Paraben Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious glow-up here, tossed in a fragrant sauce built on fresh ginger, garlic, and turmeric with a savory-sweet finish from coconut aminos and a touch of honey. The whole thing comes together in a single skillet, making it as practical as it is vibrant. One of the smartest moves in this recipe is salting and pressing the zucchini noodles before they ever hit the pan — that step pulls out excess moisture so the sauce actually clings to every strand instead of pooling at the bottom. Coconut aminos stand in beautifully for soy sauce, delivering that deep umami note without any of the additives that can sneak into conventional condiments. Apple cider vinegar brightens the whole bowl, and the optional scallions and cilantro on top add a fresh, herby finish that makes it feel restaurant-worthy. It's the kind of dish that looks impressive but genuinely asks very little of you on a weeknight.
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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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