High Fructose Corn Syrup Free Zucchini Noodles with Herb & Garlic Olive Oil
Light, fresh, and packed with garden flavor, this zucchini noodle dish is the kind of weeknight meal that feels indulgent without any of the heaviness. The garlic slices are coaxed low and slow in good olive oil until they turn pale golden and fragrant, then turmeric and ginger bloom in that same pan to create a warmly spiced base that coats every noodle beautifully. Finishing with torn basil, parsley, lemon juice, and bright zest keeps the whole thing tasting alive and vibrant right up until the last bite. Avoiding high fructose corn syrup can be trickier than it sounds — it hides in bottled sauces, jarred pestos, and even some store-bought seasoning blends. This recipe sidesteps all of that entirely by building its flavor from scratch with whole vegetables, fresh herbs, and extra-virgin olive oil. Every single ingredient is exactly what it says it is, with no label-reading anxiety required. The salting-and-patting step for the zucchini is a small but smart move that keeps the noodles from turning watery, so the finished dish stays silky rather than soupy. It's the kind of clean, confident cooking that makes you wonder why you ever reached for a bottle in the first place.
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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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