Oats Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, transformed by a fragrant sauce built on fresh ginger, garlic, and turmeric that blooms in hot coconut oil before the noodles ever hit the pan. The result is silky, golden-tinged strands with a gentle warmth and just enough sweetness from honey to balance the savory depth of coconut aminos. 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 texture. Because every component is a whole, recognizable ingredient, there's no need to scan labels for hidden grain-based additives or thickeners that can sneak into sauces and dressings. The dish comes together in one skillet in just a few minutes of active cooking, making it an ideal weeknight option that feels a lot more impressive than the effort involved. Finish it with scallions and fresh cilantro and you've got a bright, restaurant-worthy plate that's as clean and simple as it looks.
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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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