Brazil Nut Free Ginger Zucchini Noodles
These vibrant zucchini noodles are everything you want in a quick, feel-good meal — bright, savory, and packed with bold aromatics that make the whole kitchen smell incredible. The sauce comes together from coconut aminos, fresh ginger, garlic, and a touch of honey, creating a glossy, slightly sweet coating that clings beautifully to every strand. A key step here is salting and squeezing the zucchini before it ever hits the pan, which keeps the noodles from turning watery and ensures they stay pleasantly tender with just a little bite. Turmeric adds a warm, earthy depth and a gorgeous golden hue without overpowering the ginger's brightness. The whole dish is built from whole-food ingredients — no packaged sauces, no mystery additives — so you know exactly what's going into your bowl. Finished with fresh scallions and cilantro, it's light enough to feel refreshing but satisfying enough to stand on its own as a meal.
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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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