Mustard Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that feel light and indulgent at the same time, and this herb-forward version absolutely delivers on both fronts. The real magic happens in the skillet, where thinly sliced garlic turns golden and fragrant in olive oil before turmeric and ginger bloom into something warm and aromatic. Those spices coat every strand of zucchini in a subtle golden hue and a gentle depth of flavor that keeps things interesting without overpowering the fresh herbs. Salting the noodles before cooking draws out excess moisture, which means you get a satisfying bite rather than a soggy pile — a small step that makes a big difference. A finish of torn basil, chopped parsley, bright lemon juice, and zest pulls everything together into something that tastes genuinely vibrant and fresh. For anyone navigating condiment-heavy pasta sauces that often sneak in unexpected ingredients, this approach keeps things clean and completely transparent — just whole vegetables, fresh herbs, and good olive oil. It comes together fast and is the kind of weeknight dinner that looks far more impressive than the effort required.
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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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