Servings: 4 servings



To top the zucchini noodles:



Prepare your zucchini noodles and allow the to “sweat”* while you make the sauce.
To make the sauce, add the softened dates to a food processor or high speed blender along with the almond butter and coconut aminos and pure until smooth. Once mostly smooth (you’ll see date pieces still) add the ginger, garlic, vinegar, sesame oil and garlic and pulse until smooth.
To cook the zucchini noodles, make sure they’re thoroughly drained of excess water, then lightly sauté for just a minute or two in 1/2 tsp cooking fat until heated and slightly softened. Avoid overcooking or you’ll have mushy noodles. For a cold dish, you don’t have to cook the zucchini noodles at all**
Toss the zucchini noodles with the prepared sauce plus the scallions and toasted almonds (see ingredients for toasting instructions) Serve warm, room temperature or even cold. You can add any protein you want for a more complete meal – chicken would be delicious! Serves 4-6.

Recipe Notes

*To “sweat” the zucchini noodles, place them in a colander over a large bowl and sprinkle with about 1/2 tsp salt. Allow them to sit this way for at least 40 minutes or up to an hour, then squeeze all the excess water out using paper towels. I typically eliminate about 1/2 cup of water using this method! This greatly helps the “watery zoodle” problem.
**It’s fine to simply sweat the noodles and avoid cooking them if you prefer



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