Pin It I discovered this dish on a sweltering afternoon when my farmer's market haul of zucchini threatened to take over my kitchen counter. Instead of roasting another batch, I grabbed my spiralizer and wondered what would happen if I treated zoodles like pasta and dressed them with something bright and herbaceous. The moment that creamy green sauce hit the warm noodles, I knew I'd stumbled onto something special—something that felt indulgent but tasted like pure summer.
I made this for a dinner party where one guest mentioned she'd given up pasta, and I watched her face light up when she took that first bite. She asked for the recipe before dessert, which felt like the ultimate compliment. Now whenever someone tells me they're cutting carbs, I smile and say, 'Let me cook you something.'
Ingredients
- Zucchini, spiralized: The foundation of this dish—spiralize them generously, but let them sit on paper towels for a few minutes to release excess water, otherwise you'll end up with a watery bowl.
- Savoy cabbage: Its tender leaves soften quickly and add a subtle sweetness that balances the herbs; it's the ingredient that makes this feel like a real meal.
- Cherry tomatoes: Their little bursts of acidity cut through the creaminess; halving them means they stay intact instead of collapsing into the sauce.
- Avocado: Add it at the very end so it stays creamy and doesn't oxidize into something sad and brown.
- Scallions: A handful of thinly sliced scallions brings a sharp, fresh note that lifts the whole dish.
- Greek yogurt: This is the secret to a sauce that's creamy without being heavy; regular sour cream works too if that's what you have.
- Fresh basil, parsley, chives, and tarragon: These four herbs are non-negotiable—together they're what makes the sauce taste like something you'd pay money for at a restaurant.
- Lemon juice: Don't skip this; it's what brings everything into focus and keeps the sauce from tasting flat.
- Garlic and Dijon mustard: Just small amounts, but they add depth and prevent the sauce from tasting like plain yogurt.
- Extra virgin olive oil: Use the good stuff here; it's a main flavor, not just a supporting player.
- Feta and pine nuts: Optional, but they add textural contrast and a touch of elegance that feels earned.
Instructions
- Spiralize and dry your zucchini:
- Spiralize the zucchini and lay the noodles on a clean kitchen towel or paper towels for a few minutes; this small step prevents your finished dish from turning into zucchini soup. The drier your zoodles, the better they'll hold the sauce.
- Sauté the vegetables:
- Heat olive oil in a large skillet over medium heat and add the cabbage first—let it soften for about 3 to 4 minutes until it loses its raw crunch. Add the zoodles and cook for just 2 to 3 minutes more, stirring gently; you want them tender but still with a whisper of bite, not limp and broken.
- Blend the sauce:
- Combine the Greek yogurt, basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, mustard, salt, and pepper in a blender or food processor and blend until smooth and the color of spring grass. Taste it and adjust—more lemon if it needs brightness, more salt if it feels shy.
- Bring it all together:
- Pour the warm sautéed vegetables into a large bowl, add the green sauce, and gently toss everything until the noodles are coated and glistening. The warmth of the vegetables will thin the sauce slightly, so don't panic if it seems thick at first.
- Add the fresh elements:
- Fold in the cherry tomatoes, avocado, and scallions at the last moment so they stay fresh and don't get bruised by aggressive tossing. Divide among bowls, shower with feta and pine nuts if you're using them, and serve right away while everything is still warm.
Pin It What started as a way to use up summer zucchini became a dish I make year-round, changing the herbs with the seasons and sometimes swapping in chicken or shrimp when I need something more substantial. It's taught me that simple ingredients, when treated with care and respect, can taste like something far more complicated than they actually are.
The Magic of Fresh Herbs
The soul of this dish lives entirely in the herbs, and I learned this the hard way after once trying to make it with dried basil and wondering why it tasted like lawn clippings. Fresh herbs are worth the extra trip to the market or the space in your garden—their brightness is irreplaceable. If tarragon is hard to find, increase the basil and parsley instead, but don't skip the fresh herbs altogether; that's where the entire personality of this dish lives.
Making It Your Own
I've served this to vegetarians, vegans, carnivores, and people on every diet under the sun, and everyone has found something to love about it. Swap spinach or kale for some of the cabbage if that's what you have; add grilled chicken, shrimp, or chickpeas if you want more protein; serve it cold as a salad on a hot day or warm as a comforting bowl when you need solace. This recipe is flexible enough to become whatever you need it to be.
Pairing and Serving Ideas
I've found that this dish pairs beautifully with a crisp Sauvignon Blanc or a cold herbal iced tea, especially if you serve it warm and let the aromatics waft up from the bowl. You can build a whole meal around it by adding a simple side salad or crusty bread, but honestly, it stands alone as a complete and satisfying main course. The beauty of this dish is that it works for a quick weeknight dinner just as easily as it does for impressing guests who are skeptical about zucchini noodles.
- Serve it immediately after tossing for the best texture and temperature contrast.
- Make extra sauce and keep it in the fridge for up to 3 days—it's brilliant on roasted vegetables or grilled fish.
- If you're doubling the recipe for a crowd, assemble everything but don't toss until the last moment so nothing gets soggy.
Pin It This recipe taught me that eating light and eating well aren't compromises—they're actually the same thing. I hope it becomes something you make again and again, discovering new favorite herbs and additions along the way.
Recipe Questions & Answers
- → How to keep zucchini noodles from becoming soggy?
After spiralizing, lay zucchini strands on a paper towel to absorb excess moisture before sautéing lightly to retain a firm texture.
- → Can I substitute Greek yogurt in the sauce?
Yes, a dairy-free yogurt can be used to maintain creaminess while accommodating dietary preferences.
- → What herbs are key to the Green Goddess sauce?
Fresh basil, parsley, chives, and tarragon combine to give the sauce its distinct, fresh herbal flavor.
- → Are there suggestions to add protein?
Incorporate grilled chicken, shrimp, or chickpeas to boost protein while keeping the dish balanced.
- → Can this be served cold or warm?
Both options work well—serve chilled for a refreshing salad or warm for a cozy main dish.
- → What toppings complement this dish?
Toasted pine nuts and crumbled feta add texture and richness, balancing herbaceous flavors.