Emulsifier Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together with almost no effort, and this version is genuinely craveable thanks to a fragrant, golden garlic oil spiked with turmeric and ginger. Every ingredient here is whole and straightforward — fresh vegetables, good olive oil, herbs, lemon — with absolutely nothing added to bind, stabilize, or emulsify, which makes it a natural fit for anyone avoiding those additives without having to scrutinize a single label. The technique of salting the zucchini first and patting it dry is a small but important step that keeps the noodles from turning watery in the pan, so you get a satisfying, slightly toothsome bite rather than a soggy pile. Warm garlic-infused oil coats every strand, and the brightness of fresh basil, parsley, and lemon zest added off the heat keeps the whole thing tasting alive and fresh. It comes together in one skillet, which means cleanup is minimal and dinner is on the table fast. Serve it immediately straight from the pan and it's the kind of light, vibrant meal that makes you feel good about what you just ate.
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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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