Lupin Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with flavor from real herbs rather than heavy sauces. The technique here is smart: salting the spiralized zucchini first draws out excess moisture so the noodles stay tender-crisp instead of turning soggy in the pan. Garlic slices are coaxed slowly in olive oil until just golden, then turmeric and ginger bloom in that same fragrant base, giving the dish a subtle warmth that feels anything but plain. A quick toss over high heat keeps the noodles pliable and vivid green, and finishing off the heat with fresh basil, parsley, lemon juice, and zest means every herb stays bright and punchy. Every single ingredient here is whole and straightforward — no flour blends, no legume-derived additives, nothing that typically sneaks lupin into an otherwise clean dish. It's the kind of weeknight plate that looks impressive, comes together fast, and tastes like something you'd order at a good restaurant.
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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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