Save to Pinterest I started making this on sticky summer nights when turning on the stove felt like punishment. My spiralizer had been gathering dust in the drawer until a neighbor dropped off an avalanche of zucchini from her garden. The first batch was almost too simple, just raw noodles and peanut butter thinned with water, but it tasted like relief. Now it's my answer to heat, to laziness, and to that craving for something bright and filling without any guilt attached.
I brought this to a potluck once, nervous because it looked almost too healthy, like something people would politely avoid. Instead, someone's teenager went back for thirds and asked if I had the recipe written down. A friend with a peanut allergy looked genuinely sad watching everyone else eat it. That's when I learned to always make a double batch and keep sunflower seed butter on hand for backup.
Ingredients
- Zucchini: Use medium-sized ones because the giants get watery and floppy, and the tiny ones are a pain to spiralize without losing half your knuckles.
- Shredded carrots: Pre-shredded from the bag works fine, but freshly grated carrots have a sweetness and crunch that store-bought can't match.
- Red bell pepper: Adds a crisp, slightly sweet contrast to the creamy sauce, and the color makes the whole bowl look alive.
- Scallions: Slice them thin so they blend in without overpowering, and use both the white and green parts for layered flavor.
- Fresh cilantro: If you're one of those people who tastes soap, swap it for fresh basil or mint and don't look back.
- Roasted peanuts: Salted or unsalted both work, but I like salted because it punches up the whole dish without extra seasoning.
- Peanut butter: Natural, runny peanut butter makes the smoothest sauce, but if you only have the sweetened kind, just skip the honey.
- Soy sauce or tamari: Tamari keeps it gluten-free and tastes just as good, maybe even a little richer.
- Rice vinegar: This is what gives the sauce its tang, so don't skip it or swap it for regular vinegar unless you want a harsher bite.
- Honey or maple syrup: Just enough sweetness to balance the salt and acid, not enough to make it dessert.
- Toasted sesame oil: A little goes a long way, and it smells like every good stir-fry you've ever had.
- Lime juice: Fresh is non-negotiable here, bottled lime juice tastes like regret.
- Sriracha or chili garlic sauce: Start with less than you think you need, you can always add more but you can't take it back.
- Sesame seeds: They don't do much flavor-wise, but they make the dish look intentional and finished.
Instructions
- Prep the vegetables:
- Spiralize the zucchini into long, curly noodles and toss them in a big bowl with the carrots, bell pepper, scallions, and cilantro. If the zucchini releases a lot of water while sitting, just give it a gentle squeeze with a clean kitchen towel before mixing.
- Make the peanut sauce:
- Whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha in a small bowl, adding warm water a tablespoon at a time until it's smooth and pourable. The warm water helps the peanut butter loosen up without clumping.
- Toss everything together:
- Pour the sauce over the vegetables and use tongs or your hands to mix it all up until every strand is coated. Add the chopped peanuts and toss one more time so they get distributed evenly.
- Garnish and serve:
- Pile it into bowls, sprinkle sesame seeds and extra peanuts on top, and tuck a lime wedge on the side. Serve it right away if you want it crisp, or let it chill in the fridge for half an hour if you prefer the flavors to settle in.
Save to Pinterest One summer evening, I made this for myself and ate it on the porch with my feet up, watching the sky turn pink. There was no one to impress, no table to set, just me and a big bowl and the quiet satisfaction of eating something that felt good in every possible way. That's when I realized this dish didn't need an occasion, it was the occasion.
How to Store and Reheat
Keep leftovers in an airtight container in the fridge for up to two days, but expect the zucchini to soften and release moisture. I actually like it cold straight from the fridge, almost like a marinated salad, but if it's too watery just drain off the excess liquid and give it a fresh squeeze of lime. Reheating isn't really necessary, but if you want it warm, a quick toss in a hot pan for a minute or two works without turning it to mush.
Variations and Swaps
For extra protein, toss in some grilled tofu, shredded rotisserie chicken, or a handful of edamame. If you don't have a spiralizer, use a julienne peeler or just slice the zucchini into thin ribbons with a regular peeler. Swap the zucchini for cucumber noodles if you want something even crunchier, or use spiralized carrots for a sweeter, heartier base. If peanuts are off the table, sunflower seed butter and pepitas make a surprisingly good stand-in.
Serving Suggestions
This works as a light main dish on its own, but it also shines as a side next to grilled shrimp, salmon, or steak. I've served it alongside spring rolls and potstickers for a no-cook summer spread, and it held its own. A crisp white wine or a cold glass of iced green tea makes it feel like a real meal, not just something you threw together because it was too hot to cook.
- Serve it in individual bowls with chopsticks for a casual, hands-on vibe.
- Add a fried egg on top for breakfast-for-dinner energy.
- Pack it in a mason jar for lunch, dressing on the bottom, veggies on top, shake before eating.
Save to Pinterest This recipe taught me that cooking doesn't always have to be complicated to feel complete. Sometimes the best meals are the ones that come together in minutes and disappear just as fast.
Common Recipe Questions
- → How do I prepare the peanut sauce?
Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, sriracha (optional), and warm water until smooth and pourable.
- → Can I use a different vegetable instead of zucchini?
Yes, spiralized cucumber or carrot work well as alternatives or additions to zucchini for varied texture and flavor.
- → Is it served hot or cold?
This dish is served cold, either immediately or chilled for 20-30 minutes to enhance flavors.
- → What protein options complement this dish?
Grilled tofu, shredded chicken, or edamame can be added for extra protein and substance.
- → How can I make this dish allergy-friendly?
Use sunflower seed butter instead of peanut butter and omit peanuts for a nut-free version. Tamari replaces soy sauce for gluten-free needs.