Pescatarian Zucchini Noodles with Herb & Garlic Olive Oil
Light, bright, and packed with garden-fresh flavor, this zucchini noodle dish is the kind of weeknight meal that feels indulgent without any of the heaviness. Salting the spiralized noodles before cooking draws out excess moisture, which is the key step that keeps everything from turning soggy and sad in the pan. The olive oil gets infused with golden garlic, turmeric, and ginger before the noodles ever hit the skillet, so every strand picks up that warm, aromatic base. Fresh basil, parsley, and a hit of lemon juice and zest finish things off with a pop of brightness that makes the whole bowl sing. It comes together in minutes and works beautifully as a standalone dish or alongside your favorite fish or seafood for a complete meal. The ingredient list is entirely plant-based pantry staples and fresh herbs, so there's zero guesswork about what's in your bowl.
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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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