Hazelnut Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, fragrant, and packed with fresh herb flavor that makes you forget you're eating something so simple. The garlic gets coaxed slowly in olive oil until it turns pale golden and deeply aromatic, then turmeric and ginger bloom in that same oil for a warm, subtly spiced base that coats every strand. Salting the spiralized zucchini before cooking draws out excess moisture, which is the key step that keeps the noodles tender and bright rather than soggy and sad. A final toss with torn basil, parsley, lemon juice, and zest pulls everything together with a hit of freshness that feels almost restaurant-worthy. The entire ingredient list is built around whole vegetables, fresh herbs, and good olive oil — nothing processed, nothing with hidden nut derivatives lurking in a sauce packet or spice blend. It's the kind of dish that works beautifully as a light main or a vibrant side, and it comes together in one skillet with minimal cleanup.
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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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