Teriyaki Zucchini Noodles

Get your fat-burning zucchini noodles ready in 20 minutes or less and 100% gluten-free. With just a handful of ingredients you have a delicious, healthy and effortless dinner for a busy weeknight.

healthy Zucchini Noodles

Ingredients list for the teriyaki zucchini noodles

  • 1 pound (3 medium-sized) zucchini, julienned or spiralized
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 1 tablespoon low sodium soy sauce (or coconut amino for paleo and gluten-free)
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons low sodium teriyaki sauce
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped, for garnish

how to make Zucchini Noodles

how to cook Zucchini Noodles

Teriyaki Zucchini Noodles


1. To make the sauce: In a large bowl, combine garlic, soy sauce, sesame seeds, teriyaki sauce and oil.

2. In a skillet heat a tablespoon oil and add minced onion and zucchini noodles and stir-fry until just cooked but still crunchy, about 2 minutes. Season with salt and pepper and add the sauce. Toss everything to combine and cook for a one minute more. Remove from heat and serve immediately, sprinkled with additional sesame seeds and chopped cilantro.

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