Paleo Ginger Garlic Zoodles

Paleo Ginger Garlic Zoodles are vegan, delicious, full of veggies, and big on flavor! |

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  • 4 zucchinis, spiralized with excess water drained
  • 1/4 cup coconut oil
  • 1/2 teaspoon sea salt
  • 1 rounded tablespoon fresh grated ginger
  • 5 cloves garlic, pressed
  • 2 cups small broccoli florets
  • 1 cup small cauliflower florets
  • 3 tablespoons coconut aminos
  • 1 tablespoon maple syrup or honey (agave nectar for a vegan variation)
  • 1/4 cup green onions, sliced
  • Coarse black pepper to taste


  1. In a large skillet, combine veggie noodles, coconut oil, sea salt, ginger, and garlic. Sauté covered for about 5-10 minutes or until noodles are cooked but not mushy. Separate with a fork and stir or fold periodically so sea salt, ginger, and garlic are evenly blended.
  2. Add broccoli, cauliflower, coconut aminos, and sweetener of choice. Sauté covered for another 2-5 minutes or until vegetables are softened but still crunchy. Sauté longer for softer broccoli and cauliflower.
  3. Remove from heat. Let sit for a few minutes to let sauce thicken. Top with green onion and black pepper.


If using maple syrup or honey, add in 1/2 tablespoon increments until you reach the desired flavor. You can also use liquid or granulated stevia, however beware the amount used. Stevia is extremely sweet, and a little bit goes a long way. If your zoodles hold more water than you thought, serve using a slotted spoon.