Looking to add a healthy and delicious twist to your meals? Look no further than this zoodles recipe! Zoodles, or zucchini noodles, are a fantastic alternative to traditional pasta. They offer a lighter, low-carb option packed with nutrients. Whether you’re following a specific diet or simply looking to add more veggies to your meals, zoodles are a versatile and flavorful choice.
From simple stir-fries to creamy pasta dishes, zoodles can be used in various recipes to create satisfying and nutritious meals. Let’s dive into the world of zoodles and discover how to make them the star of your next meal!
When it comes to cooking these noodle alternative, you have various options. You can sauté them until tender (which we’re doing today), quickly blanch them, boil them if you prefer, or braise them for added flavor. I used to prefer the raw method—just a drizzle of olive oil, salt, and pepper, and it’s done! So, let’s dig into a hassle-free zoodles recipe that’s easy to make and flavorful.
This Zoodles Recipe Is: Low Carb, Gluten Free, Paleo, Vegetarian and Vegan
Table of Contents
5 Reasons to Love This Recipe
This is the best zoodles recipe out there; if you don’t believe me, these reasons will convince you! This recipe is:
- Simple – just two ingredients!
- Packed with super healthy ingredients!
- A versatile base for other recipes!
- Kids also love it!
- Amazingly fresh and inexpensive!
Is Zoodles Recipe Low Carb?
Yes, this zoodles recipe is low carb. Each cup of zucchini has only 3 grams of net carbs, which means it’s perfect as a side dish or a base for many other yummy recipes!
Also, if you want to know if zucchini is actually a low-carb vegetable, check out my article “Is zucchini low-carb” to learn more about its carb content.
Zucchini Recipe Ingredient List
To make fresh zucchini noodles, you will need the following simple ingredients:
- 3 medium zucchini, washed thoroughly
- 2 tablespoons olive oil
- Kosher salt, to taste
Note: Use straight zucchini for easier zoodle-making with most spiralizers. Curved ones can be tricky to spiralize!
Ingredient Substitutions
This recipe requires only 3 ingredients, so no particular ingredient substitutions exist. However, you can consider this alternative:
- Olive oil: Swap olive oil with avocado oil or MCT oil for a change in flavor profile and added health benefits.
Additional Ingredients
Get ready to take your spiralized zucchini noodles to the next level with these keto-friendly ingredient additions:
- Add a protein: Elevate your zoodles with grilled chicken, shrimp, or cooked marinated beef strips for extra flavor.
- Add vegetables: Cherry tomatoes and red bell peppers are perfect companions to zucchini, and the best part? No cooking is required!
- Add some sauce: Give your zoodles a saucy makeover with homemade basil pesto, tangy tomato coulis, or hearty beef Bolognese.
- Spice it up: Kick the flavor with a dash of red pepper flakes, fragrant fresh herbs like basil or parsley, and a generous sprinkle of freshly grated parmesan cheese. Delish!
Note: Additional ingredients are just there to improve the flavor; they are not part of the original recipe.
Cooking Tools Required
To make this Zucchini Noodles, you’ll need the following tools:
- Vegetable spiralizer or handheld spiralizer
- Sauté pan
- Tongs
- Sheet pan
How to Make Zoodles: Complete Cooking Guide
Cooking Methods
- Sautéing
Preparation Steps
- Gather all the ingredients and tools.
- Wash the zucchini.
Cooking Instructions
- Get the spiralizer out and ready to use with the noodle blade.
- Cut off the ends of the zucchini. If your zucchini are bent, please refer to the My Pro Tips in the blog post to get the most yield from them.
- Spiralize the zucchini, catching all the noodles in a sheet pan.
- Heat a sauté pan over high heat with 1 tablespoon of olive oil. When the oil shimmers, add in ½ of the zucchini noodles. Using tongs, cook for 2 minutes, moving around. Add in a pinch of salt. Continue to stir for 1 minute more. Remove the zoodles from the pan and set aside.
- Discard any liquid remaining in the pan. Reheat and repeat the step above.
- Top with your favorite sauce and enjoy hot!
Step 1: Spiralizer with zoodles shooting out. Note the half sheet pan to catch them all!
