The Zenbelly Cookbook Sneak Peek: sesame zucchini noodles

Posted by on May 28, 2014 in 21DSD, potluck, Vegetables, Vegetarian, Whole 30 | 30 comments

The Zenbelly Cookbook Sneak Peek: sesame zucchini noodles

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine 
is available for preorder!

the zenbelly cookbook

To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE.

paleo sesame zucchini noodles

What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about:

  1. How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken.
  2. Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too.
  3. Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new.
  4. Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!)

I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book)

This week, I’m sharing my recipe for Sesame Zucchini Noodles, which has been an all-time favorite of my clients. It’s perfect for summer when zucchini is flooding the farmers market. (Or your garden, if you’re not a black thumb like me!) There’s no need to turn on the oven for this one, and you’ll be the star if you bring a big bowl of it to a potluck.

paleo sesame zucchini noodles

sesame zucchini noodles

prep time: 30 minutes  |  cook time: 0  |  serves: 4

2 pounds zucchini (about 6 medium)
1 teaspoon finely ground sea salt
1/4 cup tahini
1 (1-inch) piece fresh ginger, peeled and grated
2 tablespoons coconut aminos
1 tablespoon toasted sesame oil
1 teaspoon fish sauce
1/2 teaspoon red pepper flakes
1 small bunch scallions, sliced
2 tablespoons black and/or white sesame seeds, for garnish, optional

        • Peel the zucchini (if desired) and julienne them with either a julienne peeler or spiral slicer.
        • Place in a colander and toss with the salt. Allow to sit and sweat out the excess liquid for 20 to 30 minutes.
        • Meanwhile, mix together the tahini, grated ginger, coconut aminos, sesame oil, fish sauce, and red pepper flakes.
        • Once the zucchini noodles have sat for 20 to 30 minutes, give them a rinse under cold water and drain them well. Dump them out onto several layers of paper towels or a kitchen towel to get out any excess moisture.
        • Stir the noodles into the sauce and top with the sliced scallions, and sesame seeds, if using.


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  1. Congratulations, beautiful girl! I can’t wait to cook from its pages!

    • Thanks lovely lady! <3

  2. Can’t wait to try this– a great recipe for those steamy summer days when I don’t want to cook.

  3. Yum. Just might make this asap! I love courgette noodles. Sorry just can’t use the word zucchini! ;0)

    • courgette is a much lovlier word… although I like how zucchini + noodles = zoodles :)

  4. I’m going to pre-order your book tonight (my Amazon gift card is at home), can’t wait to cook from it!

  5. Yeah, “Coudles” has less of a ring to it lol :)

  6. I made the sauce and tasted it before pouring it on the zucchini and was startled by how salty it was.. even thought I made it wrong. Nevertheless, I tried pouring it over the zucchini anyway and IT WAS AMAZING!! I mean freggin’ delicious and so satisfying! Thanks for the great recipe. I cant wait to make this for my next potluck!

  7. The tahini sauce was so thick. Don’t you have too use water to make this thinner?

    • It depends on the tahini itself. I’m guessing you have a brand that is especially thick! They range from pourable to more like almond butter, so if yours was too thick, some water can be added. None of the brands I’ve used have needed it, though.

  8. Absolutely fabulous! Made it this weekend for a crowd – everyone wanted the recipe. My first experience making zucchini noodles with the peeler. Truly amazing how noodle-like they are. Sauce flavor was spot on, although I had 6 pretty large zucchini, so I did 1.5x the quantities for the sauce. Will look forward to your cookbook!

  9. Good idea but these were lacking something for me. I had to add some water to the tahini mixture to get it to a mixable consistency and then it ended up being too watery (maybe I should have added some oil instead?). And the overall taste was a little bitter. Maybe a tiny amount of honey would help? Or maybe the zucchini were bitter to begin with. Probably won’t make this again.

    • It was probably your tahini. Some brands are really bitter and thick! It’s definitely been trial and error for me. Sorry it didn’t work out for you.

  10. Good heavens, you got me again. I figured it would be a great side dish for dinner. I should’ve waited for the chicken to finish baking, but I took a taste once it was all mixed together. Well, forget it. Husband and I polished it off straight out of the bowl before the timer went off. So. Dang. Good. Thank you!

  11. Is there another alternative to fish sauce? I am very sensitive to the taste of fish.

    • I can’t give you a measurement, but you’ll need to add some salt, and maybe a bit more coconut aminos as well. Let me know if you like them!

  12. Simone, thank you for sending me a copy to review! I flipped through the book the other night and this recipe IMMEDIATELY jumped out at me. I made it tonight to go with dinner and it was divine! I left out the fish sauce and added 1 tsp. more of the coconut aminos. I also doubled the amount of ginger (b/c I can’t get enough ginger) and added a dash of garlic powder. I seriously wanted to eat the entire bowl in one sitting. Full book review coming on my site soon, but I simply had to drop by and tell you how amazing this dish was. Can’t wait to make more of your food! Thanks again! :)

    • Thanks so much, Jessica! That’s so great to hear. Your modifications sound awesome, I love when people make recipes their own! I look forward to your full review!

  13. These little zoodles were yummy. Thanks fir the recipe.

  14. As usual, SPOT ON awesomeness! My first use of the spiralizer I finally got…definitely going to be a regular dish in my life moving forward (feeling a bit more sad, after making this, that my garden and bazillions of future zucchinis were sacrificed last week due to water line breakage, construction projects on property and general drought considerations – yet also grateful that I’m able to support my local farmers and access plenty of fresh veggies). Can’t wait to cook more out of your new book!!! :-)

    • That is so sad about your garden, but I love that you see the silver lining still! So glad that you loved the recipe, and I hope the book provides many happy hours in the kitchen! :)

  15. We have been paleo since February 2014 and my 13 year old son is just not having it when it comes to zucchini noodles or cauliflower rice, but then I made him try these noodles last night with the ginger scallion meatballs and he wanted mine! Delicious and I love the book!

  16. Made these last night and they were a hit! I used my mandolin to slice the noodles because I don’t have a spiralizer or julienne peeler (much to my chagrin). I couldn’t believe how, well, noodle-like they were. My grain-loving husband even remarked that he wasn’t sure he’d know they weren’t pasta. Am looking forward to experimenting with other sauce flavours.

  17. The noodles don’t need to cook for at least a little while?

    • Nope. Salting them softens them just the right amount!

  18. These are so delicious! and so easy to make! my new favorite:)

  19. Can this be prepared in advance and refrigerated or should it be served right away?

    • You can definitely make the sauce a couple of days ahead and store it in the fridge. I’d mix it with the zoodles closer to serving, though. It doesn’t have to be *right* before, but the same day is what I’d recommend.

  20. way too salty.

    • You’re supposed to rinse the zucchini after sweating them. If you do that, it’s not too salty.


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