Nickel Allergy Friendly Zucchini Noodles with Apple Cider Herb Sauce

Total time18 min

Prep time10 min

Cook time8 min

Nickel Allergy Friendly Zucchini Noodles with Apple Cider Herb Sauce

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Ingredients

4 servings

4 medium zucchini (about 2 lb total)
1 tsp fine sea salt, divided
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, thinly sliced
2 tbsp apple cider vinegar
1 tsp honey
¼ tsp ground turmeric
¼ tsp ground ginger
2 tbsp fresh basil, thinly sliced
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Spiralize the zucchini into long noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Spread the noodles on a clean kitchen towel or paper towels, sprinkle with 1/2 tsp of the salt, and let sit for 5 minutes, then pat dry — the noodles should feel noticeably less wet.
2
Whisk together the apple cider vinegar, honey, turmeric, ground ginger, and remaining 1/2 tsp salt in a small bowl until the honey dissolves. Set aside.

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