releases excess moisture before it ever hits the pan, which means you get noodles that are tender with a slight bite rather than a soggy mess. Warm olive oil infused with golden garlic, turmeric, and ginger creates a deeply aromatic base that coats every strand, and the finish of fresh basil, parsley, lemon juice, and zest lifts the whole dish into something that feels genuinely vibrant. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-reading required — just clean, whole-food cooking from start to finish. It comes together in one skillet and moves fast once the heat goes up, making it an ideal weeknight option when you want something that tastes like effort without actually being one.
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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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