Save I stumbled on zucchini noodles during a farmers market haul when I grabbed too many zucchinis and didn't want another round of bread. My blender was humming with basil and yogurt when I realized this sauce tasted like spring in a bowl. The noodles were softer than I expected, but once I figured out the moisture trick, everything clicked. Now it's my default when I want something bright without turning on the oven. It feels like a shortcut that actually tastes like effort.
The first time I made this for friends, someone asked if I ordered it from that place downtown. I didn't correct them right away because I was too proud. When I finally admitted it took twenty minutes in my kitchen, they made me write down the recipe on a napkin. One of them still texts me photos every time she makes it, usually with a different protein thrown in.
Ingredients
- Zucchini: The backbone of the dish, spiralized into noodles that soak up the sauce without weighing you down. Pat them dry or you'll end up with a watery mess.
- Savoy cabbage: Adds a soft crunch and a slight sweetness that balances the herbs. Regular cabbage works, but savoy has a gentler texture.
- Cherry tomatoes: Bursts of acidity that cut through the creamy sauce. I like them halved so they release a little juice.
- Avocado: Creamy, rich, and makes every bite feel indulgent. Add it last so it doesn't turn to mush.
- Greek yogurt: The creamy base that holds the herbs together. Full fat tastes better, but low fat works if that's what you have.
- Fresh basil, parsley, chives, tarragon: This herb mix is what makes the sauce sing. Don't skip the tarragon, it's the secret.
- Lemon juice: Brightens everything and keeps the sauce from feeling too heavy.
- Garlic: One small clove is enough. Too much and it'll overpower the herbs.
- Dijon mustard: Adds a subtle tang and helps emulsify the sauce.
- Feta cheese: Salty, crumbly, and optional but highly recommended.
- Pine nuts: Toasted until golden, they add a nutty crunch that makes the dish feel fancy.
Instructions
- Prep the zoodles:
- Spiralize your zucchini and lay them out on paper towels to soak up the moisture. This step saves you from a soggy bowl later.
- Sauté the vegetables:
- Heat a drizzle of olive oil in a large skillet over medium heat. Toss in the cabbage and cook for 3 to 4 minutes until it softens, then add the zoodles and sauté for 2 to 3 minutes until just tender. Don't overcook or they'll go limp.
- Blend the sauce:
- Throw the yogurt, all the herbs, lemon juice, garlic, olive oil, mustard, salt, and pepper into a blender. Blend until smooth and taste it. Adjust with more lemon or salt if it needs a boost.
- Toss everything together:
- In a big bowl, combine the warm zoodles and cabbage with the Green Goddess sauce until every strand is coated. Fold in the tomatoes, avocado, and scallions gently so the avocado stays intact.
- Serve and top:
- Divide into bowls and finish with feta, toasted pine nuts, and a sprinkle of fresh herbs. Serve right away while it's still vibrant.
Save One evening I made this after a long day and ate it on the couch with the windows open. The herbs smelled so good that my neighbor knocked to ask what I was cooking. I ended up making her a jar of the sauce the next day, and now she keeps asking when I'm making it again. It's funny how a simple bowl of noodles can turn into a thing.
Making It Your Own
This recipe is forgiving and loves additions. I've tossed in grilled chicken when I needed more protein, chickpeas when I wanted it vegan, and even leftover roasted shrimp. Sometimes I swap half the zoodles for spinach or kale if I'm craving more greens. The sauce is the constant, everything else is up to your mood and your fridge.
Serving Suggestions
I love this warm on a cool evening, but it's just as good cold the next day straight from the fridge. Pair it with a crisp Sauvignon Blanc if you're feeling fancy, or a big glass of herbal iced tea if you want something lighter. It works as a side dish too, next to grilled fish or a simple roasted chicken.
Storage and Leftovers
The zoodles don't store well once dressed, they release too much water. If you're planning leftovers, keep the sauce separate and toss it fresh when you're ready to eat. The sauce itself lasts about three days in the fridge and tastes great on salads, toast, or as a dip for veggies.
- Store the sauce in an airtight container to keep the herbs bright.
- Prep your zoodles ahead but don't cook them until you're ready to serve.
- Use leftover sauce as a marinade for chicken or drizzle it over roasted vegetables.
Save This dish reminds me that good food doesn't have to be complicated or take all day. It just needs to taste like you cared.
Recipe Q&A
- → What is the main vegetable used for noodles?
Spiralized zucchini serves as the primary vegetable noodles, providing a fresh, low-carb base.
- → How is the Green Goddess sauce made?
The sauce is a creamy blend of Greek yogurt, fresh basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon mustard, salt, and pepper, blended until smooth.
- → Can this dish be made vegan?
Yes, by using a dairy-free yogurt alternative and omitting the feta cheese, the dish suits a vegan diet.
- → What cooking methods are used?
The zucchini noodles and cabbage are lightly sautéed to retain texture, then tossed with the sauce and fresh toppings.
- → Are there suggestions for adding protein?
Grilled chicken, shrimp, or chickpeas can be added to boost protein content and make the dish heartier.
- → What are good serving suggestions?
Serve it warm or cold, paired nicely with a crisp white wine like Sauvignon Blanc or an herbal iced tea.