Rice Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that sounds simple but genuinely delivers — tender, bright green spirals coated in fragrant, golden garlic oil with a hit of fresh herbs and lemon. The technique here is smart: salting the noodles first draws out excess moisture so they cook up pliable and flavorful rather than watery and limp. A touch of turmeric and ginger stirred into the warm olive oil adds a subtle warmth that makes the whole bowl feel more interesting than your average veggie side. Fresh basil, parsley, and a squeeze of lemon at the end keep everything vibrant and light. This is the kind of recipe that works beautifully as a standalone meal or alongside grilled proteins, and it comes together in one skillet with zero grains involved — no substitutions needed, no workarounds. For anyone navigating a grain-free or rice-free lifestyle, this is the kind of satisfying, noodle-forward dish that genuinely fills the gap.
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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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