Save I threw this together on a random Wednesday when I had four zucchini threatening to turn into baseball bats in my crisper drawer. My sister had just sent me a video of some influencer twirling green pasta, and I thought, why not make it actually healthy? The sauce came out so bright and creamy that I stood at the counter eating it straight from the blender with a spoon. My husband walked in, raised an eyebrow, and I just handed him a spoon too. We polished off half the batch before it ever touched a noodle.
The first time I served this to friends, I panicked because I forgot to mention it was zucchini noodles and not real pasta. One of them looked down, took a huge bite, and said, Wait, this is vegetables? I thought I liked carbs. Everyone laughed, but they also scraped their bowls clean and asked for the recipe before they left. It became my sneaky party trick after that.
Ingredients
- Zucchini: Pick firm, medium-sized ones because the giants get watery and the babies do not spiralize well, trust me on this.
- Savoy cabbage: The crinkly leaves add texture and a slight sweetness that regular cabbage just cannot match, plus they wilt beautifully without turning to mush.
- Cherry tomatoes: Halve them so they burst a little when you toss everything together, releasing their sweet juice into the sauce.
- Avocado: Use one that is just ripe, not the kind that turns to paste when you touch it, you want cubes that hold their shape.
- Greek yogurt: The thick, tangy base that makes the sauce creamy without feeling heavy, I have used dairy-free and it works just fine.
- Fresh herbs: Do not skip the tarragon if you can help it, it is the secret ingredient that makes people ask what is in this.
- Lemon juice: Brightens everything and keeps the avocado from browning too fast, plus it wakes up the herbs.
- Garlic: One small clove is plenty, I learned the hard way that more turns it into a dragon breath situation.
- Olive oil: Helps the blender move and adds a silky richness that yogurt alone cannot give.
- Dijon mustard: A tiny spoonful adds depth and a gentle tang that ties the whole sauce together.
Instructions
- Prep the zoodles:
- Spiralize your zucchini and spread them out on a paper towel or clean kitchen towel. Let them sit for a few minutes to release moisture, otherwise your pasta turns into a puddle.
- Sauté the vegetables:
- Heat a drizzle of olive oil in a large skillet over medium heat and toss in the cabbage, letting it soften for three or four minutes until it smells sweet and wilts a bit. Add the zoodles and cook for two or three minutes, just until they are tender but still have a little snap, then pull the pan off the heat.
- Blend the Green Goddess sauce:
- Throw the yogurt, all the fresh herbs, lemon juice, garlic, olive oil, Dijon, salt, and pepper into a blender or food processor. Blend until it is smooth and bright green, scraping down the sides if needed, then taste and adjust the seasoning because every batch of herbs is a little different.
- Toss everything together:
- In a large bowl, combine the warm zoodles and cabbage with the sauce, tossing gently until everything is coated in that gorgeous green. Fold in the cherry tomatoes, avocado, and scallions carefully so the avocado does not turn to mush.
- Serve and garnish:
- Divide the pasta among bowls and top with crumbled feta, toasted pine nuts, and a handful of extra herbs. Serve right away while it is still vibrant and the textures are perfect.
Save My mom tried this on a visit and declared it her new favorite thing, which is huge because she is not a vegetable person. She ate two bowls and asked if I could teach her how to use a spiralizer. We spent the next hour spiralizing everything in my fridge, laughing as carrot noodles flew across the counter. It is one of those recipes that turns cooking into a moment you actually want to remember.
Storing and Reheating
The sauce keeps beautifully in the fridge for up to four days, but I recommend storing it separately from the zoodles because they get watery when they sit. If you do have leftovers already tossed, eat them cold as a salad the next day, reheating turns the zucchini into mush and nobody wants that. I have also used leftover sauce as a dip for raw veggies and it disappeared in minutes.
Customizing Your Bowl
This recipe is a template, not a rulebook, so feel free to throw in whatever sounds good to you. I have added grilled shrimp, crispy chickpeas, and even leftover rotisserie chicken when I needed more protein. Swap the cabbage for spinach or kale if that is what you have, or toss in some roasted red peppers for a smoky sweetness. The sauce is forgiving and the zoodles do not care what you pile on top.
Pairing and Serving Suggestions
This dish is bright and herby, so it loves a crisp, citrusy white wine like Sauvignon Blanc or a cold glass of herbal iced tea with mint and lemon. If you are serving it for a crowd, set out the toppings in little bowls and let everyone build their own, it turns dinner into a fun, interactive thing. I have also served it cold at picnics and it holds up surprisingly well, just keep the avocado separate until the last minute.
- Try it with a side of garlic bread if you are not worried about keeping it low carb, the contrast is lovely.
- Add a squeeze of lime instead of lemon for a slightly different vibe, it works beautifully.
- Double the sauce recipe and keep extra in the fridge, you will thank yourself later.
Save This is the kind of recipe that makes you feel like you have your life together, even when you absolutely do not. It is fast, it is flexible, and it tastes like sunshine in a bowl.
Recipe FAQs
- → What is the best way to prepare zucchini noodles?
Spiralize medium zucchini and let them rest on a paper towel to absorb moisture before briefly sautéing to keep them tender yet firm.
- → Can the creamy sauce be made dairy-free?
Yes, substitute Greek yogurt with any dairy-free alternative to maintain the creamy texture without dairy.
- → How can I add protein to this dish?
Grilled chicken, shrimp, or chickpeas make excellent additions for extra protein and heartiness.
- → What herbs are used in the Green Goddess sauce?
Fresh basil, parsley, chives, and tarragon combined with lemon juice, garlic, olive oil, and Dijon mustard create the herby, creamy sauce.
- → What are good serving suggestions for this dish?
Serve it warm as a main dish or chilled as a light salad, paired well with crisp white wine or herbal iced tea.