Macadamia Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with enough herby, garlicky flavor to make you forget you're eating vegetables for dinner. The technique here is smart: salting the spiralized zucchini first draws out excess moisture so the noodles stay tender-crisp instead of turning into a soggy mess in the pan. A low-and-slow garlic infusion in good olive oil builds a deeply fragrant base, and a quick bloom of turmeric and ginger adds warmth without overwhelming the fresh herbs that finish the dish. Basil, parsley, lemon juice, and zest all go in off the heat, which keeps their flavor vivid and clean rather than cooked down and dull. The whole thing comes together in one skillet with zero complicated steps, making it an easy weeknight win. Every ingredient here is straightforward and whole-food, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal.
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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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