Walnut Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive but come together with almost no effort, and this version is genuinely craveable. The magic is in the herb and garlic olive oil — sliced garlic cooked low and slow until just golden, then bloomed with turmeric and ginger for a warm, fragrant base that coats every noodle. Salting the zucchini before cooking draws out excess moisture, so you get noodles that are tender and bright green rather than soggy and sad. Fresh basil, parsley, and a hit of lemon juice at the finish keep everything light and vibrant. It's naturally free of tree nuts in any form, with no sauces or dressings to second-guess — just clean, whole ingredients you can see and trust. Serve it straight from the skillet while it's still warm and glossy for the best texture.
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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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