Pin There's something about zucchini noodles that makes you feel like you're eating something delightfully indulgent while actually being kind to your body. I discovered this Green Goddess version on a Tuesday when my garden was overflowing with basil and I was tired of the same old pasta routine. One quick blitz in the blender, a handful of fresh herbs, and suddenly I had this creamy, herbaceous sauce that tasted like summer itself. The zoodles took maybe ten minutes from spiralizer to bowl, and I realized I'd stumbled onto something I'd be making constantly.
I made this for my sister last month when she was visiting and mentioned feeling stuck in a rut with her meals. She took one bite and actually closed her eyes for a second, which is the highest compliment anyone's ever given my cooking. She now texts me photos of her own attempts, each one tweaked slightly to match whatever she has on hand that week. That's when I knew this recipe had staying power.
Ingredients
- Zucchini, spiralized: Four medium ones give you those delicate noodles that cook down just enough without turning mushy if you stay focused.
- Savoy cabbage: This gets a quick sauté first, which mellows it and adds a subtle sweetness that balances the bright herbs.
- Cherry tomatoes: The burst of acidity matters here; regular tomatoes would make it watery, so don't skip this.
- Avocado: Add it at the very end so the creaminess stays silky instead of turning to mush.
- Scallions: A final garnish that adds a whisper of sharpness and a nice textural pop.
- Greek yogurt: The secret weapon that makes this sauce velvety without being heavy, and it's more forgiving than cream.
- Fresh basil, parsley, and chives: These three are the backbone of the Green Goddess flavor; fresh is absolutely non-negotiable here.
- Tarragon: The ingredient that makes people pause and ask what's in this, because it adds this sophisticated floral note.
- Lemon juice: Brightens everything and keeps the avocado from browning too quickly.
- Garlic: Just one small clove so the sauce stays friendly and herbaceous, not aggressive.
- Dijon mustard: A teaspoon adds depth and helps emulsify the sauce so it clings beautifully to the noodles.
- Extra virgin olive oil: Use one you actually like tasting, because it's not hiding in here.
- Feta and pine nuts: Both optional, but they add a luxurious crunch that makes it feel special.
Instructions
- Spiralize and pat your zucchini:
- Run your zucchini through the spiralizer, then lay the noodles on paper towels to absorb the moisture they'll inevitably release. This step feels unnecessary until you taste the difference it makes—soggy noodles are the enemy here.
- Sauté the cabbage first:
- Heat a large skillet over medium, add a drizzle of olive oil, and watch the cabbage soften and turn translucent over three to four minutes. It smells sweet and almost nutty, which is your signal it's ready for the zoodles.
- Add the zoodles gently:
- Toss in your prepped noodles and give them two to three minutes, stirring occasionally so they cook evenly without turning into mush. They should still have a slight bite and firmness when you move them to a bowl.
- Blend the Green Goddess sauce:
- Throw all your herbs, yogurt, lemon, garlic, mustard, and olive oil into a blender or food processor and let it run until it's smooth and creamy with flecks of green visible. Taste it, because seasoning is everything—add more lemon if it needs brightness or more salt if it feels flat.
- Toss everything together:
- Pour that gorgeous sauce over your warm zoodles and cabbage in a large bowl, stirring gently so the noodles get fully coated. The warmth of the pasta helps the sauce cling without breaking.
- Finish with the fresh additions:
- Fold in your cherry tomatoes, avocado, and scallions last so they stay bright and intact. The textures matter here—you want different things to discover in each bite.
- Plate and garnish:
- Divide into bowls and scatter feta, pine nuts, and extra herbs on top if you're using them. Serve immediately and watch it disappear.
Pin Last week I had leftover Green Goddess sauce and decided to use it as a spread on a simple sandwich, and it was transcendent. That's when I stopped thinking of this as just a recipe and started thinking of it as a flavor I could build my whole week around.
Warm Versus Cold: A Choice That Changes Everything
I've made this dish both ways depending on the season, and they're genuinely different experiences. Warm, it feels like a cozy dinner that happens to be light and healthy; cold, it becomes a refreshing salad that you actually crave on hot days. In summer I'll chill everything before plating, and in colder months I'll serve it warm with the sauce still steaming slightly. Neither version is better—they're just different moods of the same dish.
Making It Protein-Forward Without Losing the Spirit
The beauty of this recipe is that it's already satisfying on its own, but it welcomes additions without getting confused about what it is. A handful of grilled chicken strips, some pan-seared shrimp, or even roasted chickpeas for vegetarian protein all feel natural here rather than like an afterthought. I've also thrown in a soft-boiled egg before, and the yolk creates this unplanned sauce when you break it into the bowl. The Green Goddess flavor is strong enough to carry anything you add.
Building Flavor Layers and Making It Your Own
The first few times you make this, follow it as written so you understand how the components work together. After that, the framework is yours to play with. Swap basil for dill if that's what you have, use regular yogurt instead of Greek if the cupboard is bare, throw in whatever vegetables need using up. I've had success with spinach replacing half the cabbage, roasted red peppers adding sweetness, and crispy chickpeas bringing crunch. The sauce is flexible enough to anchor all of these changes.
- Add a splash of white wine or apple cider vinegar to the sauce for extra brightness.
- Toast your pine nuts yourself if you can, because the difference between fresh and stale is everything.
- Keep extra sauce in the fridge for salads, roasted vegetables, or spreading on toast throughout the week.
Pin This dish became a regular rotation in my kitchen because it hits that perfect note of feeling indulgent while nourishing your body in the way you actually want to feel. Make it once and it'll likely find its way back to your table again and again.
Recipe Q&A
- → What are zoodles and how do I prepare them?
Zoodles are zucchini noodles made by spiralizing zucchini. After spiralizing, set them on a paper towel to absorb extra moisture before lightly sautéing.
- → How do I make the Green Goddess sauce creamy?
The sauce combines Greek yogurt with fresh herbs, lemon juice, garlic, and olive oil blended until smooth, creating a creamy, flavorful dressing.
- → Can I substitute the dairy ingredients for a vegan option?
Yes, replace Greek yogurt with a dairy-free alternative and omit the feta cheese to keep the dish vegan.
- → What cooking tools are needed for this dish?
A spiralizer or julienne peeler, large skillet, blender or food processor, mixing bowl, and basic knife are required.
- → What variations can I try with the vegetables?
Swap cabbage for spinach or kale, add grilled protein like chicken or shrimp, or include chickpeas for extra nutrition and texture.