Mediterranean Diet Friendly Ginger Zucchini Noodles
Spiralized zucchini gets a serious upgrade here, tossed in a fragrant sauce built on fresh ginger, garlic, and turmeric that makes the whole kitchen smell incredible. The technique of salting and squeezing the noodles before cooking is the secret weapon — it pulls out excess moisture so the sauce actually clings to every strand instead of pooling at the bottom of the pan. Coconut aminos bring a savory, slightly sweet depth without soy, and a touch of apple cider vinegar and honey round everything out into a sauce that feels balanced and bright. This kind of vegetable-forward dish is exactly what plant-rich eating is all about: simple whole ingredients doing genuinely delicious work. Finished with fresh cilantro and scallions, it's light enough to feel virtuous but satisfying enough to stand on its own. The whole thing comes together in one skillet, which means minimal cleanup and maximum flavor — a combination that never gets old.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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