Fish Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles have a way of feeling both light and genuinely satisfying, especially when they're tossed in a fragrant olive oil loaded with golden garlic, turmeric, and ginger. The trick here is salting the spiralized zucchini first so it releases excess moisture, which means your finished dish stays bright and tender instead of turning into a watery mess. A quick bloom of warm spices in the oil gives the whole thing an aromatic depth that goes way beyond a simple veggie side. Fresh basil, parsley, and a hit of lemon juice and zest get folded in off the heat, keeping the herbs vibrant and the flavors clean and lively. Every ingredient in this dish is straightforwardly plant-based, so there's zero concern about hidden seafood derivatives or fish-based flavor boosters that sneak into so many store-bought sauces and seasoning blends. It comes together in one skillet and moves fast, making it an easy weeknight win whether you're serving it on its own or alongside something heartier.
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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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