Pregnancy Friendly Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles get a serious glow-up here, tossed in a fragrant garlic olive oil with turmeric, ginger, and a bright finish of fresh lemon and herbs. The result is light, vibrant, and genuinely satisfying — the kind of bowl that feels nourishing without any heaviness. Salting the zucchini first and patting it dry is the small but crucial step that keeps everything from turning watery, so each strand stays tender with just the right amount of bite. Turmeric and ginger both bring gentle anti-inflammatory warmth, and paired with fresh basil, parsley, and optional oregano, the herb situation here is seriously fragrant. Everything comes together in one skillet in just a few minutes, which is a genuine blessing when energy levels aren't always cooperating. There are no raw proteins, no high-mercury fish, and no ingredients to second-guess — just whole, simple produce and good olive oil. Serve it straight from the pan while it's still bright green and glossy for the best texture and flavor.
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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)
Can be omittedoregano
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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