Seed Oil Free Zucchini Noodles with Herb & Garlic Olive Oil
Extra-virgin olive oil is the star here, and it's exactly what makes this dish work so well for anyone avoiding industrially processed seed oils. The warm, garlicky oil gets infused with turmeric and ginger before the zucchini noodles ever hit the pan, building a fragrant, golden base that tastes far more complex than the short ingredient list suggests. Salting the spiralized zucchini first draws out excess moisture, so you end up with noodles that are tender but still have a satisfying bite — no sogginess, no sad puddles at the bottom of the bowl. A finish of fresh basil, parsley, lemon juice, and zest keeps everything bright and lively, cutting right through the richness of the oil. It comes together in one skillet and moves fast once the heat goes up, making it an ideal weeknight option when you want something clean and genuinely delicious without a lot of fuss. The whole thing feels like something you'd order at a little Mediterranean spot and immediately try to recreate at home.
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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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