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 Noodles
Zucchini Noodles {ZOODLES}
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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?
They 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.
A delicious sauce on top of zucchini noodles will provide tons of flavor! You can use an easy blender spaghetti sauce, an alfredo sauce, or a puttanesca sauce to bring the flavor home.
Can you eat zucchini noodles raw?
Yes, absolutely! Use them in place of the noodles in our macaroni salad recipe, or toss them with some fresh tomatoes and a little homemade creamy Italian vinaigrette dressing. I love to eat raw zoodles with our cilantro garlic sauce too!
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.
Nutrition
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. 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!
- Turkey Meatballs
- Chimichurri
- Baked Salmon
- Meatloaf Recipe
- Baked Pork Chops
- Blender Spaghetti Sauce
- Puttanesca
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
Zucchini Noodles
Ingredients
- 1 Zucchini
- 1 tablespoon Butter
Instructions
- 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!
Video
Notes
Nutrition
Try serving our Shrimp Scampi over a bowl full of zucchini pasta, or swap out the pasta for these in our Easy Veggie Noodle Stir Fry or Sausage Italian Soup!
Zucchini Noodles {ZOODLES}
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6.29.12
Jo-Lynne {Musings of a Housewife} says
YAY! I have tried doing this with a regular veggie peeler, but I just ordered the Julienne peeler and I can't WAIT to try it now! We also love spaghetti squash in the fall for these types of dishes.
I also just subscribed to your blog via email so I can get all your Paleo recipes. I am going to start down this road, myself. Maybe not 100% but I'm gonna aim for 80% at this point. (I like my cheese too much to go great guns.)
Tracey says
We've had them twice now…once with butter and bacon, and last night as a carbonara (bacon/eggs). Delicious! I've got to get a julienne peeler, as my noodles are more fettucini.
Jo-Lynne, read Mark Sisson's "The Primal Blueprint." It's paleo but he's ok with dairy, if you can tolerate it. After the Whole 30 I went Primal, but eventually went paleo, as I discovered dairy really didn't agree with me.
BTW, anyone who wants to really jump in should read "It Starts With Food." Best explanation, most practical and totally works.
Jo-Lynne {Musings of a Housewife} says
Tracey, thanks so much! I am familiar with Mark Sisson. I think he's on the right track for sure. I just haven't wanted to dive in till now. I will look into It Starts With Food.
Elaine says
Hi April,
I make zucchini noodles all the time! Taylor loves them. I do have a spiral slicer and I must say, it is awesome. Angel hair zucchini noodles. Anyway, I add an extra step which I think makes them really good. After I make the noodles I put them in a colander and toss them with salt. I let them stand for about 20 mintues or so then press out all the liquid. I then just toss them in a pan with butter and they turn out really good.
Heidi@OneCreativeMommy.com says
What a great idea! I just found you from musings of a housewife. I'll be pinning this recipe.
Linda says
What a great informative post! I love zoodles and cook them often in our house. They are, as you said, a great sub for pasta and I’ve used them in both casseroles and salads. When I do use them in pasta sauce I just throw them in the hot sauce for 1-2 minutes then serve.
wilhelmina says
Once you try these zoodles they will quickly become a staple! So good!
Wilda Nommay says
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