Nightshade Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a fragrant sauce built on fresh ginger, garlic, coconut aminos, and a touch of honey. The result is bright, savory, and just a little sweet — the kind of bowl that feels light but still deeply satisfying. Avoiding nightshades often means scanning every sauce label for hidden tomato paste or chili derivatives, but this dish sidesteps all of that with a completely clean ingredient list. Coconut aminos do the heavy lifting in place of soy sauce, delivering that umami depth without any of the usual concerns. The technique of salting and pressing the zucchini first is the real secret — it pulls out excess moisture so the noodles actually sauté rather than steam, giving you tender strands with a pleasant bite instead of a watery mess. A finish of scallions and fresh cilantro adds color and a pop of freshness that makes the whole plate feel restaurant-worthy. It comes together in minutes and is the kind of weeknight dinner you'll find yourself making on repeat.
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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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