Pistachio Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with fresh herb flavor that makes you forget you're eating a vegetable for dinner. The real magic here is the infused olive oil, where sliced garlic, turmeric, and ginger bloom together in the pan before the noodles ever hit the heat, building a fragrant base that coats every strand. Salting the spiralized zucchini first and patting it dry is the move that keeps things from turning watery and sad, so you get noodles that are tender but still have that satisfying bite. Fresh basil, parsley, and a hit of lemon juice and zest finish the dish with a herby, citrusy lift that feels almost restaurant-worthy. Everything in this recipe is straightforward produce, olive oil, and spices — no nuts, no specialty ingredients, no label-reading required. It comes together in one skillet and is best served immediately while the noodles are still glossy and the herbs are fragrant.
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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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