June 27, 2022Review Recipe
Table of Contents
Grab your spiralizer because these easy, homemade zucchini noodles, sometimes called zoodles, are sure to become a fast favorite with your entire family. This underappreciated vegetable has a mild flavor and tender flesh that will become an often requested gem with this recipe.
Zucchini Noodles Ingredients
- 4 medium to large zucchini
- 1-2 teaspoons of salt
- Your favorite pasta sauce recipe
- Optional garnishes of grated parmesan or shredded parmesan, and fresh basil
SUBSTITUTIONS AND ADDITIONS
ZUCCHINI: This recipe would work for both green and yellow zucchini.
VEGETABLES: You can spiralize so many different vegetables. Sweet potatoes, squash, anything you can get your hands on, really, would make yummy vegetable noodles.
TOPPINGS: Zucchini noodles are incredibly versatile and can be served in so many different ways. One of the more popular options is topped with one of your favorite sauces, imitating a spaghetti dish. You can also mix your zoodles with a little olive oil and garlic and top with a bit of parmesan cheese for a simpler “pasta” dish.
How To Make This Zucchini Noodles Recipe
OUR RECIPE DEVELOPER SAYS
You can make zucchini noodles in lots of different ways. Just follow the directions for your specific model of spiralizer.
STEP ONE: Gently wash and dry your zucchini in cold water.
STEP TWO: Cut off each end of the zucchini with a sharp knife (or per the instructions for your spiralizer) and spiralize the zucchini.
Your food processor may also have a spiral slicer attachment.
STEP THREE: Spread the spirals on a cookie sheet lined with parchment paper 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 to 15 minutes. Then gently give them a quick pat with a paper towel to remove the moisture and maintain the noodle shape.
STEP FOUR: At this point, you can eat the zucchini noodles raw with warm pasta sauce if desired. If you would like to cook them, follow our suggestions below.
HOW TO COOK ZUCCHINI NOODLES
STEP ONE: Cooking zucchini noodles is easy! There are lots of zucchini noodle recipes and methods that you can try including steamed or roasted. You can quickly cook them in a pot of boiling water as well. You could also try cooking them in an air fryer.
STEP TWO: You can sauté the noodles in a large skillet for 2 to 3 minutes, don’t overcook or they will become a soggy mess. 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.
STEP THREE: Season the noodles with a bit of salt and black pepper as desired. Top cooked noodles with pasta sauce, shredded parmesan, and fresh basil.
How To Serve
We love to top zucchini noodles with homemade marinara sauce, but there are many other options as well. You can toss them with pesto, a bit of olive oil, or serve with chicken (I love our baked chicken breasts) or with shrimp.
You could make a lemon and garlic butter sauce to toss the noodles in. Top with parmesan cheese for a perfect flavor. You could also sauté the zucchini noodles with some butter or oil, minced garlic, and extra veggies to create a yummy stir fry.
I think you’ll find them to be delicious no matter how you serve them. Pair with a simple Caesar salad and you’ll have a tasty meal to enjoy in no time.
IN THE FRIDGE: Store your zucchini pasta in the fridge in an airtight container for 2 to 3 days.
IN THE FREEZER: You can freeze zoodles, however, be warned that the consistency and texture can really change once you thaw them out.
If you have more zucchini noodles than you can eat, I would suggest popping them into a freezer-safe bag or container. When it’s time to use them, take them out and add them to a recipe while they’re still frozen. You could add them to a soup or stir fry, or even in a smoothie.
Zucchini noodles are such a delicious alternative to regular pasta. This recipe lets you make your own zucchini noodles for yummy zucchini pasta. Serve with sauce, olive oil, or a bit of parmesan cheese. The possibilities are endless!
FREQUENTLY ASKED QUESTIONS
You can make veggie noodles out of plenty of different vegetables. Try sweet potatoes, squash, carrots, and turnip as great options.
There are plenty of dishes that you can use zoodles in. Try a stir fry or mixed with ground meat and seasonings. Try them in soup, salad, or on top of burgers or sandwiches.
Most stores that carry kitchen supplies will carry spiralizer tools. You can also find them online with a quick search.
More Recipes You’ll Love
- Keto Chili
- Instant Pot Pot Roast
- Easy Lasagna Casserole
- Chili Mac and Cheese
- Baked Spaghetti
- Baked Ziti with Chicken
- Fried Rice Recipe
- Pizza Muffins
- Baked Ziti
- 4 medium to large zucchini
- 1 to 2 teaspoons salt
- your favorite pasta sauce recipe
- grated parmesan or shredded parmesan, for optional garnish
- fresh basil, for optional garnish
- 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 to 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 sauté the noodles in a skillet for 2 to 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.
- You can make zucchini noodles in lots of different ways. Just follow the directions for your specific model of spiralizer.
- Your food processor may also have a spiral slicer attachment