MSG Free 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. Every ingredient here is whole and straightforward — fresh herbs, lemon, good olive oil — so there's nothing hidden to worry about, no flavor packets, no seasoning blends with questionable additives. The salting-and-patting step is a small but smart move that keeps the noodles from turning watery in the pan, giving you that satisfying, slightly toothsome bite instead of a soggy pile. Bright basil, parsley, a hit of lemon juice, and a little zest finish everything off with a freshness that makes the dish feel light and alive. It's the kind of weeknight meal that tastes like you put in way more effort than you actually did.
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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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