Peanut Free Zucchini Noodles with Herb & Garlic Olive Oil
Light, bright, and packed with garden-fresh flavor, this dish is proof that simple ingredients can deliver something genuinely impressive. Zucchini gets spiralized into tender noodles, then tossed in a warm garlic olive oil infused with turmeric and ginger — a combination that smells incredible and tastes even better. The quick salting step draws out excess moisture so the noodles stay pleasantly firm rather than turning soggy in the pan. Fresh basil, parsley, and a hit of lemon juice and zest finish everything off with a burst of herby brightness that makes the whole dish feel alive. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden additives sneaking in. It comes together in one skillet with minimal cleanup, making it an easy weeknight win that feels a little fancy without any of the 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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