Rye Free Zucchini Noodles with Herb & Garlic Olive Oil

Total time18 min

Prep time10 min

Cook time8 min

Rye Free Zucchini Noodles with Herb & Garlic Olive Oil

Zucchini noodles are one of those dishes that sounds simple but delivers something genuinely crave-worthy when the technique is right. Salting the spiralized noodles first draws out excess moisture, so you end up with a silky, tender bite instead of a watery mess on the plate. The real magic happens in the skillet, where thinly sliced garlic turns golden and fragrant in olive oil before turmeric and ginger bloom into something warm and aromatic. Fresh basil, parsley, and a bright hit of lemon juice and zest finish everything off with a pop of color and flavor that feels almost restaurant-worthy. Every single ingredient here is naturally grain-free and built around whole vegetables, herbs, and good olive oil — no hidden fillers or flour-based thickeners to worry about. It comes together fast and works beautifully as a light main or a vibrant side alongside grilled proteins. If you've been skeptical about vegetable noodles, this herb and garlic version is the one that might actually convert you.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 medium zucchini (about 2 lb total)
¾ tsp fine sea salt, divided
3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!