Vegetarian Ginger Zucchini Noodles
Zucchini noodles can sometimes feel like a sad, watery substitute for the real thing — but this recipe actually solves that problem before the cooking even starts. Salting and pressing the spiralized strands removes excess moisture, so when they hit the hot skillet they pick up flavor instead of steaming into a soggy pile. The sauce is built around coconut aminos, fresh ginger, and garlic bloomed in coconut oil, with a touch of turmeric that gives everything a warm, golden hue and a subtle earthiness. A small splash of apple cider vinegar and a drizzle of honey round out the flavors into something that feels bright, savory, and just a little sweet all at once. The whole thing comes together in a single skillet, which means minimal cleanup and maximum weeknight appeal. Finished with scallions and fresh cilantro, it looks as good as it tastes — vibrant, fragrant, and genuinely satisfying without a single ingredient that feels like a compromise.
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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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