Pescatarian 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 coconut aminos bring a savory, slightly sweet depth that mimics soy sauce without any of the soy, and a touch of apple cider vinegar and honey round everything out into something genuinely craveable. The salting-and-squeezing step is the real secret weapon — it pulls excess moisture from the zucchini so the sauce clings to every strand instead of pooling at the bottom of the bowl. Everything comes together in just a few minutes of active cooking, making this a weeknight dish that feels far more impressive than the effort involved. Finished with scallions and fresh cilantro, it's bright, aromatic, and light in the best possible way. This is the kind of plant-forward meal that doesn't ask you to compromise on flavor — it just delivers.
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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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