How To Cook Zucchini Pasta

How to Make and Cook Zucchini Noodles – Everything You Need to Know!

Zucchini noodles (also known as ” zoodles “) are a gluten-free alternative to traditional pasta made from zucchini. Today, I’m going to show you how to make zucchini noodles using a spiralizer, julienne peeler, and mandoline, among other tools. Besides that, I’ve got various ideas on how to cook zucchini noodles precisely (so that they don’t get mushy), and I’m sharing some of my favorite “go-to” zucchini noodle recipes with you. Just because you’ve made the decision to avoid wheat-based spaghetti doesn’t mean you have to completely abandon pasta.

Let me introduce you to zucchini noodles, which are thin noodles made from zucchini.

However, if you’re new to the world of zoodles, you might feel a little overwhelmed by the sheer number of possibilities available.

What is the best way to prepare them?

I absolutely get what you’re saying.

As a result, I’ve put together the definitive guide to zucchini noodles for your reading pleasure today.

The Ultimate Guide to Zucchini Noodles

The following are the most popular ways for preparing and cooking zucchini noodles, in no particular order. I’ve arranged them in the following order: preferred to least favorite. You’ll also discover a video showing you how I use each gadget if you continue to read down – so be sure to watch that as well! Finally, towards the very end of this post, I’ve included some of my finest suggestions, as well as some of my favorite zucchini noodle dishes. So let’s get started!

How to Make Zucchini Noodles

Making and boiling zucchini noodles is a simple process, and there are many variations. In the following list, I’ve arranged them in descending order of my personal preference. You’ll also find a video showing you how I use each gadget if you continue to read down – so be sure to see that as well. To wrap it all up, I’ve included some of my best advice in the conclusion, along with some of my favorite zucchini noodle dishes. Let’s get started!

2. With a Julienne Peeler

What’s nice about using an ajulienne peeler is that you’re almost certainly already using one in your kitchen. Win! A julienne peeler is commonly used in conjunction with a vegetable peeler to save time. One side is julienned, while the other is sliced thinly. Those thick, flat pieces of zucchini pasta are ideal for when you want something quick and easy. The fact that a julienne peeler is compact is the single most important advantage. It will most likely be kept in your utensil drawer because it takes up very little room in your kitchen.

Then you just pull the strands apart with your fingertips to complete the process.

The advantages are that it is inexpensive and simple to store. The disadvantages are that it takes longer to slice and that it leaves a very big core.

3. With a Mandoline

I honestly debated whether or not to include the mandoline2 on my wish list (since I like it so much), but the julienne peeler won out on the basis of size. Having owned this mandoline for some years, it has seen much use in my home kitchen. Because it works faster than a peeler, the mandoline may produce julienne noodles that are somewhat thicker than those produced by a peeler. On a mandoline, the blades are extremely sharp, therefore always use the plastic holder or a cut-resistant glove when working with them.

In order to make the best flat zucchini pasta, use a mandoline, which allows you to alter the thickness.

Now that we’ve established that this is a tie for two, PROS: Slicing is simple and quick (thanks to the sharp blade), and the output is uniform in terms of size and width.

4. With the KitchenAid Spiralizer

If you own a KitchenAid stand mixer, you’re probably aware of the several accessories that can be purchased for it. Despite the fact that these attachments are not inexpensive, they are automated since they are connected to the power hub on the front of the mixer. As you may have predicted, the KitchenAid is equipped with a spiralizer attachment. This spiralizer from Kitchenaid comes in a convenient storage box (albeit it is fairly large) and has the most blade variations, with a total of 7 blades (including a peeler).

The fact that this tool is automated also means that it has a predetermined width, which should be taken into mind.

If you currently own a KitchenAid and enjoy utilizing accessories, this is a fantastic alternative for you to consider.

The fact that it is the only automatic spiralizer, that it offers the most blade selections, and that it comes with a peeler are all advantages.

5. With a Handheld Spiralizer

The hand-held spiralizer is the newest kid on the block, and it offers the answer to curly noodles in a little package. It makes zucchini noodles that are the most comparable to those produced by the Paderno Spiralizer, however they are flatter and not as uniform in size. I was really hoping to fall in love with this small device, but with so many other alternatives on the market, I had to put it at the bottom of the list. If you’re spiralizing a large number of zucchini, your wrist may grow uncomfortable from all the twisting, and it may be difficult to maintain the zucchini slices straight when spiralizing.

Sure, it’s inexpensive, but you get what you pay for every once and again. PROS: It is inexpensive and takes up minimal space. The disadvantages are that the noodles are variable, that it demands strength and wrist force, and that it lacks the adaptability of the other methods.

Learn How to Make Zucchini Noodles

I’ll demonstrate several different methods to prepare zucchini noodles in the video below. While I like to use my spiralizer, you are free to use whichever method you choose!

How to Cook Zucchini Noodles

You’ve successfully made zucchini noodles, which is a great accomplishment! It’s clear that the key question now is what to do with them. And you might be wondering, “How do I prepare them?”. However, the question you should be asking yourself is “how do I heat them up?” Because you really don’t want to deal with the hassle of making zucchini noodles. At the very least, not too much. Zucchini are composed primarily of water (95 percent) (yes, 95 percent ). Because of this, if you cook them for an extra minute or two, you may wind up with a soggy, mushy mass of watery noodles.

In order to avoid overcooking your zoodles, keep in mind that your goal is just to heat them up rather than to “cook.” In the beginning, I was a complete and utter failure.

Here’s how it’s done.

1. Eat Zucchini Noodles Raw

What is the most effective method of obtaining the crispiest, most al dente noodles? Keep them as uncooked as possible. That’s right, there will be no cooking at all. Spiralize the vegetables, then combine them with your preferred additions and serve. Apart from the fact that raw noodles are the fastest and most convenient approach, the noodles are equally good cold as they are warm. Consider a raw cucumber: you don’t have to boil it in order to consume it, do you? Zucchini noodles served cold are no exception.

