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Zucchini Noodles with Toasted Sesame Dressing

  • Author: Misfits Market


A fresh take on Asian-inspired noodles, you can also sub yellow summer squash or cucumber for the zucchini—basically any veggie shines in this dressing. 




  • Two medium-sized zucchini


  • 1/4 cup of garlic extra virgin olive oil (if it’s not available at a store near you, you can crush a couple of cloves in a bowl and pour oil around it; let sit for an hour or two, then strain liquid)
  • 1 tablespoon toasted sesame oil
  • Juice from 1/4 lemon
  • 1 tablespoon of rice vinegar or apple cider vinegar
  • 2 tablespoons of freshly grated ginger
  • 1 tablespoon of tamari or soy sauce
  • 1 tablespoon of organic honey
  • 1 tablespoon of toasted sesame seeds


  1. Whisk all dressing ingredients together in a bowl until emulsified.
  2. Spiralize the zucchini into a combination of thin and wide noodles or peel into wide ribbons. You can leave it raw or sauté it in a pan over medium-low heat with olive oil and cook until the zucchini just starts to shrinks in size, then dress with the sauce. 


Dressing keeps covered in the refrigerator for one week.