Mediterranean Diet Friendly Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles get a bad reputation for turning soggy and bland, but this version sidesteps both problems with a smart salting step and a quick, high-heat toss that keeps every strand bright green and pleasantly toothy. The real magic happens in the olive oil — golden garlic slices, a whisper of turmeric, and a touch of ginger bloom together into something that smells incredible and coats the noodles in a way that feels genuinely satisfying rather than virtuous and sad. Fresh basil, parsley, and a hit of lemon juice and zest go in off the heat, so their flavor stays vivid and alive rather than cooked into oblivion. This is exactly the kind of dish that fits naturally into a plant-forward, olive-oil-centered way of eating — vegetables as the star, quality fat as the vehicle, and herbs doing the heavy lifting on flavor. It comes together in one skillet with no complicated techniques, making it an easy weeknight option that still feels a little special. Serve it immediately straight from the pan while the noodles hold their texture and the herbs are still fragrant.
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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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