It is also possible to reheat the noodles if your zucchini is at room temperature by just combining them with a spicy sauce such as Bolognese sauce.

Isn’t that the finest of all possible worlds?

2. How to Microwave Zucchini Noodles

The microwave is unbeatable when it comes to cooking zucchini noodles quickly, which is why it is my second favorite way of cooking zucchini noodles. Simply place all of your noodles in a microwave-safe dish and cook for one minute. Simple. Depending on how many noodles you have, you may need to cook them for a longer period of time; nevertheless, I recommend cooking them in 30-second intervals to avoid overcooking. Once you’ve done that, divide the noodles among serving dishes and drizzle with your favorite sauce.

3. How to Sauté Zucchini Noodles

In the event that you are already cooking on the burner, sautéing your noodles may be the most convenient option. Simply heat one tablespoon of olive oil or avocado oil in a skillet over medium heat for 1-2 minutes.

In the case of zucchini pasta with lemon garlic shrimp– or anything similar– this is an excellent preparation technique to use. However, whether I’m serving the noodles with a bolognese sauce or another sauce, I prefer not to have the extra oil on the noodles.

4. How to Boil Zucchini Noodles

Initially, this was the way I relied on the most when preparing zucchini noodles for my family. It’s really simple to prepare zucchini noodles: boil a pot of water, add the zucchini noodles, and cook for one minute. Essentially, it’s the same as cooking frozen vegetables on a burner. And after your noodles are done cooking, rinse them in a strainer and serve them immediately. If you want them to be completely dry before serving, wipe them with a paper towel before doing so.

5. How to Bake Zucchini Noodles

Baking zucchini noodles is the method I use the least often since it is the most time-consuming and labor-intensive to accomplish. For a while, I was under the impression that the noodles would be crispier and more spaghetti-like, but the difference is insignificant. I greatly prefer any of the other techniques, despite the fact that they require more time and effort. You may try it out if you want to. Preheat your oven to 200 degrees Fahrenheit. Place the noodles on a baking sheet that has been lined with a paper towel and spread them out evenly.

The sea salt aids in the removal of moisture, while the paper towel absorbs the excess moisture.

Allow 15-20 minutes of cooking time before removing the noodles from the oven and carefully pressing them between two sheets of paper towel to drain out any excess water.

The Best Zucchini Noodles Recipes

  • Zucchini Noodles with Chicken, Spinach, and Parmesan
  • Zucchini Noodle Spaghetti Bolognese
  • Mexican Chicken Zucchini Noodles
  • Zucchini Noodle Caprese
  • Zucchini Pasta with Lemon Garlic Shrimp
  • Carrot and Zucchini Pasta with Avocado Cucumber Sauce
  • Zucchin

Zucchini Noodles TipsTricks

A few tips and tactics that I’ve picked up over the course of several years of creating, eating, and cooking zucchini noodles are as follows: The following are some pointers to get you started:

  • Use my favorite spiralizer to make your noodles, and you’ll finish up with really long strands of pasta. Simple use of kitchen scissors to snip through some of the strands can make serving your visitors much easier. Prepare your zoodles ahead of time to make serving easier! This is by far the most time-saving suggestion. Using a paper towel, line a large plastic or glass storage container and add your spiralized zucchini noodles. Refrigerate for at least an hour before serving. They’ll keep their freshness for around two to three days. Larger zucchini are simpler to spiralize and will result in more noodles per batch of zucchini. Plan on one medium zucchini per person when it comes to serving sizes. Is it better to peel the zucchini or leave it unpeeled? I don’t peel the zucchini before spiralizing because I enjoy the extra green color it adds to my dish as well as the additional nutrients it provides, such as dietary fiber. Don’t forget to make zucchini ribbons and spiralize a variety of other vegetables, such as carrots, squash, eggplant, potato, beets, and parsnips. Get imaginative
  • And, last but not least, keep in mind that, in addition to zucchini noodles, there are a plethora of other veggies that may be spiralized. Check out my Spiralizer Beginner’s Guide, which includes the ten veggies that I spiralize the most often. Additionally, the newVegetable Sheet Cutter will allow you to broaden your veggie dish range. It’s just incredible

Easy Garlic Parmesan Zucchini Noodles (Zoodles)

  • Learn how to create and cook zucchini noodles, sometimes known as “zoodles,” in the most delicious way possible! This dish for garlic parmesan zucchini noodles is simple to make and really tasty. It’s also low-carb and keto-friendly, and it only only four ingredients to make it. It’s important to watch the video above to get the whole zucchini noodle technique.
  • 1 tablespoon olive oil
  • 2 minced garlic cloves
  • 2 medium zucchini
  • 2 tablespoons parmesan, grated
  • Salt and pepper to taste
  • Prepare your spiralizer by slicing the ends off the zucchini and placing them in the machine. Spiralize the zucchini and you’ll have zucchini noodles. In a large skillet, heat the oil over medium heat until shimmering. Add the garlic and cook for 30 seconds until fragrant. The zucchini noodles should be heated for one minute, just to warm them thoroughly, before being removed from the heat
  • Sprinkle over the grated parmesan and season with salt and pepper before tossing them one more time in the pan and serving them immediately
  • Remember to go over all of the remarks and suggestions in the blog article linked above. You’ll quickly become a master in the preparation of zucchini noodles as well.

Remember to go over all of the remarks and suggestions in the blog article linked above. Also, you’ll become an expert at making zucchini noodles very quickly.

See also:  How To Store Pasta Long Term

How to Cook Zucchini Noodles (step by step photos!) –

Posted:4/15/19 Updated:9/22/20 How to cook zucchini noodles – demonstrating a simple 5-minute way for cooking zucchini noodles, as well as how to prepare them ahead of time and store them for meal prep purposes. Incorporating different vegetable textures into dishes with vegetable noodles is one of my favorite methods of doing so, and zucchini noodles are one of my favorites for a variety of reasons. Not only are zucchinis relatively simple to spiralize, but the texture of zucchini noodles is remarkably comparable to that of pasta.

