Zucchini Noodles are not only delicious, they’re a great way to get some more veggies in your diet!
Zucchini Noodles (zoodles) have been a thing on the internet for a while, thanks to the gluten-free and paleo folks, but everyone can easily incorporate them into their family’s diet. There are two parts to it, though: how to make zucchini noodles and how to cook zoodles!
My zucchini noodles recipe below is for plain noodles, but don’t be afraid to dress them up! Serve with baked chicken and blender spaghetti sauce or puttanesca to make an entree, and a bit of fresh fruit (or nutella brownies) for dessert.
Zucchini Noodle Ingredients
- Zucchini – Make sure the zucchini is fresh and firm. Larger ones are easier to spiralize, but smaller ones are usually firmer and less watery. Leave the skin on! This recipe also works well with summer squash.
- Butter – Use unsalted butter if possible. Salt can be added just before plating, but adding too soon can cause the zucchini to release its water, resulting in soggy noodles.
How do you make Zucchini Noodles
⭐ First, cut your zucchini on the spiral slicer. If you don’t have a spiral slicer, you can use a julienne peeler or a mandolin, both of which will give shorter, wider noodles.
⭐ Next, heat some butter up in your pan.
⭐ Then, toss the noodles in the butter until they reach desired consistency.
⭐ Finally, top your noodles as desired or just eat as is!
*Zucchini pasta goes great with our Italian Dressing Chicken Recipe too!*
Preparation and Storage
You can use zucchini noodles in place of many sauced pastas. Once you’ve tried them, you may never eat that high-carb pasta again!
Can I Cook Zucchini Noodles in the Oven
Yes, you can cook zucchini noodles in the oven, like most vegetables. After spiralizing spread them out on a roasting pan and place them in the oven for about 15 minutes.
You do not have to squeeze the water out first, but you can pat them dry after taking them out of the oven to get any water that has been drawn out.
How Do You Make Zucchini Noodles Not Watery
To make Zucchini Noodles not watery, put them in a colander after spiralizing and sprinkle with a bit of salt. Let the zucchini drain for about 30 minutes.
Once drained, gently squeeze out any excess water. Do not try to get it all out or you’ll have limp noodles! You can also roll them gently in a clean kitchen towel before putting them into the pan.
Do not overcrowd the pan, and do not cover. Cooking on a medium heat will allow water to evaporate out of the noodles.
Do not boil zoodles or use the microwave, as both can give you very soggy noodles.
What can I Season Zucchini Noodles With
You can season your Zucchini Noodles with salt and pepper for a quick dish. However, you can also try a bunch of spices out to see what works for you!
I like a little garlic and onion powder on mine, and wouldn’t a nice dash of Italian seasoning, Zaatar, or Herbs de Provence be good? You can also use a sauce like our stir fry sauce, chimichurri, mushroom sauce, or a puttanesca!
Can You Freeze Zucchini Noodles
You can freeze Zoodles, but they will lose their firmness and could end up a soggy mess. If you want to store some of your garden’s bounty, a better option is dehydrating them!
Frequently Asked Questions
What Do Zucchini Noodles Taste Like
Zucchini noodles taste like zucchini, but have a different texture. They have a mild, sweet flavor and, in my opinion, a preferable texture to other zucchini dishes, as the sometimes bitter, soft middle is removed.
Like many pastas, the noodles are there as a carrier for the sauce. They do not have the same al dente texture of a well cooked pasta, but they also do not have the high carb load.
Can I Eat Zucchini Noodles Raw
You can eat the Zucchini Noodles raw! Tossing the zucchini with a salad dressing or a bit of oil, adding them to salads, or just eating the noodles alone are all great options.
I love to toss raw zoodles with our Cilantro Garlic Sauce.
Is Zucchini a Vegetable
Zucchini, technically, is not a vegetable but a fruit. Specifically, a pepo. But I’ll refer you to a quote by Miles Kington: “Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.”
Tips and Tricks
How Do You Make Crispy Zoodles
To make crispy Zoodles, follow the directions for making them not watery. You can also dehydrate your Zucchini Noodles!
Dried noodles can be stored and tossed into soups and sauces for a nice vegetable addition down the road when zucchini isn’t quite so plentiful.
How Do You Take the Bitterness Out of Zucchini
To take the bitterness out of zucchini, start by making sure you are using the freshest zucchini you can. The cooking process will take some of the bitter taste out as well.
Adding cream sauces will mellow out the bitter notes, as will a salt and vinegar combination sprinkled onto cook veg.
If the zucchini is extremely bitter do not eat it, as it can cause stomach upset.
Isn’t it nice to find a quick and easy way to increase the nutrition you are bring to your table? Zoodles fit into so many diet lifestyles!
Are Zucchini Noodles Healthy
Zoodles are healthy! They are low in calories, low in carbs, gluten-free, fully of vitamins, minerals, fiber, and antioxidants.
Do Zucchini Noodles Have Carbs
Zoodles have carbs, as do all vegetables. However, they fit into a low carb diet, as they are also full of fiber! A medium size zucchini has around 6g of carbs, 2g of fiber, so a net of 4g carbs.
Are Zucchini Noodles A Good Carb
They are a “good” carb, as vegetables are naturally higher in fiber, so digestion and release of sugars into the bloodstream are slowed.
Are Zucchini Noodles Good for Weight Loss
Zoodles are good for weight loss, both as an additional vegetable into your diet and as a substitute for pasta. A serving of Zucchini Noodles will add about 33 calories and 4g of net carbs, whereas a bowl of pasta can add upwards of 400 calories and 90g of carbs!
Zoodles also have a good amount of bulk, so they are filling.
Are Zucchini Noodles Keto
Zucchini Noodles are keto, as most non-starchy vegetables are. Keto dieters usually try to keep their carb load below 25g-50g/day or so (depending on the dieter), so a small serving adds fiber, vitamins, and minerals without overloading the carbs.
Complete this meal with our recipe suggestions!
More Healthy Sides
Tools we love
- Spiralizer – Even if the only thing I ever made with this was zoodles (zucchini noodles), it would be 100% worth the cabinet space. Thankfully though, it’s not the only thing I make. My kids love spiralized apples, and hubby and I are partial to curly fries!
- Julienne peeler – Want to make some super quick zucchini noodles for one, or quickly shred some carrots for your salad? This julienne peeler is the perfect solution! Great for folks in apartments or small spaces too.
- Mandolin slicer – Make pickle slices, or scalloped potatoes. French fries, and shaved onion. You won’t get a better or quicker thin slice than with this mandolin. Just make sure to use the safety guard, no one *actually* wants a knuckle sandwich!
- Calphalon everyday pan – This is a 12″ two handled pan that you will use pretty much every day. Which, of course is why it’s called an everyday pan. I have this one and the Le Creuset version. I use a whole lot of pots and pans in my line of work (apologies to my husband, the dishwasher!) and these are by far my most frequently used pans.
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How to Make Zucchini Noodles
- 1 Zucchini
- 1 tablespoon Butter
- Cut your zucchini up into long noodle-like pieces. (Be sure to save the middle for another dish!) You could use a knife if you have mad skills, but I don't, so I use a julienne peeler or spiralizer.
- Squeeze out excess moisture.
- Melt a butter in a pan over medium/low heat.
- Toss the noodles in and cook until you reach desired consistency.
- Salt and pepper to taste. Enjoy!