Pecan Free Ginger Zucchini Noodles
These vibrant zucchini noodles are a weeknight dream — light, fragrant, and packed with bold flavor from fresh ginger, garlic, and a glossy coconut aminos sauce. The trick of salting and squeezing the zucchini before cooking is what separates soggy noodle disasters from silky, restaurant-worthy strands that actually hold their shape. Coconut oil carries the aromatics beautifully, and the turmeric adds a warm, golden hue that makes the whole dish look as good as it tastes. A splash of apple cider vinegar and a touch of honey round out the sauce with just the right balance of tang and sweetness. The entire thing comes together in a single skillet in just a few minutes of active cooking, making it as practical as it is impressive. Finished with fresh scallions and cilantro, it's the kind of dish that feels fresh and a little unexpected — no tree nuts, no complicated substitutions, just clean, punchy ingredients doing exactly what they should.
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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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