Today’s topic is how to cook zucchini noodles, as well as how to prepare them ahead of time and freeze them for meal prep!

Reasons to love zucchini noodles:

  • They may be used to sneak more vegetables into spaghetti meals, and because they are low in carbs and calories, they are ideal for lightening up heavier dishes. They also stay well for meal prep if stored appropriately.

How to make zucchini noodles

A sprializer will be required in order to create zucchini noodles from scratch. There are a plethora of spiralizers available on the market nowadays, including some that are inexpensive hand-held devices!

I use the Paderno spiralizer, and I appreciate how simple it is to use and maintain. I’ve also heard wonderful things about theInspiralizer, but I haven’t personally used it yet. The following is a recipe for zucchini noodles:

  1. Sprializers are required for the preparation of zucchini noodles. There are a plethora of spiralizers available on the market today, including some that are inexpensive hand-held versions! Paderno spiralizer is my favorite spiralizer since it is so simple to use and clean. Even though I haven’t tried it myself, I’ve heard nothing but good things about it. In order to create zucchini noodles, follow the steps below.

Here are some other suggestions for making great zucchini noodles:

  • The following are some more suggestions for obtaining ideal zucchini noodles: 1.

How to cook zucchini noodles

Cooking zucchini noodles is quite easy, and it only takes a few minutes to complete the process. The following is a recipe for zucchini noodles:

  1. Grill or sauté the zucchini noodles in a pan over medium heat for 2-3 minutes, moving them around occasionally, until they are slightly softened but not overcooked
  2. Remove from heat and set aside.

You may also cook zucchini noodles straight in a spaghetti sauce if you want to save time. The zucchini noodles should be heated for 2-3 minutes at a time, tossing gently with tongs, after the sauce has reached serving temperature.

How to store zucchini noodles for meal prep

Zucchini noodles may undoubtedly be used for meal preparation, albeit there are some ‘rules’ to follow.

  • Pre-spiralized zucchini noodles: You may pre-spiralize zucchini noodles and store them in the fridge for up to 4 days before using. I prefer to store them on a paper towel since it absorbs excess moisture and prevents them from becoming sticky. Meal prep bowls: If you’re using spiralized zucchini in a meal prep bowl, don’t cook it beforehand
  • Instead, store it in a separate container from the sauce. The zucchini noodles will be cooked through when reheated in the microwave
  • Zucchini noodles cannot be frozen because of their shape. They become mushy and disgusting

Recipes for Zucchini Noodles

  • Asian-inspired meal prep bowls include Sesame Ginger Beef with Zucchini Noodles, Spicy Tofu Noodle Meal Prep Bowls, Cold Sesame Noodle Meal Prep Bowls, and Spiralized Veggie Thai Noodle Bowls, among others.

Equipment for making and storing zucchini noodles

Is this something you created? Make sure to tag me on social media @sweetpeasandsaffron and to leave a comment and rate the recipe! How to cook zucchini noodles – demonstrating a simple 5-minute way for cooking zucchini noodles, as well as how to prepare them ahead of time and store them for meal prep purposes.

How to make zucchini noodles

  • Pick straight zucchini that are at least 2 inches thick and that are not curly. Trim the ends as straight as possible to make them look more professional. It may be necessary to cut each zucchini in half lengthwise, across the middle, in order to get two shorter pieces. Make use of the little blade (18 inch) on your spiralizer. One end of the zucchini should be attached to the revolving paddle, and one end of the zucchini should be centered in the centre of the circular blade
  • To create zucchini noodles, gently turn the handle while applying light pressure. To avoid producing numerous short “half moon” noodles, remove the zucchini from the blade and center it again on the blade.

How to cook zucchini noodles

  • In a nonstick skillet, heat the olive oil over medium heat until shimmering. The noodles should be cooked until slightly tender, about 2-3 minutes after being added, stirring and tossing with tongs. Serve as soon as possible


  • It is possible to preserve zucchini noodles (before cooking) in a storage container coated with a paper towel for up to 4 days.

Serving:1cup, Calories:34kcal, Carbohydrates:3g,Protein:1g,Fat:2g, 0 g of saturated fat Cholesterol:0mg,Sodium:7mg,Potassium:255mg,Fiber:0g,Sugar:2g, Vitamin A: 195IU, Vitamin C: 17.6mg, Calcium: 16mg, Iron: 0.4mg Vitamin A: 195IU, Vitamin C: 17.6mg, Calcium: 16mg Sweet Peas with Saffron – The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

MeetDenise Bustard

Denise Bustard is the founder of Sweet Peas and Saffron, a cooking blog that focuses on meal preparation. Following her PhD in biochemistry, Denise approaches the development of her recipes in a scientific manner. Denise’s writing has appeared on several publications, including the Huffington Post, MSN, Self, and others. More information may be found here.

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

Zucchini noodles prepared my way are my fave! Find out how to prepare our 20-minute zucchini noodles pasta dish with garlic, tomatoes, basil, and parmesan cheese by watching the video below! Low-carb, keto-adaptable, and vegetarian-adaptable options are available! To go to the recipe for Zucchini Noodles Pasta, click here.

Guilt-Free, 20 Minute Zucchini Pasta

We are head over heels in love with this simple dish. Fresh zucchini, tomatoes, basil, parmesan, and plenty of garlic are included in this dish. What’s the best part? It just takes around 20 minutes to put together. Despite the fact that it is minimal in calories and carbohydrates, it is high in flavor! This dish is really simple and quick to prepare. It’s also highly adaptive. We really enjoy it with 100% zucchini noodles (essentially, spaghetti made from zucchini), but it’s also delicious with a combination of genuine spaghetti or pasta and zucchini noodles.

The zucchini should be crisp, and the tomatoes should have a nice flavor.

San Marzano tomatoes in cans are a favorite of ours, as are the alternatives from Muir Glen.

