3 Easy Zoodle Sauce Recipes

by Melissa Chichester

Get out your spiralizer!

It’s time to enjoy easy-to-make zucchini noodles with three different sauces. There’s something for everyone using these fresh ingredients.

Arugula Walnut Pesto Sauce

In a different take on pesto, this recipe uses peppery arugula instead of basil.


  • 4 cups arugula
  • 4 tablespoons walnut pieces
  • 1 clove chopped garlic
  • 2 tablespoons fresh lemon juice
  • ¼ cup grated parmesan cheese
  • ¼ cup extra virgin olive oil (or avocado oil for a milder taste)
  • Salt and pepper to taste


Add arugula, walnuts, garlic, lemon juice, and parmesan cheese to a food processor and pulse until chopped. Add the olive oil and pulse again until the desired consistency is reached. Serve over warm or cold zoodles with chopped cherry tomatoes and mozzarella cheese.

Spicy Asian Peanut Sauce

This zoodle sauce recipe is fast and easy to whip up!


  • 1 tablespoon peanut butter
  • ¼ teaspoon sesame oil
  • ¼ teaspoon red pepper flakes
  • ¼ cup soy sauce or coconut aminos
  • 1 teaspoon grated ginger
  • 1 teaspoon coconut sugar
  • 1 garlic clove, minced
  • ¼ teaspoon sesame seeds


In a small bowl, whisk oil, soy sauce, and peanut butter until blended. Add the rest of the ingredients and whisk again. Pour over cooked zoodles in a skillet about five minutes before serving.

Lemon Garlic Sauce

These ingredients fresh and simple, but pack plenty of flavors.


  • 3 cloves minced garlic
  • 4 tablespoons butter
  • Juice from ½ lemon
  • ¼ teaspoon lemon zest
  • ½ teaspoon dried basil


In a skillet over medium heat, melt butter. Add the rest of the ingredients and mix. Add zoodles to the skillet and stir until combined. Cook zoodles to the desired consistency and serve.