Gluten Free Ginger Zucchini Noodles
Zucchini noodles done right are a genuinely satisfying weeknight dish, and this version delivers bold, layered flavor without a single grain of gluten in sight. The sauce is built from coconut aminos instead of soy sauce, which means you get that savory, slightly sweet depth without any wheat-based ingredients sneaking in — a real win for anyone navigating labels at the grocery store. Fresh ginger and garlic bloom in coconut oil before the turmeric goes in, and the whole skillet smells incredible within the first minute of cooking. The trick of salting and pressing the zucchini before it hits the pan is what separates soggy noodles from ones that actually hold their shape and soak up the sauce. A quick toss over medium heat is all it takes — the coconut aminos, apple cider vinegar, and honey reduce into a glossy coating that clings to every strand. Scallions and fresh cilantro on top add a bright, herby finish that makes the whole plate look as good as it tastes. It comes together fast, uses simple whole-food ingredients, and feels like something you'd order at a restaurant rather than throw together on a Tuesday.
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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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