Cinnamon Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, transformed by a punchy sauce built on fresh ginger, garlic, and golden turmeric. The coconut aminos bring a savory, umami-rich depth that you might expect from soy sauce, while a touch of honey and apple cider vinegar keep things balanced and bright. Every single ingredient in this dish is naturally free of cinnamon — no spice blends, no hidden warm spices, just clean, bold flavors you can trust. The technique of salting and pressing the zucchini before cooking is a small step that makes a huge difference, keeping the noodles from turning watery and helping the sauce cling to every strand. A quick toss in a hot skillet is all it takes to bring everything together, making this a weeknight-friendly dish that still feels a little special. Finish with fresh cilantro and scallions for a pop of color and freshness that rounds out the whole bowl beautifully.
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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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