Recipe Review

Celebrate the Start of Summer with Green Tea Zucchini Noodles

updated May 1, 2019
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image

Zoodles (zucchini noodles) are all the rage these days, and for good reason. They’re light, refreshing, and the perfect way to eat up all the zucchini growing in your garden (or showing up in your CSA box) this summer. They are great as a low-carb alternative to pasta, or — like here — can simply serve as a crunchy complement to green tea soba noodles.

The good news: You don’t need any fancy equipment, like a spiralizer, to make these zucchini noodles. Just use a julienne peeler to cut the zucchini into long “noodles,” place them in a colander set over a bowl, salt them liberally, and let them sit for about 15 minutes. This, plus a final squeeze after the 15-minute rest period, removes all the liquid from the zucchini.

Then all you have to do is toss the zoodles with the green tea soba; some fresh basil and mint; and a bright, zingy soy-sesame-honey sauce, with meyer lemon, garlic, and ginger. I’d recommend adding some grilled chicken or fish if you’re looking to make this dish a little more substantial.

If you’ve been wanting to jump on the zoodle bandwagon, this recipe’s a great place to start.

Get the Recipe: Green Tea and Zucchini Noodles with Honey-Ginger Sauce from Katie at the Kitchen Door