Seeds 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 golden turmeric. The sauce comes together with coconut aminos, a splash of apple cider vinegar, and just a touch of honey — no seeds, no seed-derived oils, nothing hiding in the ingredient list. One of the trickier parts of eating seed-free is navigating sauces and condiments, and this recipe sidesteps that entirely by keeping every component clean and straightforward. The technique of salting and pressing the zucchini before cooking is a small but crucial step that keeps the noodles from turning watery and helps the sauce cling beautifully to every strand. Everything comes together in a single skillet in just a few minutes, making it as practical as it is vibrant. Finish with scallions and fresh cilantro if you have them on hand — they add a bright, herby lift that really pulls the whole dish together.
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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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