Turkey Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together in a matter of minutes, making them perfect for a weeknight when you want something light, fresh, and genuinely satisfying. The real magic here is the infused olive oil — garlic slices cooked low and slow until just golden, then bloomed with turmeric and ginger to create a warmly spiced, fragrant base that coats every strand. Salting the zucchini first draws out excess moisture so the noodles stay tender with a slight bite rather than turning soggy in the pan. A finishing hit of lemon juice, lemon zest, fresh basil, and parsley keeps everything bright and herbaceous right up until the moment it hits the table. This is a completely plant-based dish built entirely from whole, recognizable ingredients — no processed proteins, no hidden poultry derivatives, nothing to second-guess. It works beautifully as a standalone meal or alongside your favorite protein, and the optional oregano adds a lovely Mediterranean depth if you have it on hand. Simple, vibrant, and endlessly adaptable, this is the kind of recipe that earns a permanent spot in your regular rotation.
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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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