Wave-Form Zucchini Noodles with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Spiralized zucchini tossed in a bright lemon-tahini dressing, topped with toasted pine nuts for a dish that shimmers like sunlight on water. This vegetarian-inspired salads (gluten-free) ready in about 17 minutes pairs tahini, fresh lemon juice, maple syrup into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, spiralized into noodles zucchini
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tsp maple syrup
• 1 clove, minced garlic
• 2 tbsp water
• 2 tbsp, toasted pine nuts
• 1 tbsp chopped fresh dill

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 3 medium spiralized zucchini noodles and cook for 2 minutes until tender-crisp; drain immediately and rinse under cold water to stop cooking.
2. Step 2: Whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 tsp maple syrup, 1 minced garlic clove, and 2 tbsp water in a small bowl until smooth and emulsified.
3. Step 3: In a large bowl, toss drained zucchini noodles with the lemon-tahini dressing until evenly coated and glossy, adding 1-2 tbsp water if too thick.
4. Step 4: Transfer to serving plates, sprinkle with 2 tbsp toasted pine nuts and 1 tbsp chopped fresh dill, and serve immediately while noodles are cool and crisp.