Pistachio Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious flavor upgrade here, tossed in a fragrant sauce built on coconut oil, fresh garlic, grated ginger, and a touch of turmeric. The sauce comes together with coconut aminos, apple cider vinegar, and honey — a combination that's savory, slightly sweet, and just bright enough to make every strand worth eating. The key technique is squeezing the moisture out of the salted zucchini before it ever hits the pan, which means you get noodles that are tender with a satisfying bite rather than a soggy, watery mess. Everything cooks in one skillet in just a few minutes, making this an ideal weeknight dish when you want something light but genuinely satisfying. The whole ingredient list is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, whole-food ingredients from start to finish. Finished with scallions and fresh cilantro, it's bright, aromatic, and the kind of dish that looks far more impressive than the effort it actually takes.
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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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