Low Iodine Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together in minutes, and this version is genuinely craveable thanks to a fragrant base of golden garlic, turmeric, and ginger bloomed right in the olive oil. The technique of salting the spiralized zucchini first draws out excess moisture, so you end up with noodles that are tender and bright green rather than soggy — a small step that makes a real difference. Finishing with fresh basil, parsley, lemon juice, and zest keeps everything tasting clean and vibrant without relying on any sauces or condiments that could sneak in unwanted iodine sources. Every ingredient here is straightforward and plant-based, which makes this an easy win when you're navigating a low-iodine protocol and still want something that feels like a proper meal. The warm spices give it a subtle depth that goes well beyond a basic vegetable side, and the whole thing comes together in one skillet with minimal cleanup. Serve it immediately straight from the pan so the herbs stay fragrant and the noodles hold their texture.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- ¾ tsp fine sea salt, divided
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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