How to Make Zucchini Noodles With and Without a Spiralizer

Zucchini noodles are strands of zucchini that are shaped like spaghetti. You may make them in a number of different ways. How to manufacture them is as follows: Using a spiralizer to produce zucchini noodles is the quickest and most convenient method. They can whip out a batch of long, curly noodles in minutes. This is a fantastic tool to have in your cooking arsenal. We were able to get ours for less than $30 on Amazon. There are a multitude of brands and pricing ranges to select from while shopping online.

If you don’t have a spiralizer, that is not an issue!

You could already have one of these in your kitchen gadget drawer if you’re looking for anything around $10.

A regular vegetable peeler may also be used to create broad noodles, which is an alternative method.

Depending on where you shop, you may even be able to purchase spiralized zucchini that has already been spiralized. Some Safeway shops carry these, as well as Whole Foods, Trader Joe’s, and a few other grocery stores. Once you’ve purchased your noodles, you’ll be ready to prepare them.

Our Best Tips for Cooking Zoodles So That They Are Delicious and Not Soggy

Because zucchini is primarily composed of water, preparing it might be difficult. Here are some suggestions for properly cooking it and preventing it from becoming soggy.

  • It is not necessary to peel the zucchini. Peeled zucchini noodles are mushy and lack texture due to the lack of crispness. Furthermore, it adds a step, and we need supper on the table as soon as possible
  • Thus, do not salt the zucchini ahead of time or while it is cooking in the pan. The zucchini is drained of its water by the salt. When it is cooked, it will become less crispy as a result of this. Because salt enhances the flavor of foods, we prefer to season the sauce rather than the zucchini
  • Avoid overcooking the zucchini. The noodles should be cooked until they are firm to the bite (just like pasta). This implies that they will appear wilted but will still have a crunch to them

Because zucchini has a propensity to get watery when cooked, we make every effort to eliminate this tendency as much as we can in our recipe. Despite this, there will still be some water at the bottom of the serving bowl when you remove it from the oven. This is acceptable to us. The liquid blends well with the tomato, garlic, cheese, and olive oil, resulting in a flavorful dish. By the way, if you’re searching for other ways to make use of zucchini, check out our recipe for parmesan basil zucchini chips for some inspiration.

What Our Readers Are Saying

You may not believe that our recipe will help you make beautiful zucchini noodles pasta at home, but have a look at what our readers have to say about the recipe. More reviews may be found in the area below the article. “Wow! It’s very excellent. “This dish is at the top of everyone’s favorite recipes.” – Pam”I was pleasantly pleased by how wonderful this tasted! “I followed the recipe to the letter, and the results were excellent.” – Marissa adverbial adverbial adverbial adverb “Oh. My. Goodness!

What a fantastic approach to expose the family to disguised good eating while still indulging in delicious flavors that are the epitome of summer.

More Veggie Recipes

  • You may not think that our recipe will help you make great zucchini noodles pasta at home, but have a look at what our readers have to say about our recipe. The next section contains further reviews. “Wow! Yummy! I’m eating it right now. “This dish is at the top of our list of favorites!” I was astonished by how wonderful this turned out to be! – Pam My results were wonderful since I followed the instructions to a tee.” ‘Miss Marissa’ is a euphemism for Miss Marissa’s mother, Marissa, who is the author of “Oh. My. Goodness! Wow, such a fantastic experience. What a fantastic approach to introduce the family to disguised good eating while still providing them with a delicious treat that is the epitome of summer! The zucchini crop increased this year, and Zoodles will remain a staple in our diet for the foreseeable future.” The author, Shannon, has written a book on her life and her experiences as a woman in the world of work.

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

This simple zucchini pasta dish has us completely smitten. Fresh zucchini, tomatoes, basil, parmesan, and plenty of garlic are included in this dish. Furthermore, it just takes 20 minutes to prepare. Make this dish entirely with zucchini noodles, or substitute half of the zucchini for ordinary spaghetti for a heartier supper option. It is possible to make these noodles without using parmesan cheese. Substitute your favorite vegetarian-friendly cheese or nutritional yeast in place of the regular cheese.

Watch Us Make the Recipe

4 medium zucchini (about) (about 2 pounds) 3 tblsp. extra virgin olive oil (optional) 1 tablespoon minced garlic, if desired (3 to 4 cloves) Depending on how hot you want your pasta, 1/4 to 1/2 teaspoon crushed red pepper flakes can be used. a medium-sized tomato, diced (see note) (about 12 ounces) In addition to the 1/2 cup of grated parmesan cheese, serve with more cheese (see notes for options). basil leaves (about 1 cup, torn into bits) 1 teaspoon cornstarch (optional) cold water (about 2 tablespoons) season with salt to taste


  • Prepare the noodles and the zucchini by trimming and spiralizing it (see notes below for how to do this without a spiralizer). Extra-long noodles should be cut so that they are roughly the same length as spaghetti. In a large, deep pan, heat the olive oil, garlic, and red pepper flakes over medium heat until the garlic is fragrant. Turn the heat down to medium. When the oil begins to bubble around the garlic, add the zucchini noodles and cook until the zucchini noodles are tender. 5 to 7 minutes, or until the noodles are al dente (wilted but still have a crunch), tossing the noodles with tongs halfway through the cooking time. Allowing the noodles to simmer for any longer than necessary can result in them becoming mushy. Continue to tossing while they cook to ensure that all of the zucchini noodles have a chance to reach the bottom of the skillet. Combine the tomatoes, basil, and parmesan cheese in a large mixing bowl. Cook for one minute at a time. Then use tongs to transfer the noodles, tomatoes, and basil to a serving dish to finish off. Continue to cook with the liquid in the skillet.
  • To finish, bring the liquid that has remained in the skillet to a low heat. In a small basin, mix together the cornstarch and cold water until smooth, then stir into the boiling liquid. Cook, whisking constantly, until the liquid thickens to the consistency of a sauce, about 1 minute. Season the sauce with salt after tasting it. Distribute the sauce over the vegetables (zucchini, tomatoes, and basil). Finish by sprinkling more parmesan cheese over top and serving immediately
See also:  How To Season Chicken For Pasta

Adam and Joanne’s Tips

  • In order to finish, bring the liquid that has remained in the skillet to a low heat. Using a small mixing basin, whisk together the cornstarch and cold water until smooth. Pour into the cooking liquid and stir well. Cooking while whisking continuously will take around 1 minute until the liquid thickens to a sauce. Check for seasoning by squeezing the sauce between your fingers. Distribute the sauce over the vegetables (zucchini, tomatoes, basil). Finally, sprinkle additional parmesan cheese on top and serve as soon as possible

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! Follow us on Twitter: @inspiredtaste Nutritional Information Per Serving: The serving size is one-fourth of the dish and has 197 calories and 13 grams of protein.

