Lactose 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, golden garlic oil like this one. The trick here is salting the spiralized zucchini first so excess moisture releases before it ever hits the pan — that one small step is what keeps everything bright and tender rather than soggy. Turmeric and ginger bloom in the warm olive oil alongside the sliced garlic, building a base that smells incredible and coats every noodle beautifully. Fresh basil, parsley, and a hit of lemon juice go in right at the end, keeping the herbs vivid and the whole dish tasting clean and alive. There's not a drop of dairy anywhere in this recipe, so it's naturally easy on digestion without any swaps or substitutions required. It comes together fast, uses mostly pantry staples, and is the kind of weeknight dinner that feels a little more special than the effort it actually takes.
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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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