Pin It I started making zoodle bowls on a whim one Sunday when I had too many zucchini from the farmers market and no appetite for anything heavy. The spiralizer sat in my drawer for months, a wedding gift I'd never touched, and I figured it was time to see what the fuss was about. What surprised me wasn't just how easy it was, but how much lighter I felt after eating a full bowl. The herbs in the sauce made the whole kitchen smell like summer, even though it was barely spring. I've been hooked ever since.
The first time I made this for friends, I was nervous they'd miss the actual pasta. But halfway through dinner, one of them asked if I'd bottled the sauce yet because she wanted to put it on everything. Someone else went back for seconds before dessert even hit the table. That night taught me that good food doesn't need to be complicated or follow all the traditional rules.
Ingredients
- Zucchini: The star of the dish, and spiralizing them creates these beautiful ribbons that soak up the sauce without getting soggy if you don't overcook them.
- Savoy cabbage: Adds a subtle sweetness and a bit of crunch that balances the softer zoodles, plus it holds up better than regular cabbage when sautéed.
- Cherry tomatoes: Bright, juicy pops of color and acidity that cut through the richness of the sauce.
- Avocado: Creamy and mild, it makes every bite feel a little more luxurious without overwhelming the herbs.
- Scallions: A gentle onion flavor that doesn't overpower, and the green parts add a nice visual contrast.
- Greek yogurt: The base of the sauce, tangy and thick enough to cling to the noodles without being heavy.
- Fresh basil, parsley, chives, and tarragon: This is where the magic happens, each herb adds its own personality and together they create that iconic Green Goddess flavor.
- Lemon juice: Brightens everything and keeps the sauce from feeling too rich or flat.
- Garlic: Just one small clove is enough to add depth without making the sauce too sharp.
- Olive oil: Helps the sauce blend smoothly and adds a silky finish.
- Dijon mustard: A tiny bit gives the sauce body and a subtle tang that ties everything together.
- Feta cheese: Salty, crumbly, and optional, but it does add a nice contrast if you're not going dairy-free.
- Pine nuts: Toasted until golden, they add a buttery crunch that makes the dish feel more complete.
Instructions
- Prep the zoodles:
- Run each zucchini through the spiralizer and lay the noodles out on a paper towel to let some of the moisture escape. This keeps them from turning the sauce watery later.
- Sauté the vegetables:
- Heat a drizzle of olive oil in a large skillet over medium heat, toss in the cabbage and cook it for a few minutes until it softens but still has a little bite. Add the zoodles and cook just until they're tender but not limp, about two to three minutes.
- Blend the sauce:
- Throw the yogurt, all the fresh herbs, lemon juice, garlic, olive oil, mustard, salt, and pepper into a blender and let it run until everything is smooth and bright green. Taste it and add more lemon or salt if it needs it.
- Toss everything together:
- In a big bowl, mix the warm zoodles and cabbage with the sauce until every strand is coated. Fold in the tomatoes, avocado, and scallions gently so they don't get smashed.
- Serve and top:
- Divide the pasta into bowls and finish with a sprinkle of feta, toasted pine nuts, and a few extra herb leaves. Eat it right away while it's still fresh and vibrant.
Pin It There's something about eating a bowl of this on a warm evening that makes me feel like I'm doing something good for myself without sacrificing flavor. It's the kind of meal that reminds me why I started cooking in the first place, to feel nourished and happy, not weighed down. Every time I make it, I'm reminded that the best recipes are the ones that leave you satisfied but still light on your feet.
How to Store and Reheat
Leftovers will keep in the fridge for up to two days, but the zoodles do release more water as they sit so the texture won't be quite as crisp. I usually store the sauce separately and toss it with freshly sautéed vegetables if I'm planning to eat it the next day. You can eat it cold straight from the fridge, or warm it gently in a skillet over low heat, just don't microwave it or the zoodles will turn mushy.
Variations and Substitutions
This recipe is flexible enough to handle whatever you have on hand or need to swap out. If you can't find tarragon, a little extra basil or even dill works beautifully. For a vegan version, use a thick coconut or almond yogurt and skip the feta, or add nutritional yeast for a cheesy flavor. If you want more protein, grilled chicken, shrimp, or even crispy chickpeas fit right in without changing the vibe of the dish.
Serving Suggestions and Pairings
I love serving this as a light main on its own, but it also works as a side next to grilled fish or roasted chicken. A crisp white wine like Sauvignon Blanc complements the herbs perfectly, or if you're skipping alcohol, try a cold glass of cucumber mint water. For a heartier meal, add a slice of crusty sourdough on the side to soak up any extra sauce.
- Top with a soft-boiled egg for extra richness and a pop of golden yolk.
- Add a handful of arugula or spinach for even more greens and a peppery bite.
- Swap the pine nuts for toasted almonds or sunflower seeds if you need a nut-free option.
Pin It This dish has become my go-to when I want something that feels special but doesn't ask much of me. It's proof that eating well doesn't have to mean eating less, just eating smarter and with a little more color on the plate.
Your Questions Answered
- → What type of noodles are used in this dish?
Zucchini noodles, also known as zoodles, are spiralized zucchini used as a low-carb alternative to traditional pasta.
- → Can I make the sauce dairy-free?
Yes, substituting Greek yogurt with a plant-based yogurt keeps the sauce creamy while making it suitable for dairy-free preferences.
- → What herbs are essential in the green goddess sauce?
Fresh basil, parsley, chives, and tarragon form the herb base, providing the bright and savory flavor profile.
- → Are there protein options to add to this dish?
Grilled chicken, shrimp, or chickpeas can be included for additional protein and heartiness.
- → How should the zucchini noodles be cooked?
Zoodles are lightly sautéed with sliced cabbage until tender but still firm to maintain texture and avoid mushiness.
- → Can this dish be served cold?
Absolutely, serving it chilled offers a refreshing salad-style option, especially during warmer months.