10% of total calories come from fat. 10% of total calories come from carbohydrate.12% of total calories come from fat.7% of total calories come from fat.7% of total calories come from fat.7% of total calories come from fat.7% of total calories come from fat.7% of total calories come from fat.

The Three Best Ways to Cook Zucchini Noodles

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love seeing your creations on Instagram and Facebook! @inspiredtaste is where you can find us. Calories in a single serving: 390 The serving size is one-fourth of the dish and has 197 calories and 11 grams of protein. Total Carbohydrate: 10.7 g/11.2 g/Dietary Fiber: 3.4 g/Total Sugar: 1.7 g/Total Fat: 14.3 g/3 g/Saturated Fat: 3.4 g/Cholesterol: 7.4 mg/Sodium: 471.4 mg

Tips for Spiralizing Zucchini Noodles

Prepare sure to take a photo and tag it with #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! Follow us on Instagram: @inspiredtaste Nutritional Values Per Serving: The serving size is one-fourth of the dish and has 197 calories and 13 grams of protein. 10.7 g/Carbohydrate11.2 g/Dietary Fiber3.4 g/Total Sugars1.7 g/Total Fat14.3 g/Saturated Fat3.4 g/Cholesterol7.2 mg/Sodium471.4 mg

Should I Peel Zucchini before Spiralizing?

Before spiralizing the zucchini, avoid peeling it. As soon as you peel a zucchini and expose the flesh, the moisture will begin to seep out of the zucchini. When you cook the noodles, they will get mushier as a result of this. Instead, leave the skin on the noodles so that they retain their form and retain all of the nutrients found in the dark green skin on the noodles.

Should I Salt Zucchini Noodles?

Don’t salt your zucchini noodles ahead of time. First and foremost, one of the advantages of spiralizing is that it is extremely rapid (you can spiralize, cook, and eat pasta in less than 5 minutes!). Preparation time is increased by salting. In addition, it makes your noodles floppy and too salty as a result of the cooking process. Make no mistake about it: do not let your chopped zoodles rest in salt before frying them! Similarly, after the zucchini is heated in the pan, it should never be salted.

The salt will cause the water in the zucchini to leak out, resulting in a wet mess on your hands.

How Long Do Zucchini Noodles Cook For?

Make certain that your zoodles are not overcooked. In general, the longer zucchini is cooked, the more opportunity it has for moisture to escape and become mushy. Zoodles should be cooked al dente, much as regular pasta. And keep in mind that they will continue to cook even after you remove them from the skillet.

What’s the Best Zucchini for Zoodles?

It’s critical to pick the appropriate zucchini for this recipe. Make certain that the vegetable is firm and fresh. Soft or older zucchini are more prone to become soggy as a result of the loss of part of their structural integrity over the years. In contrast, a zucchini that is not fully ripe may turn out overly dry and fragile. Now that you’re familiar with excellent practices, here are the best methods to prepare zucchini that I recommend:

The Best Ways to Cook Zucchini Noodles

Now, take out your spiralizer and go to work spiralizing away! It’s time to prepare the greatest zucchini noodles you’ve ever had the pleasure of tasting.

1. Sautéed Zoodles

My favorite way to prepare zucchini noodles? Sautéing.

Here’s how to do it perfectly:

  1. To prepare the dish, heat a pan over medium-high heat and sprinkle with olive oil or cooking spray. The zucchini noodles should be added when the pan is hot (splash little water in it and it should sizzle). Toss the zucchini noodles lightly with tongs and cook for 3-5 minutes, or until they are al dente, until they are tender. Allowing the noodles to simmer for an extended period of time will cause them to wilt. Accept the crunch as a part of life! Depending on how much spiralized zucchini you’re cooking, it might take up to 5-7 minutes to completely cook the zucchini. Continue to toss until all of the zucchini noodles have reached the bottom of the heated pan and are cooked thoroughly.

Best Sautéed Zucchini Noodle Recipes:

  • Among the dishes on the menu are Zucchini Noodles and Arugula with Bacon, Corn, and Ricotta
  • Shrimp Fra Diavolo with Zucchini Noodles
  • Caprese Zucchini and Quinoa Skillet with Chicken
  • And Caprese Zucchini and Quinoa Skillet with Chicken.

2. Simmer in a broth

While you may expect adding zucchini noodles to a liquid to make them mushier, this is really the opposite effect that occurs. Because of osmosis, when you add zucchini to a liquid, the zucchini does not release as much moisture as it would otherwise, because it is floating in the liquid. Without going into too much detail, the broth or soup liquid will help to keep the zucchini from becoming mushy. However, because moisture release is unavoidable and does occur, your broth will become thinner and more dilute as a result.

In order to offset the water from the zucchini, you may, for example, add an extra couple of tablespoons of soy sauce to your ramen.

Having said that, the longer zucchini noodle soup is allowed to rest, the more diluted the taste will be.

