This almond butter zucchini noodle recipe is a great go-to option for a side dish or hearty snack. It’s got fiber and healthy fats to help keep you full, and the sauce is so good you’ll want to put it on everything (more on that below). And it comes together in one pan in about 15 minutes!
Note: This post was published in 2018 and has been updated in 2026.
Why You’ll Love This Recipe
- Made in about 15 minutes – super quick and easy
- Balanced macros for a quality side dish or snack
- Flexible recipe – keep it as-is, or add a protein like chicken or shrimp for a heartier meal
- Naturally dairy-free for those who need that
- Easy to adjust for other dietary modifications
- Filling and tasty
- Packed with potassium, a key electrolyte
Ingredients
Here’s a photo of everything you’ll need for this recipe:
Instructions
This recipe couldn’t be simpler! You’ll find the full amounts in the recipe card below, but here’s a quick overview.
Then spiralize the zucchini into noodles. If you don’t have a spiralizer, you can peel into wide ribbons (think pappardelle pasta style).
Heat the sesame oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for 3-4 minutes, tossing occasionally.
Pour the sauce into the skillet, toss to coat, and cook for another 2-3 minutes, until the sauce is warmed through and clinging to the noodles.
Plate and top with chopped scallions. Add red pepper flakes if you like a little heat (a reader favorite tweak!).
Recipe Tips and Modifications
Don’t cook too long: Zucchini releases water fast. Cooking it hot and quick (rather than low and slow) keeps the noodles from turning mushy.
Serve right away: Like most zoodle dishes, this one is best fresh. I don’t recommend preparing in advance, as the noodles can continue to release liquid as they sit making for a mushier texture.
Make it a meal: This recipe is sized as a side or snack, but it can easily be adjusted for a full meal. For a dinner, make a little extra sauce and toss in shrimp or chicken.
To make gluten free: Use tamari or coconut aminos instead of soy sauce
To make vegan: Use maple syrup instead of honey
More Healthy Zucchini Recipes
If you’re looking for more healthy zucchini recipes to try this year, here are a few of my favorites:
- Creamy zoodles with cajun chicken and tomatoes
- Spiced lamb, zucchini, and rice
- Zoodle mac and cheese
You can also find more zoodle recipes to try in this roundup!
I hope you’ll give these zucchini noodles with almond butter sauce a try – then be sure to let me know what you think in the comments.
Zucchini Noodles with Almond Butter Sauce
Ingredients
For the almond butter sauce:
- 1 tbsp almond butter
- 1 tbsp soy sauce
- ½ tbsp apple cider vinegar
- 1 tsp honey (or maple syrup)
- 1 tsp garlic
For the zucchini noodles:
- ½ tbsp sesame oil (or oil of choice)
- 1 large zucchini, peeled
- 1 scallion, chopped
Instructions
- Add the almond butter, soy sauce, vinegar, honey, and garlic in a small bowl. Stir together until well combined. Set aside.
- Use a spiralizer to make your zucchini noodles. If you don’t have a spiralizer, you can make pappardelle style noodles by simply running a vegetable peeler over the zucchini repeatedly.
- Heat the oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for approximately 3-4 minutes.
- Pour the almond butter sauce into the skillet with the zucchini noodles. Stir well to coat the noodles and continue cooking for another 2-3 minutes.
- Plate your zucchini noodles and garnish with scallions. Enjoy!
Notes
Nutrition
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I am having a complete love affair with both zucchini noodles and nut butters right now. In fact, when I’m looking to snack, I always reach for some kind of nut butter and cracker combination. This recipe looks like the perfect way to keep my snack calories down, and still eat the nut butter 🙂 Thank you for sharing!
You’re so welcome! And I am right there with you in everything you said. I am guilty of eating almond butter by the (many) spoonfuls many times 😉
This sounds like a really unique and fun combination! I’ll have to try it 🙂
Thanks! Hope you get a chance to test it out!
I recently got a spiralizer attachment for my stand mixer and love making zucchini noodles.I have all the ingredients for this recipe, including the exact brand of almond butter! I can’t wait to try this.
Yay! Hope you love it Andrea!
That sauce sounds absolutely amazing. I have to switch out the honey for maple syrup but what a great meal. Thanks so much.
Yes, you can definitely switch out the honey for maple syrup. The honey is really optional, but I just like the slight sweetness it adds.
wow wow wow stop this train!! Zoodles with almond butter?? I need to make this!
Haha go for it!
I love that this can be made with just 8 ingredients (and so quickly too)! *-* I need to go make some zoodles again!
Right?! Simple minimal ingredient dishes are the best because they’re so convenient.
Good recipe, but a bit “flat” w/flavor. Added some red pepper flakes- helped a bit. I may add a bit more almond butter next time…Yes, there will be a next time 😉 Thanks for posting.
So glad you were able to pump up the flavor a bit, love the addition of red pepper flakes 🙂