Shellfish 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 — bright green noodles coated in silky, spiced oil and finished with a shower of torn basil, parsley, and a squeeze of lemon. Salting the zucchini first and patting it dry is the key move that keeps everything from turning watery, so you get noodles that are tender but still have that satisfying bite. The whole dish comes together in one skillet, which means minimal cleanup and maximum flavor payoff. Every ingredient here is straightforward and plant-based, so there's zero guesswork about hidden seafood derivatives or cross-contact from processed sauces. It's the kind of weeknight dinner that looks impressive enough to serve to guests but is honestly almost effortless to pull off.
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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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