Best Simmered Zucchini Noodle Recipes:

  • Quick and Easy Coconut Green Curry with Zucchini Noodles
  • Pressure Cooker Chicken Zucchini Noodle Soup
  • Bacon and White Bean Zucchini Noodle Soup
  • Easy Coconut Green Curry with Zucchini Noodles

3. Raw Zucchini Noodles

It’s one of the most wonderful aspects of spiralizing vegetables is that it transforms raw vegetables into edible spaghetti! Avoid the hassle of cooking by incorporating them into a dressing or sauce while still fresh! Raw zucchini noodles with a pesto sauce is one of my favorite ways to consume them. Zucchini is well-coated with the pesto, which is creamy and tasty. Aside from pesto, nut butter-based sauces are some of my favorites (like myThai Zucchini Noodle Salad, using almond butter.) Despite the fact that the sauce is rich and creamy, it is acidic, and the acids “cook” the zucchini, causing it to naturally soften.

Try my extremely famous Italian Zucchini Pasta Salad, which is a must-try.

As an added bonus, they keep nicely in the refrigerator for leftovers.

The zoodles will retain the majority of their crunch, and it is a simple method of preparing pasta without the danger of overcooking them.

Best Raw Zucchini Noodle Recipes:

  • Pesto Caprese Zucchini Noodle Salad
  • Three Bean Zucchini Macaroni Salad
  • Zucchini Noodle Cobb Salad
  • Pesto Caprese Zucchini Noodle Salad

What about Roasted Zucchini Noodles?

Zoodle Cobb Salad with Pesto Caprese; Three Bean Zucchini Macaroni Salad; Pesto Caprese Zucchini Noodle Salad; Pesto Caprese Zucchini Noodle Salad

Can I Boil Zucchini Noodles?

The Pesto Caprese Zucchini Noodle Salad, the Easy Three Bean Zucchini Macaroni Salad, and the Zucchini Noodle Cobb Salad are all delicious options.

Other Ways to Cook Zucchini Noodles

It’s always possible to bake zucchini noodles or turn them into oatmeal if you’re not too worried with the texture and crispness of your zucchini noodles. The following are some of my favorite baked dishes using zoodles:

  • Baked Chocolate Chip Zucchini Banana Bread, Chocolate Chip Zucchini Noodle Muffins, Summer Egg Muffins with Zucchini Noodles, Luca’s Zucchini Oatmeal Bowls, Chocolate Chip Zucchini Banana Bread

More recipes like this may be found in my cookbooks: Spiralized Spiralize Everything Spiralized and Beyond Spiralized and Beyond

Zucchini Pasta Recipe

  • Season with salt and pepper
  • Drizzle with 14 cup extra virgin olive oil
  • 5 or 6 medium zucchini, cleaned, trimmed, and cut into ribbons or coins
  • 1 big onion, finely chopped 2 or 3 sprigs thyme
  • 2 tomatoes, cut into wedges or roughly chopped, with their juice
  • 2tomatoes, cut into wedges or roughly chopped, with their juice 12 pounds of chopped pasta, such as ziti or penne
  • As a garnish, use freshly grated Parmesan cheese or finely chopped parsley.
Nutritional analysis per serving (4 servings)
  • A serving of this dish has 407 calories, 15 grams fat, 2 grams saturated fat, 10 grams monounsaturated fat, and 2 gramspolyunsaturated fat
  • 58 grams carbs, 6 g dietary fiber, 11 g sugar, 12 g protein, and 1028 mg sodium. Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.


  1. Bring a big saucepan of water to a boil, and season it with salt to taste. Heat the olive oil in a large pan over medium heat until shimmering. Cook, stirring periodically, until the zucchini, onion, and thyme are tender. Taste for seasoning and adjust heat so that onion and zucchini lose their liquids while remaining unbrowned. Cook for approximately 20 minutes, or until the zucchini is very soft
  2. Add the tomatoes and their juice to the zucchini and increase the heat a little so that the mixture bubbles. Cook the pasta until it is almost but not quite soft, about 10 minutes. If the sauce appears to be drying out, a small amount of pasta cooking water can be added. Drain the pasta and continue to boil it in the sauce. Garnish with parsley or Parmesan cheese before serving.

Low-Carb Zucchini Pasta

Just for the concept, I give it five stars. However, because zucchini does not have a lot of taste on its own, it is necessary to season it – basic garlic comes to mind, though I used Penzey’s Fox Point Seasoning, which is a mild seasoning that is ideal for veggies. Because I had leftover chicken broth from another meal, I substituted it for the water, which I think added a little flavor while also making use of something I already had on hand. Please note that the cooking time of 5-7 minutes will vary depending on how thick your zucchini slices are sliced.

Most helpful critical review

I made my zoodles with the help of a sprializer. I typically make a variant of this with adding minced garlic, which I heat on high to achieve a fast sauté. It is delicious. There is no need to add water because the zucchini will release water on its own. As stated, it causes zucchini to become a little wet. It’s a fantastic concept, but I’ll continue with my tried-and-true approach. More information can be found at

  • There are 188 5star ratings, 54 four-star ratings, 11 three-star ratings, three two-star ratings, and one one-star rating.

Just for the concept, I give it five stars. However, because zucchini does not have a lot of taste on its own, it is necessary to season it – basic garlic comes to mind, though I used Penzey’s Fox Point Seasoning, which is a mild seasoning that is ideal for veggies. Because I had leftover chicken broth from another meal, I substituted it for the water, which I think added a little flavor while also making use of something I already had on hand. Please note that the cooking time of 5-7 minutes will vary depending on how thick your zucchini slices are sliced.

  • Served with a sprinkle of parmesan cheese on top of the zucchini.
  • You may dress it up with your favorite sauce or leave it simple for a quick side dish to serve with dinner.
  • It worked well!
  • My family and I will be preparing this again, and I can’t wait to experiment with other sauces.
  • I’ve tested it both as written and in my own version.
  • In my version, I sautéed the onion and garlic in the oil before adding the zucchini, and then sprinkled on the Italian spices as it was finishing up.
  • I used my favorite spaghetti sauce and topped it with a little parmesan cheese.
See also:  How To Make A Cheese Sauce For Pasta

I’ll definitely be making this again and again and again!

I typically make a variant of this with adding minced garlic, which I heat on high to achieve a fast sauté.

