Nitrate & Nitrite 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 unprocessed — fresh vegetables, herbs, citrus, and good extra-virgin olive oil — so there's nothing hidden to worry about, no cured meats, no packaged sauces, no preservatives sneaking in through the back door. 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. Lemon juice and zest added off the heat brighten everything up and make the herbs pop, so the final dish tastes fresh and lively rather than heavy. Torn basil and chopped parsley bring a garden-fresh finish that pairs beautifully with the warm spice notes underneath. It's the kind of weeknight meal that feels light without feeling like a compromise — colorful, aromatic, and genuinely satisfying on its own or alongside whatever else you're serving.
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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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