Paleo Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — not a sad substitute, but something bright, herby, and full of flavor you actually want to eat. The trick here is salting the spiralized zucchini first so it releases excess moisture before it ever hits the pan, which means you get noodles that are tender with a slight bite rather than a soggy, watery mess. Garlic slices bloom slowly in good olive oil, then turmeric and ginger go in for a warm, earthy depth that makes the whole dish feel more complex than its ingredient list suggests. Fresh basil, parsley, and a hit of lemon juice and zest finish everything off the heat, keeping the herbs vivid and the flavors clean. Every single ingredient here is whole-food and grain-free by nature — no swaps needed, no label-reading required. It comes together in one skillet and moves fast, so it works equally well as a quick weeknight side or a light main when you want something nourishing without a lot of fuss.
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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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