Made with only 7 ingredients in about 30 minutes, these one pot creamy garlic zucchini noodles are a delicious, light and healthy dish! Naturally dairy-free, gluten-free and vegan. Add crispy chickpeas or protein of choice to make a more filling meal.
Cut your zucchini into "spaghetti" noodles according to the instructions for your particular spiralizing device (see blog post for suggestions). Generously salt the zoodles and place them in a colander if you have one, or in a bowl otherwise. Let them sit for about 15 minutes (30 if you have time) while you do the rest of the recipe prep.
Once the zucchini has been sitting for a while with salt, it should be starting to release a bunch of liquid. Drain away the extra liquid and additionally squeeze the zucchini with your hands to remove even more. Then, pat it dry. They will lose about half their weight in liquid.
Warm the olive oil in a large skillet over medium heat. Add the shallots and stir. Continue to cook the shallots, stirring occasionally, until softened, about 4-5 minutes. Add the garlic and cook for 60 seconds.
Next, add the tapioca starch and the nutritional yeast if using, and stir to combine until it's evenly coating the shallot and garlic. Add the non-dairy milk and stir well. Continue to cook until the mixture starts to bubble and thicken and get a little bit stretchy.
After the mixture thickens, add the zucchini, and stir to mix it in with the sauce. If the sauce is too thick, you can add a splash of non-dairy milk or water to loosen it until it reaches its desired consistency. After the zucchini and sauce are mixed well, remove from the heat and serve hot, salting to taste if desired.
Nutrition facts calculated using plain soy milk and including the optional nutritonal yeast.