Mushroom Free Ginger Zucchini Noodles
These bright, savory zucchini noodles are the kind of weeknight dish that feels way more impressive than the effort involved. The sauce is built around coconut aminos, fresh ginger, and a touch of honey, which come together into something deeply savory with just enough warmth and sweetness to keep you going back for another forkful. Salting and pressing the zucchini before cooking is the move that keeps everything from turning watery — it's a small step that makes a big difference in the final texture. The turmeric gives the whole dish a gorgeous golden hue, and the garlic and ginger hit the pan first so their flavor blooms into the coconut oil before anything else joins in. For anyone navigating a diet that rules out fungi, this recipe is completely clean — every ingredient is straightforward and easy to verify, with no hidden sauces or blended seasonings that might sneak something in. Finish it with scallions and fresh cilantro and you've got a dish that looks like it came from a restaurant but came together in your own skillet in minutes.
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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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