Save to Pinterest I threw this together on a Wednesday night when I had four zucchini sitting on the counter, soft around the edges and begging to be used. My spiralizer had been gathering dust in the back of a cabinet, but something about the bright green herbs I'd grabbed at the farmers market that morning made me pull it out. The sauce came together in less than two minutes, and when I tossed it with the warm noodles, the whole kitchen smelled like summer. I ate standing at the stove, twirling zoodles straight from the pan. It was one of those meals that reminded me why I love cooking, no fuss, just flavor.
The first time I made this for friends, I was nervous they'd miss the pasta. But when I brought the bowls to the table, piled high with green noodles and scattered with feta and pine nuts, nobody said a word about carbs. One friend asked for the recipe before she'd even finished her first bite. Another scraped her bowl clean and reached for seconds. That night, I learned that sometimes the best dishes are the ones that surprise you, the ones that prove you don't need cream or cheese or heavy sauces to make something crave worthy.
Ingredients
- Zucchini: Choose firm, medium sized zucchini for the best texture, oversized ones tend to be watery and full of seeds.
- Savoy cabbage: Its tender, crinkled leaves add a slight sweetness and hold up beautifully when sauteed, if you cant find it, regular green cabbage works too.
- Cherry tomatoes: Use the ripest ones you can find, their burst of acidity balances the richness of the sauce.
- Avocado: Dice it just before serving so it stays creamy and green, a squeeze of lemon helps prevent browning.
- Greek yogurt: The base of the sauce, thick and tangy, it gives body without heaviness.
- Fresh herbs (basil, parsley, chives, tarragon): This is where the magic happens, use the freshest herbs you can get and dont skimp, they make the sauce taste alive.
- Lemon juice: Brightens everything and keeps the sauce from tasting flat.
- Garlic: One small clove is enough, too much and it overpowers the delicate herbs.
- Dijon mustard: Adds a subtle sharpness and helps emulsify the sauce into something silky.
- Feta cheese: Crumbled on top, it adds salty little pockets of richness, omit for a dairy free version.
- Pine nuts: Toast them until golden and fragrant, they add crunch and a buttery finish.
Instructions
- Spiralize the zucchini:
- Turn your zucchini into long, curly noodles using a spiralizer or julienne peeler. Lay them out on a paper towel and let them sit for a few minutes to release excess water, this keeps your dish from getting soggy.
- Saute the cabbage and zoodles:
- Heat a drizzle of olive oil in a large skillet over medium heat, then add the sliced cabbage and cook for 3 to 4 minutes until it softens and starts to turn golden. Toss in the zoodles and saute for 2 to 3 minutes more, just until tender but still with a little bite.
- Blend the Green Goddess sauce:
- Drop the yogurt, basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, mustard, salt, and pepper into a blender or food processor. Blitz until smooth and creamy, stopping to scrape down the sides if needed.
- Toss everything together:
- Transfer the warm zoodles and cabbage to a large bowl, pour in the sauce, and toss until every strand is coated in that bright green goodness. Gently fold in the cherry tomatoes, avocado, and scallions so they stay intact.
- Finish and serve:
- Divide the pasta among bowls and scatter with feta, toasted pine nuts, and a few extra herb leaves. Serve right away while its still warm and fresh.
Save to Pinterest I started keeping a jar of this sauce in the fridge after I realized how many things it improves. I've spooned it over roasted sweet potatoes, stirred it into scrambled eggs, and used it as a dip for raw veggies during lunch breaks. One afternoon, my neighbor stopped by and caught me eating zoodles straight from a bowl on the couch, and she laughed and said it looked too good to be healthy. I handed her a fork, and we finished the bowl together. That's the thing about this dish, it turns a quiet meal into a moment worth sharing.
How to Make It Your Own
This recipe is a starting point, not a rulebook. If you dont have tarragon, swap in dill or cilantro for a different herby vibe. Add grilled chicken, seared shrimp, or crispy chickpeas if you want more protein. Swap half the zoodles for cooked whole grain pasta if youre feeding someone who needs the extra carbs. I've even stirred in leftover roasted vegetables or wilted greens when I had them on hand. The sauce is forgiving and the base is flexible, so trust your instincts and use what you have.
Storage and Leftovers
Zoodles don't love the fridge, they tend to release water and go limp. If you know youll have leftovers, store the sauce separately and keep the raw zoodles in an airtight container for up to two days. When youre ready to eat, quickly saute fresh zoodles and toss with the chilled sauce. The sauce itself keeps beautifully for up to five days and actually tastes better the next day once the flavors meld. Just give it a good stir before using, sometimes the oil separates a bit as it sits.
Serving Suggestions
I love this dish warm on a cool evening or chilled as a pasta salad on a hot afternoon. It pairs beautifully with a crisp Sauvignon Blanc or a sparkling water with lemon and mint. Serve it alongside crusty bread or a simple arugula salad for a full meal. If youre meal prepping, pack the components separately and assemble just before eating to keep everything fresh.
- Top with a soft boiled egg for extra richness and a runny yolk that mixes into the sauce.
- Sprinkle with red pepper flakes if you like a little heat.
- Drizzle with a bit more olive oil and a squeeze of lemon right before serving for an extra pop of brightness.
Save to Pinterest This is the kind of recipe that feels like a small victory every time you make it, quick, nourishing, and full of flavor that doesn't quit. I hope it becomes one of those dishes you reach for on busy nights and lazy weekends alike.
Recipe FAQ
- → What is the Green Goddess sauce made of?
It’s a creamy blend of Greek yogurt, fresh basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon mustard, salt, and pepper, blended until smooth.
- → Can I make this dish vegan?
Yes. Use a dairy-free yogurt alternative and omit the feta cheese for a fully plant-based version.
- → How do I prepare the zucchini noodles properly?
Spiralize the zucchini, then set them on a paper towel to absorb excess moisture before briefly sautéing.
- → Can this be served warm or cold?
Both! It's delicious served warm straight from the skillet or chilled as a refreshing salad.
- → What toppings work well with this dish?
Toasted pine nuts, crumbled feta, and extra fresh herbs enhance texture and flavor, but they’re optional based on preference.
- → Are there suggestions for adding protein?
Grilled chicken, shrimp, or chickpeas can be added to increase protein content without overpowering the fresh flavors.