Wheat Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that sounds like a compromise but genuinely delivers — especially when the sauce is this good. Thinly sliced garlic blooms slowly in extra-virgin olive oil until golden and fragrant, then turmeric and ginger go in for a warm, subtly spiced base that coats every strand. The zucchini gets salted first to draw out excess moisture, which means you end up with noodles that are tender and bright green rather than soggy and sad. A finishing hit of fresh basil, parsley, lemon juice, and zest pulls the whole thing together with a brightness that feels almost restaurant-worthy. Because every ingredient here is naturally free of wheat and grain-based fillers, there's no need to hunt down specialty swaps or read the back of a pasta box with a magnifying glass. It's a genuinely satisfying bowl of food that happens to work beautifully for anyone avoiding gluten or wheat entirely — not a consolation prize, just a really good dinner.
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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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