Pecan Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that sounds simple but can taste genuinely spectacular when the technique is right — and this version absolutely delivers. Salting the spiralized noodles first draws out excess moisture, which means you get a satisfying, slightly toothsome bite instead of a watery mess in the pan. The real magic happens when garlic slices turn golden in good olive oil, then turmeric and ginger bloom in that fragrant base, giving the whole dish a warm, subtly exotic depth that goes way beyond basic. Fresh basil, parsley, and a hit of lemon juice and zest finish everything off with brightness and color. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just clean, vibrant cooking from start to finish. It's the kind of weeknight dinner that looks impressive enough to serve to guests but comes together in minutes with pantry staples and fresh produce.
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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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