Gut Friendly Ginger Zucchini Noodles
Spiralized zucchini gets a serious flavor upgrade here, tossed in a warm, fragrant sauce built on fresh ginger, garlic, and turmeric — three ingredients that have long been celebrated for their gut-supportive properties. Coconut aminos stand in for soy sauce, keeping the dish free from common irritants while still delivering that savory, umami-rich depth you crave. A splash of apple cider vinegar and a touch of honey round out the sauce with just enough brightness and balance to make every bite feel intentional. The technique of salting and pressing the zucchini before cooking is a small but crucial step — it draws out excess moisture so the noodles stay tender-crisp rather than watery and limp. Everything comes together in a single skillet in just a few minutes, which means less time standing over the stove and more time actually enjoying your meal. Finished with fresh scallions and cilantro, it's light, vibrant, and satisfying in a way that feels genuinely nourishing rather than like a compromise.
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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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