Vegetarian Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with enough flavor that you won't miss the pasta. The trick here is salting the spiralized zucchini first so it releases excess moisture before it ever hits the pan, which means you get tender, pliable noodles instead of a watery mess. Garlic slices coaxed slowly in olive oil until just golden build a fragrant, savory base, and a pinch of turmeric and ginger give the whole dish a warm, unexpected depth that keeps things interesting. Fresh basil, parsley, lemon juice, and zest go in off the heat so they stay vibrant and punchy rather than wilting into the background. The result is something that feels restaurant-worthy but comes together in one skillet with a handful of pantry staples and fresh herbs. It's naturally plant-based without any substitutions or workarounds — just clean, whole ingredients doing exactly what they're supposed to do.
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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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