Zucchini noodles | Recipe critic


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Zucchini noodles are the perfect low-carb option for pasta night. Use these 3 cooking methods to add a few healthy benefits to dinnertime!

Zucchini, frankly, is the most versatile vegetable. It can be used in endless dishes! I love the way it turns into pizza crustAnd lasagna, And gratin!

Shredded raw zucchini in a bowl.

Easy zucchini noodles recipe

Zucchini noodles are the ultimate alternative to pasta. Zucchini noodles, also known as “zoodles,” can satisfy a pasta craving without sacrificing nutrition, and are inexpensive, gluten-free, and low in carbohydrates. To put this in perspective, a typical serving of spaghetti is usually around 200 calories. With zucchini noodles, the same serving is only 30. You may ask yourself, But does it taste good? And the answer is yes! Zucchini has a very mild taste, of course. It’s like a vegetable chameleon! It will absorb the flavor of whatever you cook with it. So, whether you’re topping your zoodles AlfredoAnd spaghetti sauce, or pestoThe result will surely be delicious! You can also change the texture according to your cooking method. In this post, I will show you 3 easy ways to prepare zucchini noodles.

Boiling, frying and eating raw zoodles result in different textures and are great for different types of dishes. Boiled zucchini noodles make them very tender. Since boiling enhances the natural water content of zucchini, it can leave them slightly watery. This type of zucchini noodles is best enjoyed in soups or stews. Then, there is the frying. This is the most popular way to cook pasta and it’s super quick and easy! It will leave you with zoodles in that happy middle between soft and tender. Finally, you can enjoy zucchini noodles raw! Raw zucchini has a fun crunch and works great for things like Greek pasta salad. No matter how you choose to prepare your zoodles, I know you’ll love them as much as you love traditional pasta!

Ingredients that you should have on hand to cook Zoodles

These are the ingredients you’ll need to make regular zucchini noodles. They really are the best blank canvas. Top it with your favorite pasta sauce, or stir-fry it with meat and veggies for a satisfying texture!

  • zucchini: In this recipe, I am using a medium sized zucchini. Large zucchini tend to be more seedless and have a higher water content. This can sometimes result in mushy zoodles.
  • Salt and PepperI like to add salt and pepper to taste for a bit of the initial seasoning.
  • olive oil: If you are frying zucchini noodles, use olive oil to help them cook perfectly!

Using Spiralizer

My spiralizer is one of my favorite kitchen tools. It gives you the perfect, long and curvy vegetable slices without any hassle!

  1. wash your zucchini and make sure the outside is free of dirt. Whether or not you want to keep the zucchini peel is up to you, but I like to keep it for pop of color and additional health benefits! Zucchini peel contains carotenoids that strengthen the immune system and support eye health.
  2. Cuts From the stem and remove the bottom of the zucchini.
  3. spur Spiral blade at the end of your zucchini. Be sure to locate the zucchini so that you get the longest slices possible.
  4. attach The other side of your IUD. Once it’s in place, twist the handle to create lots of zoodles!

Note: You can use your spiralizer with other vegetables like eggplant, zucchini, and carrots! I love filling pasta salads with all kinds of veggie noodles. I love the variety of colors and textures.

Use a spiralizer to prepare zucchini noodles.

Tips and tricks for making zucchini noodles

Making delicious zucchini noodles is super easy! Use these tips and tricks to ensure a perfect result every time. The perfect healthy dinner for your family!

  • Using Julian Beller: If you don’t have a spiralizer, you can easily make zoodles with another common kitchen tool! Use your peeler to make long strips and then gently separate them until you have the desired thickness of pasta.
  • Pat zucchini to dry it: Since zucchini has a very high water content, I recommend drying the zucchini noodles before adding sauces or frying in the pan.
  • Avoid overcooking: When frying zoodles in the skillet, cook them only for a few minutes. The zucchini will release more water the longer it cooks. So, the longer you cook your zoodles, the higher your chance of getting moist pasta.
  • Use heavy saucesOpt for heavy sauces when making zucchini pasta recipes. Light or watery sauces can make zucchini noodles more tender.
  • Eat raw zucchini noodlesMy tip for getting the least wet potatoes is to eat them raw! When you pour the hot sauce over it, it will heat up just enough to be tender and delicious!

3 bowls of zucchini noodles.

Boiled zucchini noodles

Boiled zoodles work best when put in soups. Its soft and delicious texture is an instant upgrade! You’ll love these amazing summer vegetables in delicious soup minestrone And chicken and rice.

  1. Add it to the boiling waterFirst, add the zucchini noodles to a pot of boiling water.
  2. Cook and serve: Boil for 2 minutes, then drain completely and serve.
Boiled zucchini noodles.

Sauteed zucchini noodles

Sauteed zucchini noodles are warm, tender and delicious! They’re perfect for oily pasta dishes like these delicious mushroom with garlic And sesame noodles Recipes! You can also throw it into a quick frying; Pepper steak And Garlic Shrimp are some of my favourites.

  1. Add olive oil to a frying pan: In a medium sized skillet, add a tablespoon of olive oil.
  2. sauteed: Next, cook the zucchini noodles over medium-high heat until they begin to become soft. This will take about 2-3 minutes.
Zucchini noodles in a white skillet.

Store leftover zucchini noodles

You can easily stock up on zoodles to throw in a variety of dishes! It’s the perfect healthy food on hand. Quick and easy to make!

  • In the refrigeratorZucchini noodles are kept for a week in an airtight container. Make sure to store it without adding any sauce – this can make it pancake faster.
  • In the refrigerator: Due to the high water content of zoodles, they do not freeze well. It becomes very moist when thawed.
  • Reheat: I like to reheat zucchini noodles in a skillet. Heating over medium to high heat helps cook off the excess water.

To roast the zucchini:

  • medium size frying pan Add 1 tablespoon of olive oil. Cook the zucchini noodles over medium-high heat until they begin to soften, 2-3 minutes.

Serves: 4

Calories25Calories (1%)carbohydrates5g (2%)protein2g (4%)fat1g (2%)Saturated fat1g (5%)unsaturated fats1gMonounsaturated fat1gsodium12mg (1%)potassium384mg (11%)the basic1g (4%)sugar4g (4%)Vitamin A294IU (6%)Vitamin C26mg (32%)Calcium24mg (2%)iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, methods of measurement, and portion sizes for each household.

a path Dinner

dishes American

Keyword Zucchini noodles, zucchini noodles recipe

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