Soy Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with fresh herb flavor that makes you forget you're eating a vegetable for dinner. The trick here is salting the spiralized zucchini first to draw out excess moisture, so you end up with noodles that are tender and slightly toothy rather than soggy and sad. Garlic slices bloomed slowly in good olive oil are the flavor backbone, and a pinch of turmeric and ginger adds a warm, subtle depth that makes the whole dish feel a little more interesting than your average veggie side. Fresh basil, parsley, and a hit of lemon juice and zest finish everything off with a herby brightness that ties it all together. Every single ingredient here is naturally free of soy — no sauces, no processed shortcuts, nothing to second-guess on a label. It comes together in one skillet with minimal cleanup, making it an easy weeknight win whether you're serving it as a light main or alongside something heartier.
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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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