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–+ servings
Chinese zucchini in a white bowl.
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5 from 8 votes

Chinese Zucchini Recipe

This healthy Chinese Zucchini Recipe is refreshing, nutty, and spicy, and will leave you wanting more! You’ll love this as an easy side dish, or add your favorite protein to make it a main meal. This raw recipe can be eaten uncooked, giving you the optimum nutrition from each ingredient, or easily turned into a zucchini stir fry.
Prep Time35 minutes
Total Time35 minutes
Course: Sides
Cuisine: Chinese
Keyword: asian fusion, chinese, dairy free, dinner, gluten free, keto, paleo, potluck, raw, side dish, vegan, vegetarian, whole 30
Servings: 6 Servings
Calories: 100kcal
Author: Bethany Galloway

Ingredients

  • 4 zucchinis/courgettes cut into noodles (zoodles/courgetti spaghetti)
  • 1 teaspoon salt

Sauce

  • 2 garlic cloves finely chopped
  • 2 tablespoons coconut aminos
  • 2 tablespoons tahini or peanut/almond butter
  • 1 tablespoon sesame oil
  • 2-3 teaspoons medium or mild chili powder add to your taste
  • 2 teaspoons chili oil
  • 2 teaspoons honey or maple syrup optional

Optional garnishes

  • Toasted sesame seeds
  • Green onions

Instructions

  • First, make your zoodles: You can use a spiralizer, or mandoline slicer, or just cut the zucchini into small noodle shapes or zucchini slices.
    4 zucchinis/courgettes
    Zucchini being cut into noodles in an electric spiralizer.
  • If using a spiralizer, cut the zucchini noodles into shorter lengths (scissors work really well). This will make it easier to mix and eat later.
  • Toss zoodles with salt and place them in a colander (strainer) over the sink (or a pot or towel) for 30 mins.
    1 teaspoon salt
  • Next, add all other ingredients to a mixing bowl and mix them together to form a simple sauce.
    2 garlic cloves, 2 tablespoons coconut aminos, 2 tablespoons tahini, 1 tablespoon sesame oil, 2-3 teaspoons medium or mild chili powder, 2 teaspoons chili oil, 2 teaspoons honey or maple syrup
    Mixing a sauce together in a mixing bowl.
  • After the zoodles have sat for 30 mins, gently squeeze out extra moisture and add them to the sauce mixture.
  • Mix the zucchini well with the sauce to combine.
    Mixing zucchini with the sauce in a large bowl.
  • Garnish if desired and serve.
    Toasted sesame seeds, Green onions
    Chinese zucchini in a white bowl.

Video

Notes

  1. Make it the day before: This is how I prefer it, just throw it together the night before, place it in the fridge, and allow time to work its magic.
  2. Be gentle when straining the zoodles: Definitely make sure you salt and strain the zoodles before adding them to the sauce, but don’t leave them too long or squeeze them too much – they’ll go mushy!
  3. The garlic is raw. Make sure your family is having dinner with you ; )
  4. Add more chili if you like the heat.
  5. If you refrigerate leftovers, the flavors will intensify overnight.
  6. I like to add some diced chicken breast to the dish for a quick and satisfying meal. Great for lunch!

Nutrition

Calories: 100kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 524mg | Potassium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin A: 462IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 1mg