Eggless Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that looks impressive on the plate but comes together with almost no effort — and this version is genuinely craveable. The garlic slices are coaxed low and slow in good olive oil until they turn pale golden and fragrant, then turmeric and ginger go in for a warm, subtly spiced base that makes the whole thing feel a little more interesting than your average veggie side. Salting the spiralized zucchini first draws out excess moisture so the noodles stay bright and slightly toothsome rather than turning into a soggy mess. Fresh basil, parsley, a hit of lemon juice, and a little zest finish everything off with a burst of herby brightness that ties the flavors together beautifully. Since the dish is built entirely on vegetables, olive oil, and fresh aromatics, there's nothing hidden to worry about — no binders, no coatings, just clean, whole ingredients from start to finish. Serve it straight from the skillet while it's still glossy and fragrant, because this one is best eaten immediately.
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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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