Zucchini noodles are a healthy alternative to regular pasta and are a great way to get more veggies into your diet. Learn how to make zucchini noodles here.
Zucchini noodles are my favorite low carb noodle, made with one ingredient: zucchini! With the use of a spiralizer or julienne peeler, you can create noodles out of all your favorite vegetables!
Zucchinis are my favorite vegetable to make noodles out of because they have a soft texture and take on the flavor of whatever sauce you add to them.
How To Make Zucchini Noodles
To make zucchini noodles (aka zoodles), you will need 1-2 medium-sized zucchinis and a spiral slicer, julienne vegetable peeler, mandolin or a spiral cutter.
Next, look at the manufacturer’s instructions on using the slicer you’re using to make your noodles. You’ll see that I used a handheld spiralizer in the photos below, which works well. You need to cut the ends of the zucchini off, then cut the zucchini in half for the handheld slicer before putting it through the slicer.
Once you’ve spiraled the zucchini noodles, you can use them fresh, cook them, or freeze them for later.
How To Cook Zucchini Noodles
I prefer to use zucchini noodles raw, but if you’d like them to have a softer texture you can cook them. Be careful not to over cook them, because they will become soggy and mushy very quickly. I simple sautéed them in a pan with olive oil over medium-high heat for 1-2 minutes until they’re al dente. When I use a sauce with my noodles I will add the zoodles to my spaghetti sauce for a few minutes prior to serving them.
How To Serve Zoodles
I like to enjoy them in homemade spaghetti or with my homemade garlic Alfredo sauce, topped with shrimp or chicken. Anther great way to prepare them in a dish to toss them with fresh pesto and parmesan cheese.
FAQ
- Can you freeze zucchini noodles? Yes! They freeze really well. To re-heat them, simply leave them out to thaw overnight, or gently warm them up in a skillet.
- Can I microwave zoodles? Yes! But again, make sure not to cook them too long or they will get mushy. I suggest cooking them in 30 minute increments to prevent them from over cooking. Once they’re warmed up, strain out the access water and top with butter, sea salt and pepper to taste and your favorite sauce or topping.
- Can I bake with zucchini noodles? Absolutely! I’ve used them in my lasagna and other baked Italian dishes. The key thing to remember is that the noodles will release a lot of water while baking, so use less liquid when baking with them.
- How do I make z noodles without a spiralizer? If you don’t have any special tools or slicers, you can simple slice the zucchini into long thin strips with a sharp knife. This method is time consuming but it works for making homemade zucchini pasta.
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PrintHow To Make Zucchini Noodles
Zucchini noodles are a healthy alternative to regular pasta and are a great way to get more veggies into your diet. Learn how to make zucchini noodles here.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Side Dish
- Method: Spiralizer
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1–2 medium size zucchini
- Spiral Slicer, Julienne Peeler or Spiral Cutter
Instructions
- Follow the manufactures instructions that come with the slicer you purchase. I use this spiral slicer which is very easy to use. All you have to do is slice your zucchini into 2-3 inch chunks (make sure to cut the zucchini evenly). Place one piece of zucchini into the slicer and turn the slicer until the zucchini is sliced up.
- Serve with homemade alfredo sauce or your favorite pasta sauce.
- We also make carrot, beet, sweet potato, cucumber, and squash “pasta” and salad with our spiral slicer! You can make a colorful salad with different veggies from your garden.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 25
- Fat: .5g
- Carbohydrates: 4.6g
- Fiber: 1.5g
- Protein: 1.8g
This recipe was originally published on August 19th, 2013 and was updated with new images and content on March 3rd, 2022.
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I have made zucchini spirals many times as a low-cal substitute for spaghetti noodles, putting small ones, pared only at the ends, one at a time through the spiralizer. I then cut through the spirals several times with a knife so that they are a nice size. I have always sautéed them after letting them sit for a while in a clean kitchen towel to draw some of the moisture from them. I may try only heating them gently next time, though. Most important for me: purchasing a larger quantity of zucchini because they shrink when sauteed!
★★★★
Can freeze them ?
To cook? Pot of boiling water for how long?
was wondering how i could do it with out the fancy gadget?
Love your Information all the time! Thank you Coconut Mama 😀
Would love to follow your spiral blog. Please would you be able to post your website. Thank you
Love that you’re giving zucchini pasta the spotlight! I love it so much, I started a food blog dedicated entirely to spiralizing!! Love your blog and love this post.
we can’t slice them fast enough…my daughters eat them raw and when cooked, we never have enough!! thanks!
Silly question, do you cook them or eat raw?
Both. I like it raw but my kids like them cooked. They taste good either way! 🙂
Not a silly question…because I was going to ask, too! 🙂
This is a nice one, much less bulk than some of the others I have seen and less wasteful, too. Thanks!