Walnut 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 golden 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. One of the smartest moves in this recipe is salting and pressing the zucchini before it ever hits the pan, which means you get tender noodles with a real bite instead of a watery, limp mess. The whole thing cooks in just a few minutes once the aromatics hit the skillet, so it's genuinely fast weeknight food that still feels a little special. Every ingredient is straightforward and easy to verify, so there's no need to second-guess labels or worry about hidden nut additions sneaking into your bowl. Finish it with sliced scallions and fresh cilantro and you've got a dish that looks as good as it tastes.
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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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