Almond Free Ginger Zucchini Noodles
These vibrant zucchini noodles are a weeknight dream — light, fragrant, and packed with bold flavor from fresh ginger, garlic, and a glossy coconut aminos sauce. The technique of salting and pressing the zucchini before cooking is the real secret here, pulling out excess moisture so the noodles stay tender without turning watery or limp in the pan. Coconut oil carries the aromatics beautifully, and the touch of turmeric gives the whole dish a warm, golden hue that looks as good as it tastes. The sauce comes together in minutes — just coconut aminos, apple cider vinegar, and honey whisked into a savory-sweet glaze that clings to every strand. Every ingredient in this dish is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your meal. Finish with scallions and fresh cilantro for a pop of color and brightness, and get it on the table fast — this one is best served the moment it comes off the heat.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- ½ tsp fine sea salt
For the sauce
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp honey
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the spiralized zucchini noodles in a colander, toss with the salt, and let stand for 5 minutes. Squeeze the noodles firmly in a clean kitchen towel or press with paper towels until most of the released moisture is removed — the noodles should feel noticeably drier and no longer slick.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, and honey until the honey dissolves. Set aside.
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