Zucchini Coconut Noodles bring together the crisp freshness of zucchini with the creamy richness of coconut in a dish that’s both light and indulgent. The spiralized zucchini offers a satisfying crunch, while the velvety coconut sauce coats each strand with a hint of sweetness and warmth. Ready in just 20 minutes, this recipe is perfect for a quick, nourishing meal that feels like a treat.

Every bite is a harmony of textures and flavors, from the tender zucchini to the aromatic blend of garlic, ginger, and lime. It’s a vibrant, gluten-free option that’s as easy to make as it is delicious. Whether you’re seeking a healthy dinner or a refreshing side, this dish delivers a burst of tropical-inspired goodness in every forkful.

Ingredients for Zucchini Coconut Noodles

For the coconut broth:
1 tablespoon coconut oil
2-3 scallions, chopped (reserve some for garnish)
1 teaspoon minced fresh ginger
1 cup full-fat coconut milk
1 approx. 4-inch piece of lemongrass (whole, remove later)
Splash of fish sauce (or tamari for a vegetarian option)
Juice of 1 juicy lime & some zest
Pinch of coconut sugar
Salt & pepper to taste
Everything else:
1 bunch amaranth greens (or spinach)
2 Roma tomatoes, diced
3 zucchinis, sliced thin (ideally with a julienne peeler, or substitute rice noodles)
Small handful of basil leaves
Small handful of cilantro leaves
Crushed, toasted peanuts (for garnish)
Chile-garlic sauce or sriracha (optional, for serving)
Tofu or other cooked protein (optional)

Step-by-Step Instructions

Prepare the coconut broth: Heat 1 tablespoon coconut oil in a pan over low heat. Add most of the scallions, grated ginger, and the whole lemongrass piece. Sauté for 1-2 minutes until fragrant.
Pour in 1 cup coconut milk and a splash of fish sauce (or tamari). Simmer over low heat, stirring occasionally, for about 20 minutes while you prep the remaining ingredients.
Add the lime juice, a pinch of coconut sugar, and season with salt and pepper. Taste and adjust as needed. If the broth becomes too thick, add a few tablespoons of water.
Prep the vegetables: Dice and deseed the Roma tomatoes, then add them to the broth. Thinly slice the zucchinis into noodles (or use rice noodles) and set aside. Chop the amaranth greens (or spinach).
Cook the greens: Add the chopped amaranth greens to the broth and stir until just wilted, about 1-2 minutes. Toss in the basil leaves and stir until wilted.
Finish the dish: Turn off the heat and remove the lemongrass piece. Add the zucchini noodles to the pan and gently toss to combine (do not cook the noodles).
Serve: Divide the noodles and broth into bowls. Garnish with reserved scallions, cilantro leaves, and crushed peanuts. Serve with chile-garlic sauce or sriracha on the side. Add tofu or other cooked protein if desired.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Zucchini Coconut Noodles with a variety of sauces and toppings. Try a drizzle of chili-garlic sauce or sriracha for a spicy kick. For a nutty crunch, sprinkle toasted sesame seeds or crushed peanuts on top. A dollop of coconut yogurt can add creaminess, while fresh lime wedges on the side let diners adjust the tanginess to their liking.

Quick and Easy Time-Saving Tips

To streamline this recipe, prep your veggies in advance. Use a spiralizer or julienne peeler for the zucchini noodles ahead of time and store them in the fridge. You can also pre-chop the scallions, ginger, and tomatoes to save time during cooking. If you’re in a rush, swap fresh lemongrass for lemongrass paste (1 teaspoon equals a 4-inch piece).

Storage and Reheating Made Simple

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the broth and veggies in a saucepan, but keep the zucchini noodles separate to maintain their texture. Add the noodles just before serving. For a quick meal, enjoy it cold as a refreshing salad!

Recipe Variations to Mix It Up

Feel free to customize this dish to suit your taste. Swap zucchini noodles for rice noodles or shirataki noodles for a different texture. Add tofu, shrimp, or chicken for extra protein. If you’re not a fan of amaranth greens, spinach or kale works just as well. For a vegan version, replace fish sauce with tamari or soy sauce.

Essential Equipment Guidance

To make this recipe a breeze, you’ll need a few key tools. A spiralizer or julienne peeler is ideal for creating zucchini noodles. A medium saucepan is perfect for simmering the coconut broth, and a sharp knife will help with prepping the veggies. If you’re using lemongrass, a mortar and pestle can help release its flavor before adding it to the broth.