There is no need to add water because the zucchini will release water on its own.

It’s a fantastic concept, but I’ll continue with my tried-and-true approach.

I purchased a julienne tool and was able to create a fantastic alternative for pasta very immediately.

I made some chicken in olive oil with garlic and it turned out to be an incredible low-calorie, low-fat supper.

I had six small/medium zucchinis, so I prepared a large pan of “Zoodles” for four people out of what I had.

The spouse stated that it had a more Italian flavor than conventional spaghetti.

Read MoreI prefer to refer to these as zoodles.

I just seasoned the zoodles and fried them till soft in olive oil flavoured with garlic until they were cooked through.


Allows your sauce or any other ingredients to show through – checked.

Thank you, DinnerMomma, for creating such a simple and delicious concept dinner.

How to Make Zucchini Noodles

Create zucchini noodles in a variety of forms by following these instructions. You may use them to make pasta salad, lasagna, and other dishes that are more nutritious while also being simple and enjoyable. Although spiralized zucchini noodles are readily available at most grocery stores these days, they taste so much better when they are freshly cut. Curlylong vegetarian noodles may appear to be a natural pasta alternative, but believe me when I say that these fresh, bright veggie noodles are capable of much more than simply substituting for spaghetti!

It may appear difficult to create them at home, but with the correct equipment (spoiler alert: a spiralizer is not always required!

In addition, creating your own zucchini noodles is less expensive than purchasing them from a shop, and it’s entertaining to turn a vegetable into your favorite pasta shapes.

How to Make Zucchini Noodles

Zucchini noodles come in a variety of forms and sizes and are simple to create. My objective for this article is to demonstrate how to build a variety of noodle forms using a range of various kitchen items. I hope you enjoy it. My 5 favorite forms of zucchini noodles are outlined here, along with the advantages and disadvantages of each approach, the tools you’ll need, and the brands I’ve had the best luck with in the kitchen.

1. Make Curly “Spaghetti” Zucchini Noodles using a Spiralizer.

Countertop spiralizers and the KitchenAid Spiralizer Attachment are two types of spiralizers that I’ve used in my professional career. Out of all of the countertop spiralizers I’ve tried, the Inspiralizer (seen above) has been my favorite so far. It is secured to the counter with a clamp, so it will not move while you are working. It’s also simple to clean, and because it’s compact, it’s also simple to pack away. Curly noodles may be made using the KitchenAid Spiralizer Attachment as well. Though more expensive, if you wish to make sweet potato or butternut squash noodles, this is the finest option since it will easily cut through these difficult veggies without having you to exert excessive arm force.

2. Make “Angel Hair” Zucchini Noodles using a Julienne peeler.

Although julienned noodles are thinner and more straight than spiralized noodles, they have the same flavor as spiralized noodles! This is a great alternative because julienne peelers are small and can be stored in almost any drawer. They are also reasonably priced! I experimented with three different varieties in order to determine which one would be the most suitable for you (this one,this one, andthis one). Because it’s only $7, I’ve chosen thisOXO Good Gripsone above the others because it works wonderfully.

Because it is a more laborious procedure than spiralizing, it takes a bit longer to complete. In addition, in my experience, the peeling blades become dull with use. I update my julienne peeler once or twice a year, depending on how much I use it and how often.

3. Make “Fettucine” Zucchini Noodles using a Mandoline and a knife.

My favorite thing about having anandolineon hand is that it allows me to cut veggies like radishes, cucumbers, and cabbage into paper-thin slices. But you can also use one to create zucchini noodles! Cut zucchini planks into fettuccine-sized strips with a mandoline, and then cut those planks into fettuccine-sized strips using a sharp knife. If you choose to follow this way, please, please, please exercise caution. When using a mandoline, it is quite simple to cut oneself. The Benriner Mandoline is one of my favorites since it is compact and simple to store.

4. Make “Pappardelle” Zucchini Noodles using a regular vegetable peeler.

When I have radishes, cucumbers, and cabbage on hand, I use anandoline to cut them into paper-thin slices. However, you may also use anandoline to make zucchini noodles. Using a mandoline, slice thin zucchini planks, and then cut those planks into fettuccine-sized strips with a sharp knife. Please, please, please exercise caution if you choose to pursue this way. When using a mandoline, it’s quite easy to cut one’s self. It’s simple to store and transport the Benriner Mandoline, which I appreciate.

5. Make Lasagna Zucchini “Noodles” with a sharp chef’s knife.

… Because lasagna noodles are also considered to be noodles! Slice your zucchini vertically into thin planks with a sharp knife, then stack them into your next lasagna in lieu of the pasta using a sharp knife.

How to Cook Zucchini Noodles

In order to make any of the first four varieties of zucchini noodles, there are two methods I choose to use (or don’t use) to cook them:

  • Don’t! We want our conventional pasta to have a good al dente bite to it, and the same is true when it comes to cooking zoodles! If you pour a warm sauce over the noodles, it will gently heat them through, eliminating the need for additional cooking. A simple pan sauté that takes only a few minutes. It is important to note that when I create zoodle dishes that also involve sautéed vegetables, I always make sure that I finish cooking the zoodles shortly before serving. In a small skillet over medium heat, I gently mix them with the other vegetables and/or sauce for about a minute, just until they’re warmed through. Cooking them for any longer will result in them becoming soft and watery.

For lasagna, I bake the zucchini until it is cooked but still has a lovely bite to it, around 30 minutes at 350°F. The cooking time for this lasagna will be similar to, if not somewhat longer than, the cooking time for a traditional lasagna cooked with normal pasta (see recipe below).

Looking for zucchini noodles recipes?

Try any of the following:

  • You might try any of the following options:

Still want more ideas for cooking zucchini noodles?

