Sesame Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together in just a few minutes, making them perfect for a weeknight when you want something light and genuinely satisfying. The real magic here is the herb and garlic olive oil — sliced garlic coaxed slowly in extra-virgin olive oil until just golden, then bloomed with turmeric and ginger for a warm, aromatic base that coats every strand. Fresh basil, parsley, and a bright hit of lemon juice and zest finish things off, turning a simple vegetable into something that tastes like it came from a good restaurant. For anyone navigating sesame allergies or sensitivities, this kind of recipe is a relief — there are no hidden sauces, no ambiguous condiments, just clean whole ingredients you can see and trust. Spiralizing the zucchini and salting it first is a small but important step that keeps the noodles from turning watery in the pan, so you get that satisfying tender-but-still-toothsome texture rather than a soggy pile. Serve it immediately straight from the skillet while the herbs are still vibrant and the garlic oil is fragrant — it's the kind of dish that rewards you for not overthinking it.
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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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