Pin it I stumbled onto this recipe during a hot July afternoon when the farmers market was overflowing with zucchini and I had zero desire to turn on the oven. My neighbor had been raving about some green sauce she saw online, so I grabbed a bundle of herbs and decided to wing it. The result was this absurdly vibrant bowl that tasted like summer in California—bright, creamy, and surprisingly filling without the carb coma. My kids nicknamed it "mermaid pasta" because of the color, and now it's our go-to when we want something that feels indulgent but leaves us energized.
The first time I made this for friends, I served it in big shallow bowls with extra herbs scattered on top, and everyone went quiet for a minute. One friend, who usually drowns everything in hot sauce, just looked up and said, "Wait, this is actually perfect." That moment made me realize how satisfying it is to feed people something that feels light but doesnt leave them hunting for snacks an hour later.
Ingredients
- Zucchini: Choose medium-sized ones—they spiralize easily and dont get too watery. Pat them dry after spiralizing or your dish will turn into a puddle.
- Savoy cabbage: Its tender and slightly sweet, adding a nice crunch without being too heavy. Regular green cabbage works too, just slice it thin.
- Cherry tomatoes: Halve them so their juices mingle with the sauce. I like using a mix of red and yellow for color.
- Avocado: Dice it right before serving so it stays bright green and creamy. A squeeze of lemon keeps it from browning.
- Scallions: Both the white and green parts add a mild oniony bite that balances the richness of the sauce.
- Greek yogurt: The tangy base of the sauce. Full-fat makes it silkier, but 2% works fine if thats what you have.
- Fresh basil, parsley, chives, and tarragon: This combo is what makes the sauce sing. Tarragon has a subtle licorice note—dont skip it if you can help it.
- Lemon juice: Brightens everything up and cuts through the creaminess. Fresh is best, bottled works in a pinch.
- Garlic: One small clove is enough. Too much and it overpowers the delicate herbs.
- Extra virgin olive oil: Adds silkiness and depth. Use something fruity and green if you have it.
- Dijon mustard: A teaspoon gives the sauce body and a hint of tang. Its sneaky but essential.
- Feta cheese: Crumbled on top, it adds salty little pockets of creaminess. Skip it for a vegan version.
- Pine nuts: Toast them in a dry pan until golden and fragrant. They add a buttery crunch that makes the whole dish feel fancy.
Instructions
- Prep the zoodles:
- Spiralize your zucchini and lay them out on a double layer of paper towels. Let them sit for a few minutes to release moisture, or youll end up with a watery mess. Gently press with another towel if theyre really wet.
- Sauté the cabbage and zoodles:
- Heat a drizzle of olive oil in a large skillet over medium heat. Toss in the cabbage and cook for about three to four minutes until it softens just a bit but still has some bite. Add the zoodles and sauté for two to three minutes more, stirring gently so they dont break apart.
- Blend the Green Goddess sauce:
- Throw all your sauce ingredients into a blender or food processor and blitz until smooth and creamy. Taste it and adjust—more lemon if you want brightness, more salt if it feels flat, a pinch of pepper for warmth.
- Toss everything together:
- In a large bowl, combine the warm zoodles and cabbage with the Green Goddess sauce. Toss gently until every strand is coated in that gorgeous green creaminess.
- Fold in the fresh stuff:
- Add the cherry tomatoes, diced avocado, and scallions. Fold them in carefully so the avocado doesnt turn to mush.
- Serve and garnish:
- Divide into bowls and top with crumbled feta, toasted pine nuts, and a handful of fresh herbs. Serve right away while its still vibrant and fresh.
Pin it One evening, I made a double batch of this and brought it to a potluck, half expecting people to politely ignore it in favor of the lasagna. Instead, the bowl was empty in ten minutes and three people asked for the recipe. It reminded me that sometimes the simplest, freshest dishes are the ones people remember most.
Making It Your Own
This recipe is a blank canvas. Ive tossed in leftover grilled chicken, sautéed shrimp, or roasted chickpeas when I need more protein. Sometimes I swap half the zoodles for spiralized carrots or cucumbers for extra crunch. On cooler nights, I serve it warm with a sprinkle of red pepper flakes. On scorching days, I chill the whole thing and eat it like a salad.
Storing and Reheating
Leftovers keep for about a day in the fridge, but the zoodles will release more water as they sit, so the texture wont be quite as good. If you know youll have leftovers, store the sauce separately and toss it with freshly sautéed zoodles when youre ready to eat. You can also freeze the sauce in an ice cube tray and pop out a cube or two for quick weeknight meals.
Pairing and Serving Ideas
This dish shines on its own, but it also plays well with others. I love serving it alongside crusty sourdough or a simple arugula salad with lemon vinaigrette. For drinks, a crisp Sauvignon Blanc echoes the herbaceous notes, or try a chilled herbal iced tea with mint and cucumber.
- Add a fried egg on top for a savory breakfast twist.
- Serve it in mason jars for a picnic-friendly layered salad.
- Drizzle with chili oil if you like a little heat.
Pin it This recipe has become my answer to the question, "Whats for dinner when its too hot to cook?" Its fast, colorful, and makes you feel like youre doing something good for yourself without any fuss. I hope it becomes one of those recipes you turn to again and again, tweaking it to fit your mood and whatever you have on hand.
Recipe FAQs
- → What is the best way to cook zucchini noodles?
Sauté zucchini noodles briefly over medium heat until tender but firm, about 2–3 minutes, to avoid sogginess and retain texture.
- → Can I substitute ingredients in the Green Goddess sauce?
Yes, dairy-free yogurt can replace Greek yogurt for a vegan option, and fresh herbs can be adjusted to taste while maintaining a balanced flavor.
- → How can I add protein to this dish?
Grilled chicken, shrimp, or chickpeas can be incorporated to boost protein content without altering the fresh flavor profile.
- → Is it better served warm or cold?
This dish is versatile; it can be enjoyed warm for comfort or chilled as a refreshing salad, depending on preference.
- → What are good complementary drinks for this meal?
Crisp white wines like Sauvignon Blanc or herbal iced teas pair excellently, balancing the rich herbaceous sauce and fresh vegetables.