Looking for a healthy, flavorful dinner that comes together in minutes? These Zucchini Noodles with Peanut Sauce are about to become your new favorite meal. I love how this dish combines the freshness of spiralized zucchini with a rich, creamy peanut sauce that’ll make you forget you’re eating vegetables. It’s the perfect low-carb alternative to traditional noodle dishes, and trust me – that sauce is absolutely addictive.
Ingredients
For the Zucchini Noodles:
- 4 medium zucchini, spiralized
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
For the Peanut Sauce:
- 1/3 cup natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 clove garlic, minced
- 1-inch piece ginger, grated
- 2-3 tablespoons warm water (to thin sauce)
Instructions
- Start by spiralizing your zucchini using a spiralizer or julienne peeler. If you don’t have either tool, you can use a regular vegetable peeler to create wide ribbons.
- Place the spiralized zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
- While the zucchini drains, whisk together all peanut sauce ingredients in a bowl until smooth. Start with 2 tablespoons of warm water and add more if needed to reach your desired consistency.
- In a large bowl, combine the zucchini noodles, bell pepper, and carrots.
- Pour the peanut sauce over the vegetables and toss gently to coat everything evenly.
- Top with cilantro and green onions before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- Don’t skip the salt-and-drain step for the zucchini noodles – it prevents your dish from becoming watery.
- The peanut sauce can be made ahead and stored in the refrigerator for up to 5 days. Just warm it slightly and thin with water if needed before using.
- For added protein, try topping with grilled chicken, shrimp, or tofu.
- If you’re allergic to peanuts, almond or sunflower butter make excellent substitutes in the sauce.
- The zucchini noodles can be enjoyed raw for maximum crunch, or you can quickly sauté them for 1-2 minutes if you prefer them slightly softened.
- To make this recipe vegan, simply swap the honey for maple syrup.
Zucchini Noodles with Peanut Sauce
Looking for a healthy, flavorful dinner that comes together in minutes? These Zucchini Noodles with Peanut Sauce are about to become your new favorite meal. I love how this dish combines the freshness of spiralized zucchini with a rich, creamy peanut sauce that'll make you forget you're eating vegetables. It's the perfect low-carb alternative to traditional noodle dishes, and trust me – that sauce is absolutely addictive.
Ingredients
- 4 medium zucchini spiralized
- 1 red bell pepper thinly sliced
- 2 carrots julienned
- 1/4 cup chopped fresh cilantro
- 2 green onions sliced
- 1/3 cup natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 clove garlic minced
- 1- inch piece ginger grated
- 2-3 tablespoons warm water to thin sauce
Instructions
- Start by spiralizing your zucchini using a spiralizer or julienne peeler. If you don't have either tool, you can use a regular vegetable peeler to create wide ribbons.
- Place the spiralized zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
- While the zucchini drains, whisk together all peanut sauce ingredients in a bowl until smooth. Start with 2 tablespoons of warm water and add more if needed to reach your desired consistency.
- In a large bowl, combine the zucchini noodles, bell pepper, and carrots.
- Pour the peanut sauce over the vegetables and toss gently to coat everything evenly.
- Top with cilantro and green onions before serving.
