Eosinophilic Esophagitis Friendly Zucchini Noodles with Herb & Garlic Olive Oil
Eating with eosinophilic esophagitis means navigating a long list of common trigger foods — wheat, dairy, eggs, soy, nuts, and more — which can make a satisfying, flavorful dinner feel nearly impossible. This bright, garden-fresh dish sidesteps all of those concerns entirely, built around simple whole ingredients that are naturally free from the usual culprits. Spiralized zucchini stands in beautifully for traditional pasta, giving you that satisfying tangle of noodles without any wheat or gluten in sight. The real magic happens in the skillet, where thinly sliced garlic blooms slowly in extra-virgin olive oil before turmeric and ginger are stirred in, creating a warm, aromatic base that coats every strand. Fresh basil, parsley, and a hit of lemon juice finish the dish with brightness and complexity — no heavy sauces, no hidden additives, just clean ingredients doing all the work. It comes together quickly and tastes like something you'd order at a restaurant, which makes it a genuinely exciting option when your safe-food list feels limiting. Serve it straight from the pan while it's still vibrant and glossy for the best texture.
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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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