Mushroom 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 herb and garlic version is genuinely craveable. The zucchini gets spiralized or ribbon-cut, salted briefly to draw out excess moisture, then tossed in a fragrant olive oil that's been bloomed with sliced garlic, turmeric, and ginger — a combination that smells incredible and adds a subtle warmth without overpowering the fresh vegetables. A finishing handful of torn basil, parsley, and optional oregano along with a bright hit of lemon juice and zest keeps everything tasting clean and vibrant. The whole thing is built entirely from produce, herbs, and pantry staples, so there's zero concern about hidden fungi sneaking in through a sauce packet or pre-made seasoning blend. For anyone navigating a mushroom-free lifestyle, pasta-style dishes can sometimes feel risky when they lean on umami-heavy shortcuts — this one skips all of that and still delivers serious depth of flavor. The key is not overcooking the noodles; two to three minutes over medium-high heat keeps them pliable and bright green rather than soggy. Serve it straight from the skillet while everything is still glossy and 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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