Pregnancy Friendly Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a fragrant sauce built on fresh ginger, garlic, and turmeric — three ingredients that feel practically made for pregnancy cooking. The sauce leans on coconut aminos instead of soy sauce, so you sidestep the sodium overload and any fermented soy concerns without sacrificing that savory, umami-forward depth. A touch of honey and apple cider vinegar round everything out into something that tastes bright and satisfying rather than flat or one-note. The salting-and-squeezing step is worth every second — it pulls excess moisture from the zucchini so the noodles stay pleasantly tender instead of turning into a watery mess in the pan. Everything comes together in one skillet in just a few minutes, which is genuinely good news when energy is in short supply. Finished with fresh scallions and cilantro, it looks vibrant and feels like real food — light enough to eat when appetite is unpredictable, but flavorful enough that you'll actually want seconds.
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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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