Save I discovered green goddess sauce completely by accident during a late summer afternoon when my neighbor brought over a basket of basil from her garden that had gotten away from her. It was so much that I needed to use it immediately, and rather than making pesto, I decided to blend it into Greek yogurt with whatever fresh herbs I had lingering in the crisper drawer. That same day I'd spiralized some zucchini for dinner, and the combination was so bright and alive that I kept coming back for another forkful before I'd even plated it properly.
The first time I made this for a dinner party, a friend who usually turns her nose up at anything involving zucchini asked for seconds and wanted the sauce recipe before she'd even finished her first bite. Watching someone change their mind about a vegetable they thought they didn't like felt almost as satisfying as the meal itself.
Ingredients
- Zucchini, spiralized: Use medium zucchini that are relatively firm, as oversized ones tend to be watery and will make your noodles mushy when cooked.
- Savoy cabbage: The crinkled leaves hold onto the sauce better than regular cabbage and add a subtle sweetness that balances the herbaceous sauce.
- Cherry tomatoes: Cut them in half so they don't roll around your fork and they release their juices into every bite.
- Avocado: Add this at the very end so it stays creamy instead of turning that sad brownish-gray color avocados get when exposed to air too long.
- Greek yogurt for the sauce: Full-fat makes a noticeably creamier, more luxurious sauce than the nonfat version, and honestly worth the small calorie difference.
- Fresh herbs, especially basil and tarragon: Don't even think about using dried basil here, as it loses all its brightness and you'll end up with a muddy-tasting sauce instead of something vibrant.
- Lemon juice: This is what keeps the sauce from tasting heavy and herbal without being sour, so don't skip it even if you think you don't need it.
- Dijon mustard: Just a teaspoon adds a whisper of complexity that makes people ask what the secret ingredient is.
Instructions
- Get your zoodles ready:
- After spiralizing your zucchini, spread it out on paper towels and let it sit for a few minutes while you do other prep work. This absorbs excess moisture so your noodles stay silky instead of turning into a watery mess when they hit the pan.
- Sauté the vegetables gently:
- Add the cabbage first over medium heat with just a drizzle of olive oil, letting it soften for a couple of minutes before adding your zoodles. You're looking for them to be tender but still have a bit of bite, which usually takes about 2 to 3 minutes total once the zoodles go in.
- Blend the sauce until completely smooth:
- Toss everything into a food processor and let it run until there are no visible herb flecks, about 1 to 2 minutes. If it seems too thick, add a splash of water rather than more yogurt, which keeps the sauce bright instead of diluted.
- Toss everything together with care:
- In a large bowl, pour your warm zoodles and cabbage over the sauce and gently toss until everything is coated in that gorgeous green. The warmth of the pasta will slightly warm the sauce without breaking it down.
- Finish with fresh toppings:
- Fold in the tomatoes and avocado last, along with scallions, so they stay intact and visible. Top individual bowls with feta and pine nuts just before serving so they stay crispy and don't get soggy.
Save There's something almost meditative about making this dish in summer when all the herbs are at their peak and your farmers market has them practically giving avocados away. It reminds me that the best meals don't need to be complicated or time-consuming to make you feel taken care of.
Variations and Swaps That Actually Work
I've made this with spinach instead of cabbage when I was trying to use up what was in my fridge, and while it works, the cabbage gives the dish a pleasant textural contrast that spinach can't match. For protein, grilled chicken breast is the most obvious choice, but I've also added shrimp the night before a beach trip and it turned into a cold salad the next day that was somehow even better than the warm version. If you're avoiding dairy entirely, any thick plant-based yogurt will work, though cashew cream makes it taste richer and more indulgent than the alternatives.
Storage and Make-Ahead Tips
The sauce keeps in an airtight container in the refrigerator for about 4 days and actually tastes better on day 2 or 3, making this a smart choice for meal prep if you're organized enough to remember it's waiting for you. The spiralized zucchini and cabbage should be cooked fresh, but you can prep and spiralize them the morning of and keep them in a paper towel-lined container so they're ready to go when you are. The whole assembled bowl doesn't hold up well after a few hours as the zoodles continue to release water and the avocado starts to oxidize, so this is a last-minute assembly situation unless you want to pack the components separately and assemble at lunchtime.
Why This Became a Summer Staple
After that first dinner party success, I started making this at least twice a week because it satisfied that craving for something that felt restaurant-quality without the guilt or the heavy feeling that usually comes with creamy pasta. It's become my go-to dish when I have friends over on hot evenings because it's light but substantial, pretty enough to look intentional, and somehow appeals to people across all different dietary preferences. The beauty of it is that everyone can customize it to their liking, so there's no one person standing over the stove while everyone else relaxes.
- You can serve it warm or cold depending on your mood and the weather, making it genuinely year-round despite how summery it feels.
- It proves that eating light and healthy doesn't mean sacrificing flavor or the feeling of being properly nourished.
- Making the sauce fresh every time is a small ritual that forces you to slow down and pay attention to what you're eating instead of just wolfing it down.
Save This is one of those dishes that reminds you that eating well doesn't have to feel like a sacrifice. Serve it with a cold glass of something crisp and you've got a meal that feels like a treat rather than a chore.
Recipe Guide
- → How do I prevent zucchini noodles from becoming soggy?
Spiralize the zucchini and place them on paper towels to absorb excess moisture before cooking. Also, cook them quickly over medium heat to maintain firmness.
- → Can I replace Greek yogurt in the sauce for a dairy-free option?
Yes, a dairy-free yogurt alternative works well while maintaining the creamy texture of the green sauce.
- → What are good protein additions to enhance this dish?
Grilled chicken, shrimp, or chickpeas complement the fresh vegetables and sauce nicely, adding protein without overpowering the flavors.
- → Is it better to serve this dish warm or cold?
It’s versatile; serve warm for a cozy main or chilled as a refreshing, light option depending on your preference.
- → Can I substitute other greens for savoy cabbage?
Yes, spinach or kale are excellent alternatives and add different flavors and nutrients to the dish.