Gut Friendly Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive on the plate but come together with almost no effort, making them a weeknight staple worth keeping in your back pocket. The real magic here is in the herb and garlic olive oil — gently cooked garlic slices turn fragrant and golden, then turmeric and ginger bloom in the warm oil to create a base that's deeply flavorful without being heavy or hard on the digestive system. Salting the zucchini first and patting it dry is a small but important step that keeps everything from turning watery, so you get noodles that are tender with just enough bite. Fresh basil, parsley, and a bright hit of lemon juice finish the dish with a lift that makes it taste genuinely vibrant rather than like a sad pasta substitute. The ingredients are clean and whole — no processed sauces, no hidden additives — which is exactly what makes this kind of recipe so well-suited for anyone keeping a close eye on what goes into their meals. It's light enough to serve as a side but satisfying enough to stand on its own, especially if you're looking for something that feels nourishing rather than restrictive.
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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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