Top these ginger sesame zucchini noodles with shrimp for a healthy summer dinner that’s ready in just 10 minutes. This recipe is also great served cold, so it’s perfect for meal prep!
This recipe for ginger sesame zucchini noodles has been a long time coming. Baked Sesame Chicken Wings are one of my absolute favorite recipes on this blog. The last time I made them, for New Year’s Eve, my mom mentioned that she thought the ginger sesame sauce would be great on noodles. I agreed and haven’t been able to get that idea out of my head.
We haven’t been eating a lot of pasta lately, but I was even more excited about the idea of making it with zucchini noodles! I added some shrimp for protein and was really happy that such a healthy and delicious dinner could come together in just about 10 minutes.
How to make zucchini noodles
Zucchini noodles (zoodles!) are a staple of my diet these days – they’re easy, tasty, and go with just about anything. The other day I was waiting in line for a zucchini noodle bruschetta bowl at one of my favorite food trucks when no fewer than three people looked at the sign and asked what zucchini noodles were. It made me a little sad that so many people are missing out!
Zucchini noodles are exactly what they sound like – fresh zucchini that’s cut into long, noodle-like strands. Since zucchini doesn’t have a lot of flavor on it’s own, they take on the flavor of whatever you cook them with and they’re a fantastic low cal and gluten-free alternative to pasta. You can use a spiralizer (affiliate link) or a box grater to cut them yourself (a great option in the summer when zucchini are cheap and plentiful!) or you can but them pre-cut (look for them in the produce section.) I’ve also tried frozen zucchini noodles, but I don’t recommend them since they can be pretty soggy. We love them with red sauce and meatballs, in zucchini noodle pad thai, or sauteed with fresh herbs + hazelnuts.
You can boil them for a minute or two or sautee them. Or, you can eat zucchini noodles raw! That’s been my favorite way to enjoy them recently because they have a firmer texture, and it’s how I made these ginger sesame zoodles.