Yeast Free Zucchini Noodles with Herb & Garlic Olive Oil
Zucchini noodles are one of those dishes that look impressive on the plate but come together in just a few minutes of active cooking. The real magic here is the infused olive oil — garlic slices are coaxed low and slow until golden and fragrant, then turmeric and ginger bloom in the pan for a warm, subtly spiced base that coats every strand. Fresh basil, parsley, and a bright hit of lemon juice and zest finish things off, making the whole bowl feel lively and herb-forward without being heavy. Salting the spiralized zucchini before cooking draws out excess moisture, which is the key step that keeps the noodles from turning watery and limp in the skillet. For anyone navigating a diet that rules out fermented or leavened ingredients, this recipe is naturally in the clear — every single component is a whole food or a pantry staple with nothing hidden to worry about. It works beautifully as a light main or a side alongside grilled protein, and the optional oregano adds a Mediterranean depth if you have it on hand. Serve it the moment it comes off the heat and the colors and textures are at their absolute best.
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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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