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Zucchini Noodles with Ginger and Tomatoes

Paleo, Whole 30 and Vegan zucchini noodles with ginger, garlic and tomatoes. If you don't love ginger you can skip it. It's great either way! I highly recommend sprinkling zoodles with sea salt and allowing to rest for 15 minutes before cooking. This prevents sogginess:)

Course Main Course
Cuisine American
Keyword easy dinner recipe, Whole30 recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Author Linda Spiker


  • 4 med size zucchini ends cut off and 'spiralized'
  • 1 cup heirloom cherry tomatoes cut in half
  • 1 clove garlic minced
  • 1/4-1/2 inch ginger nub peeled and grated with a microplane
  • sea salt to taste
  • pepper to taste
  • 1-2 Tablespoons olive oil coconut oil, butter or ghee
  • handful of roasted pine nuts: optional


  1. Use your spiralizer to make zucchini noodles, or "zoodles". If you have time, place them in colander, sprinkle with sea salt and toss. Let rest for 15 minutes, then place between two paper towels to press out excess water. Slice tomatoes, mince garlic and grate ginger.
  2. Place olive oil, coconut oil, butter or ghee in pan on medium heat.
  3. When melted add garlic and sauté for 1-2 minutes.
  4. Add zucchini. Cook for 3 minutes gently stirring occasionally.
  5. Add 1/4" -1/2" grated ginger (depending on taste preference) and tomatoes, cook for 2-3 more minutes. Sprinkle with freshly ground black pepper and sea salt. Garnish with pine nuts if desired. That's it!