Peanut Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious glow-up here, tossed in a fragrant sauce built on coconut oil, fresh garlic, grated ginger, and a touch of golden turmeric. The sauce comes together with coconut aminos, apple cider vinegar, and honey — no soy, no mystery ingredients, and absolutely nothing that belongs in a peanut-heavy pantry. One of the smartest moves in this recipe is salting and pressing the zucchini noodles before they hit the skillet, which means the sauce actually clings instead of pooling at the bottom of the pan. The whole thing comes together in just a few minutes of active cooking, making it a genuinely fast weeknight option that still feels a little special. Finished with fresh scallions and cilantro, it's bright, a little savory, a little sweet, and deeply aromatic in the best possible way. It works beautifully as a light main or a vibrant side alongside grilled proteins.
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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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