These zucchini noodles are great no matter what time of year it is. Enjoy them as a refreshing side while grilling in the summer or let them satiate you as a nutritious entree during the fall. The spiralized zucchini noodles are tossed with fresh herbs, garlic, seasonings, apple cider vinegar, and olive oil, in which they marinated for a little while before serving. Marinating the zoodles helps to intensify the flavors and make the raw vegan entree that much more enjoyable.

In order to make this recipe, you need a spiralizer. You can use a handheld one, but the type with the hand crank is a little more durable and reliable. Once you have your zucchini noodles, place them in a bowl and toss with a couple pinches of sea salt. Allow them to sit like that for about 30 minutes, as this process helps to draw out the water. Naturally, while the zoodles are sitting in that bowl, you can prepare the marinade by mixing all of the ingredients together in a bowl. After those 30 minutes are up, drain the salty water and gently squeeze out the excess water from the zucchini noodles. Pat dry with paper towels.

Once your zucchini noodles are dry, you can transfer them to an airtight container with the marinade, mix well, and keep them in the refrigerator for an hour or so. You can also let them marinate at room temperature for 30 minutes and then enjoy. Although it may not seem like it, these noodles are actually quite delicious when served cold. You can even keep them in an airtight container in the fridge for up to three days!