Vegan Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles can sometimes feel like a sad substitute, but this version earns its place on the table in its own right. The garlic slices are coaxed low and slow in good olive oil until they turn pale golden and fragrant, then turmeric and ginger bloom in that same oil for a warm, subtly spiced base that coats every strand. Fresh basil, parsley, and a bright hit of lemon juice and zest go in off the heat, keeping the herbs vivid and the whole dish tasting alive rather than cooked down. The salting-and-patting step is the quiet secret here — it draws out excess moisture so the noodles stay tender with a little bite instead of turning watery in the pan. Every single ingredient is naturally plant-based, so there's nothing to swap or second-guess; it's just clean, whole food that happens to come together in minutes. Serve it straight from the skillet while it's still glossy and bright green, because this one doesn't wait around.
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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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