Nutmeg Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together in just a few minutes, making them perfect for a weeknight when you want something fresh and satisfying without a lot of fuss. The real magic here is the garlic-infused olive oil — those thin slices turn pale golden and fragrant before turmeric and ginger are stirred in, giving the whole dish a warm, subtly spiced backbone that feels anything but plain. Salting the spiralized zucchini first draws out excess moisture so the noodles stay bright and slightly crisp rather than turning soggy in the pan. A finishing toss of fresh basil, parsley, lemon juice, and zest lifts everything with a burst of herby brightness right before serving. Many spice blends and jarred sauces sneak in warming spices you might be trying to avoid, but every ingredient here is straightforward and easy to verify at a glance. The whole recipe is built around whole vegetables, fresh herbs, and good olive oil — nothing hidden, nothing unnecessary. Serve it immediately straight from the skillet and it's genuinely one of the most vibrant, clean-tasting plates you can put together.
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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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