You may use them in place of part or all of the conventional noodles in the following recipes:

  • Steamed Sesame Soba Noodles, Creamy Pasta Pomodoro, Pesto Pasta, Herb-Garlic Mushroom Pasta, Sweet Potato Noodles with Garlic-Kale, Spahgetti Bolognese, and Avocado Noodles Recipes include Lemon Zest Spaghetti, Lemon Broccoli Pasta, Sesame Orange Noodle Bowl, Sweet Sesame Tahini Noodles, No-Noodle Sweet Potato Lasagna, and Sesame Orange Noodle Bowl.

For a simpler version, mix them in olive oil and lemon juice with fresh herbs and Parmigiano-Reggiano. Season with salt and pepper to taste, and serve immediately.

Waste Not, Want Not

Upon completion of your zoodle project, you will most likely have some leftover parts left over. There’s no need to throw them out! Make hummus, smoothies, creamed zucchini soup, or the “ricotta” filling for this lasagna dish with whatever additional zucchini scraps you have left after blending it. Combine with afrittata or create zucchini pesto (see recipe on page 275 of The LoveLemons Cookbook) to serve with grilled chicken or fish. Looking for more zucchini recipes? Take a look at this page, which has 35 of my personal favorites.

  • Crispy Roasted Chickpeas, Lemon Herb Couscous, Herbed Farro (farro), Quinoa, Cauliflower Rice (rice), Lentils, Spaghetti Squash, Crispy Baked Tofu (tofu crisped in the oven).

Preparation time: 14 minutes Cooking Time: 1 minute 15 minutes is the whole time allotted. Serves2 Find out how to create zucchini noodles in a variety of forms and sizes!

  • Depending on the sort of noodle you choose, you may make it by following the directions for each choice listed below. Using a countertop spiralizer, make curly “spaghetti” noodles as follows: Clamp the spiralizer to the surface of your counter. Remove the zucchini’s tip and place it between the blade and the teeth of the spiralizer to prevent it from falling through. To make the noodles, turn the handle to the right. Using a julienne peeler, create straight “angel hair” noodles as follows: All you have to do is hold the zucchini in one hand while pulling the julienne peeler across the zucchini to create strips. Using a mandoline and a knife, make “fettucine” noodles as follows: Using a mandoline, slice thin zucchini planks into fettuccine-sized strips, and then cut those strips into fettuccine-sized strips
  • Using a standard vegetable peeler, make the following “pappardelle” noodles: Simply peel tiny pieces of zucchini using a peeler to save time. Serve the zucchini noodles uncooked with a warm sauce to complete the meal (the heat of the sauce will gently cook the noodles without making them mushy). Alternatively, heat a pan over medium heat, coat with olive oil, add the noodles, and cook for 1 minute, or until the noodles are barely warm. Serve with chosen sauces and toppings after removing from the oven.

How to Cook Zoodles and Not Ruin Them

You must first learn how to prepare zoodles before you can experiment with the countless ways to style them. Our favorite ways to prepare zoodles include sautéing them on the stovetop, boiling them (much like regular pasta), and cooking them directly in a sauce, among other things.

These zucchini noodle dishes are so simple to make that we have a feeling they will become your new go-to for meatless Mondays or whenever you want to get your veggies in (AKA every day).

Cut your Zucchini Noodles the right way

To create zoodles, start by cutting the zucchini in half lengthwise. Using a sharp knife, cut the zucchini in half. Using a tool such as theKitchenaid spiralizer attachment that attaches into your stand mixer, a free-standing tool such as theOXO spiralizer, or anInspiralizer to unspool fine or extremely fine zucchini ribbons from the core of the zucchini is a good starting point. To save time, you might try using a vegetable peeler to peel big planks of zucchini off the zucchini and then slicing them into spaghetti-like strands.

Once the zucchini has been turned into zoodles, store them in the refrigerator, where they will taste best if consumed within three days.

How to cook sautéed Zoodles

Using a skillet, cook the ingredients over medium heat. In a small bowl, combine two tablespoons oil (olive or coconut) and a pat unsalted butter. Sauté until the zoodles (spiralized from one zucchini) have deepened in color and become soft, rotating them with tongs, for several minutes until the zoodles have softened and become more tender, around five minutes. Serving Suggestion: After the oil has been heated, add thinly sliced garlic or freshly minced fresh ginger to the pan to make it crackle and smell good.

Garnish with toasted coconut, shredded fresh cilantro and/or mint leaves, and finely sliced scallions when the zoodles have finished cooking.

Blanched Zoodles Cooking Recipe

Fill a pot with water until it is 3/4 full of the way full. A hefty quantity of salt (about 1 tablespoon) should be added — the general rule of thumb is that the water should have a salty taste like the ocean. Bring the water up to a rolling boil. Add the zoodles to the saucepan and simmer for about three minutes, or until their green color becomes more vibrant. Drain the zoodles and set them aside. When it’s hot outside and you can’t bear the thought of turning on the oven, this quick blanching approach is especially useful for giving vegetables a bit more bite and depth.

Best recipes for sauce-drenched Zucchini Noodles

In a large sauté pan, heat the marinara (or your favorite spaghetti sauce). Once little bubbles begin to appear around the edges of the pan, put in the zoodles and cook for a few minutes, or until they reach the desired consistency, stirring often (about two to three minutes for toothsome al dente or four to five minutes for slippery soft strands).

In less than five minutes, you might have the perfect lunch or supper on the table. Instead of marinara, create a garlic white wine sauce to combine with the zoodles and small slices of carrot and bell pepper for a zoodle primavera dish instead.


Are you ready to incorporate some zucchini noodles into your upcoming meal? On Pinterest, you may share your healthy eating recipes and get more healthy eating ideas. Even while Brit + Co may utilize affiliate links to promote items offered by other parties, the company always provides genuine editorial recommendations. (Photos and recipe courtesy of Annelies Zijderveld / Brit + Co.) This article has been revised from a previous version of it.) Annelies Zijderveld is a Dutch actress and model.

Her culinary writing and photography have appeared in a variety of publications, including Paste Magazine, The Kitchn, TODAY, Darling Magazine, AllRecipes, and others.

Leave a Comment

Your email address will not be published. Required fields are marked *