Seeds Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles get a serious glow-up here, tossed in a fragrant olive oil infused with golden garlic, warm turmeric, and a hint of ginger. The result is a bowl that feels light and fresh but still deeply satisfying, with bright herbs and a pop of lemon pulling everything together. Salting the spiralized zucchini before cooking is the key move — it draws out excess moisture so the noodles stay tender-crisp instead of turning watery and sad in the pan. Every single ingredient in this dish is naturally free from seeds, so there's no label-scanning or substitution stress involved whatsoever. The whole thing comes together in one skillet, making it an ideal weeknight option when you want something vibrant without a pile of dishes. Torn basil, fresh parsley, and optional oregano give it that herb-forward finish that makes it taste like something you'd order at a nice little trattoria.
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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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