Gelatin Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious glow-up here, tossed in a fragrant sauce built from coconut oil, fresh ginger, garlic, and turmeric — the kind of combination that makes your kitchen smell incredible from the first minute of cooking. Coconut aminos bring a savory, umami-rich depth without any soy, and a touch of honey and apple cider vinegar round everything out into a sauce that's bright, a little sweet, and genuinely addictive. Every single ingredient in this dish is plant-based and whole-food, so there's nothing hidden to second-guess — no thickeners, no additives, just real produce and pantry staples. The salting-and-squeezing step is the secret weapon: pulling excess moisture from the zucchini before it hits the pan means the noodles stay tender with a satisfying bite instead of turning watery and limp. It all comes together in one skillet in just a few minutes of active cooking, making it an ideal weeknight option when you want something light but full of flavor. Finish with scallions and fresh cilantro and you've got a dish that looks as good as it tastes.
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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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