These zucchini noodles are so simple to make: just a little fresh zucchini and add your favorite pasta sauce . You can also saute them with oil and seasoning for a great keto or low-carb option.
Prep Time 15mins
Total Time 15mins
Course Main Course
Cuisine American, Italian
4medium to large zucchini
Your favorite pasta sauce recipe
Optional garnishes of grated parmesan or shredded parmesanfresh basil
Gently wash and dry your zucchini.
Cut off each end of the zucchini (or per your instructions for your spiralizer). I used my spiralizer attachment for my food processor. Spiralize the zucchini.
Spread the spirals on a sheet pan and sprinkle with salt. The salt aids in the moisture removal from the zucchini so you don’t have soggy noodles. Let the noodles sit for 10-15 minutes. Then gently blot with a paper towel to remove the moisture and maintain the noodle shape.
You can eat the zoodles raw with warm pasta sauce if desired.
You can also saute the noodles in a skillet for 2-3 minutes, don’t overcook or they will get soggy. You can use 1 Tablespoon of oil in the pan if you want but they have so much moisture in them they really don’t need it.
Season the noodles with salt and pepper as desired.
Top with pasta sauce, shredded parmesan, and fresh basil.
PRO TIP: Your food processor may also have a spiral slicer attachment.