This Tahini Zoodles recipe can be done in 20 minutes or less, and it is completely gluten-free, oil-free, and vegan!
You can add any topping you’d like to this Lemon Tahini Zoodles recipe! Some of my favorite veggies to add are roasted cherry tomatoes, sautéed mushrooms, and fresh parsley.
How To Make Tahini Zoodles
Step 1: *If you are making any additional toppings that will take longer, make sure you start preparing these first!
Step 2: Spiralize zucchini and place the zoodles on a baking sheet lined with parchment paper. Sprinkle with some salt and bake these for 10-15 minutes at 350°F. (Note: The time might vary depending on how thin your zoodles are. Check on them frequently to make sure they are cooked to your liking.)
Step 3: While the zucchini noodles are baking, mix all of the other ingredients together in a large bowl.
Step 4: When the zoodles are done baking, immediately toss with the sauce, add in any additional toppings, and serve!
How to Store Tahini Zoodles
You can store these creamy Tahini Zoodles in an airtight container in the refrigerator for a few days. However, this dish is best served fresh becasue the zucchini will start to release moisture. To avoid the sauce becoming too wet, see the recipe notes for tips!
Creamy Tahini Zoodles
- 2 zucchini
- 1/4 cup tahini
- 2 tbsp water (see notes)
- 1/2 lemon juiced
- 1/4 tsp garlic powder
- 1/4 tsp salt or to taste
- 1/8 tsp white pepper or to taste
Zucchini Noodles (Oven)
- Preheat oven to 350°F. Spiralize the zucchini and spread the zoodles on a baking sheet lined with parchment paper. Sprinkle with salt and bake for 10-15 minutes.*
- Note: Before baking, you might want to break or cut some of the zoodles, as some of them can be really long. If you prefer, you can also pan-fry the zoodles instead of baking.
Tahini Pasta Sauce
- In a large bowl, mix together tahini, water, lemon juice, garlic, salt, and pepper.
- When the zoodles are done baking, toss with the sauce. Add in any additional toppings, and serve immediately.
- Serve immediately after tossing with the sauce. This way, the salt in the sauce has less time to pull the water from the zoodles.
- Start with less water. You can even start with just 1 tablespoon of water (or no water) and then add more as needed. You can always add more water, and it's much harder to thicken the sauce after it's too late!
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