Save I stumbled onto this recipe during a summer when my garden was drowning in zucchini and I needed something bright that didn't involve another loaf of zucchini bread. The first batch turned out so vivid and fresh that my neighbor leaned over the fence asking what smelled like springtime in July. It's become my go-to when I want something that feels indulgent but leaves me energized instead of weighed down.
One rainy afternoon, I made this for a friend recovering from a cold, and she said it was the first thing that tasted like something in days. We sat at my kitchen table with oversized bowls, her wrapped in a blanket, and she kept reaching for more even though she claimed she wasn't hungry. That's when I realized this dish has a quiet way of making people feel cared for without any fuss.
Ingredients
- Zucchini: Choose firm, medium-sized ones because the giants get watery and the tiny ones are tedious to spiralize.
- Savoy cabbage: Its crinkled leaves hold the sauce better than regular cabbage and add a satisfying texture.
- Cherry tomatoes: Halve them to release their juices, which mingle beautifully with the creamy sauce.
- Avocado: Dice it just before serving so it stays bright green and doesn't brown.
- Scallions: They add a mild oniony bite without overpowering the delicate herbs.
- Greek yogurt: The tangy base of the sauce, use full-fat for richness or a dairy-free version if needed.
- Fresh basil, parsley, chives, and tarragon: These are the soul of the Green Goddess sauce, don't skimp or substitute with dried except for tarragon in a pinch.
- Lemon juice: Brightens everything and keeps the sauce from feeling heavy.
- Garlic: One small clove is enough, more and it starts to shout instead of whisper.
- Extra virgin olive oil: Adds silkiness and helps the herbs blend smoothly.
- Dijon mustard: A secret weapon for depth and a hint of sharpness.
- Feta cheese: Salty, crumbly, and optional but highly recommended for contrast.
- Pine nuts: Toast them until golden and fragrant, they add a buttery crunch.
Instructions
- Prep the zoodles:
- Spiralize your zucchini and lay the noodles out on paper towels, letting them sit for a few minutes to release moisture. This step keeps your dish from turning into a puddle.
- Sauté the vegetables:
- Heat a drizzle of olive oil in a large skillet over medium heat, then add the cabbage and cook until it just begins to soften, about 3 to 4 minutes. Toss in the zoodles and cook for another 2 to 3 minutes, stirring gently so they stay tender but not limp.
- Blend the Green Goddess sauce:
- Throw the yogurt, all the fresh herbs, lemon juice, garlic, olive oil, mustard, salt, and pepper into a blender or food processor. Blend until the sauce is smooth, vibrant, and almost too pretty to eat.
- Toss everything together:
- Transfer the warm zoodles and cabbage to a large bowl, pour the sauce over them, and toss until every strand is coated. The warmth helps the sauce cling beautifully.
- Fold in the toppings:
- Gently mix in the cherry tomatoes, avocado, and scallions, being careful not to mash the avocado. Divide into bowls and finish with feta, pine nuts, and a scattering of extra herbs.
Save There's a moment when you take the first bite and all those green flavors hit at once, herby, creamy, bright, and somehow comforting. My partner once said it tastes like eating a garden in the best possible way, and I haven't found a better description since. It's the kind of dish that makes you pause and appreciate how good simple things can be when they're done with care.
Serving Suggestions
This dish shines on its own, but if you want to bulk it up, try adding grilled chicken, seared shrimp, or roasted chickpeas for protein. I've served it cold as a picnic salad and warm as a cozy weeknight dinner, and both ways have earned requests for seconds. A crisp Sauvignon Blanc or a glass of herbal iced tea makes it feel like a proper occasion, even on a Tuesday.
Storage and Make-Ahead Tips
The sauce keeps beautifully in the fridge for up to three days and actually tastes better after the flavors marry overnight. Store the zoodles separately and toss them together just before eating to avoid mushiness. If you're meal prepping, spiralize your zucchini in the morning, pat it dry, and refrigerate it in a sealed container lined with paper towels so it's ready to sauté when you are.
Swaps and Variations
You can swap the zucchini for cucumber ribbons if you want a completely raw version, or use spiralized carrots and beets for a sweeter, more colorful twist. Kale or spinach can stand in for the cabbage, and if you're out of tarragon, a little extra basil works just fine. Here are a few other ideas I've tried with success.
- Use cashew cream instead of yogurt for a richer, nuttier vegan sauce.
- Add a handful of arugula for a peppery kick that cuts through the creaminess.
- Top with crispy prosciutto or bacon if you're not keeping it vegetarian.
Save This recipe has a way of sneaking into your regular rotation without you noticing, suddenly it's the thing you make when you want to feel good without overthinking it. I hope it brings you as many easy, vibrant meals as it's brought me.
Recipe Q&A Section
- → How do I prevent zucchini noodles from being soggy?
Spiralize the zucchini and lay the strands on a paper towel to absorb excess moisture before cooking or serving.
- → What is the best way to make the Green Goddess sauce creamy?
Blend Greek yogurt with fresh herbs like basil, parsley, chives, and tarragon along with lemon juice and olive oil until smooth and velvety.
- → Can I substitute the vegetables in this dish?
Yes, you can replace savoy cabbage with spinach or kale, and add other fresh veggies to your liking for variation.
- → How can I add protein to this dish?
Incorporate grilled chicken, shrimp, or chickpeas for additional protein without altering the flavors significantly.
- → Is this suitable for a gluten-free diet?
Yes, all main ingredients are naturally gluten-free; just ensure any added toppings or substitutes are gluten-free as well.
- → What toppings complement this dish best?
Toasted pine nuts add crunch, crumbled feta contributes creaminess, and fresh herbs enhance aromatics—feel free to customize.