Xanthan Gum Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles done right are a genuinely satisfying bowl — light, bright, and packed with fresh herb flavor that makes you forget you're not twirling pasta. The salting step pulls excess moisture from the zucchini before it ever hits the pan, which is the secret to getting noodles that stay tender and vibrant instead of turning into a soggy puddle. Warm garlic-infused olive oil carries subtle heat from turmeric and ginger, giving the whole dish a quietly complex backbone that goes way beyond a basic veggie side. A finishing toss of torn basil, parsley, lemon juice, and zest keeps everything tasting fresh and alive right up until the moment it hits the table. Every single ingredient here is naturally free of thickeners and binders — no specialty products, no label-reading required, just real food cooked simply. It comes together in one skillet with minimal cleanup, which makes it an easy weeknight win whether you're eating it solo or serving it alongside something heartier.
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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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