Hazelnut Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a warm, fragrant sauce built on coconut oil, fresh ginger, and garlic with a hit of turmeric for color and depth. The sauce comes together with coconut aminos, apple cider vinegar, and a touch of honey — all naturally free from tree nuts, so there's no label-scanning required. One of the smartest moves in this recipe is salting and pressing the zucchini before it ever hits the pan, which keeps the final dish from turning watery and lets the sauce actually cling to every strand. The whole thing comes together in a single skillet in just a few minutes, making it an ideal weeknight option when you want something light but genuinely satisfying. Finished with scallions and fresh cilantro, it's bright, a little savory, a little sweet, and has just enough ginger bite to keep things interesting. It works beautifully as a standalone bowl or alongside your favorite protein.
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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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