Paraben Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles get a serious upgrade here, bathed in golden garlic-infused olive oil and finished with a bright tangle of fresh basil, parsley, and lemon zest. The technique is simple but smart — salting the spiralized zucchini first draws out excess moisture so the noodles stay tender and vibrant rather than turning soggy in the pan. A pinch of turmeric and ginger bloomed in the oil adds a subtle warmth that makes the whole dish feel more complex than the ingredient list suggests. Everything comes together in minutes over high heat, with the noodles tossed just long enough to turn pliable and bright green while keeping a satisfying bite. For anyone navigating preservative sensitivities, this kind of recipe is a genuine relief — every ingredient is whole, fresh, and completely unprocessed, with no hidden additives to second-guess. The lemon juice and zest stirred in at the very end lift all those herby, garlicky flavors and make the dish taste almost impossibly fresh. Serve it straight from the skillet while it's hot and fragrant for the best possible result.
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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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