Step 2: This is just a portion of the three medium zucchini used for this recipe. Fresh!
Step 3: Cook the zoodles in small batches in the saute pan for best results.
💡 My Pro Tip
When it comes to zucchini for this recipe, here’s what you need to know: opt for straight zucchini whenever possible; if not, slice them across the circumference before spiralizing. Choose medium-sized zucchini over large ones to avoid excess seeds and water. Cut the zoodles as they come off the spiralizer to manage their length, and avoid making them ahead of time to prevent them from turning mushy.
If preparing in advance, keep the zucchini noodles raw and cook them quickly when needed. And if you’re topping them with a hot sauce like Bolognese, there’s no need to cook the zoodles beforehand; the sauce will do the job perfectly!
⏲️ Time-Saving Tips
- Pre-spiralize zucchini in advance and store in the fridge until ready to cook.
- Opt for medium zucchini over large ones for quicker spiralizing.
- Choose pre-made sauces or toppings to streamline the cooking process.
What to Serve With the Zoodles?
Enhance your zoodles experience with these perfect low-carb pairings:
- Tandoori Style Grilled Chicken: Serve grilled chicken with zucchini spaghetti to enjoy a complete meal. The combination is mouthwatering!
- Broccoli Cheese Soup: Enjoy a cozy combination by serving zoodles alongside a warm bowl of broccoli cheese soup, adding texture and lightness to this creamy dish.
- Baby Back Ribs: Pair these gluten-free, low carb zoodles with tender baby back ribs for a hearty and flavorful meal.
- Crispy Golden Rotisserie Chicken: Complement the succulence of rotisserie chicken with zoodles for a light and wholesome meal, perfect for any night of the week.
- Low Carb Meatball: Enjoy an authentic meatball and spaghetti experience by pairing these juicy meatballs with zucchini noodles! You’ll love the combination so much!
Storage and Reheating Instructions
Storage Tips
- To prevent raw zoodles from breaking down, store them in the fridge for about a day. Place them in a bowl and cover with plastic wrap; avoid adding salt or oil.
Reheating Tips
- For optimal texture, reheat zucchini noodles on the stove over medium heat for 2-3 minutes, or until warmed. Avoid overheating to prevent mushiness.
Note: Zoodles do not freeze well; avoid freezing as it can significantly lose texture and flavor.
Recipe Conclusion
This Zoodles Recipe is perfect for anyone looking to add more veggies to their diet without sacrificing flavor or texture. With their versatility, zoodles have become a favorite ingredient in many kitchens. From stir-fries to pasta dishes, zoodles can be transformed into delicious meals that are both satisfying and nutritious. Plus, they’re easy to make and pair well with a variety of sauces and toppings.
Back in my cooking school days, zoodles were a staple, always paired with a flavorful marinara sauce. In this recipe, I’ve jazzed up my Easy Marinara Sauce with Pepperoni and artichoke hearts, creating a dish that tastes like it simmered for hours but comes together in under 30 minutes. It’s those kind of recipes that truly steal my heart.
Do you have questions or thoughts, or just want to share your zoodle adventures? Drop them in the comments below – I’d love to hear from you!
You can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
More Side Dish Recipes With Zucchini:
FAQs
To make zoodles, you need to spiralize zucchini into noodle-like strands. A spiralizer is a perfect kitchen gadget for this!
Sauté them briefly over high heat or blanch them quickly in boiling water, and there will be no excess water.
Salting zucchini draws out excess moisture, helping to prevent it from becoming soggy when cooked.
Zoodles may taste bitter if the zucchini is too mature or the skin is left on. Use younger zucchini and remove the skin to avoid bitterness.
Zoodles Recipe 🍜
Ingredients
Zucchini Recipe Ingredient List
To make fresh zucchini noodles, you will need the following simple ingredients:
- 3 medium zucchini washed thoroughly
- 2 tablespoons olive oil
- Kosher salt to taste
Instructions
Cooking Instructions
- Get the spiralizer out and ready to use with the noodle blade.
- Cut off the ends of the zucchini. If your zucchini are bent, please refer to the My Pro Tips in the blog post to get the most yield from them.
- Spiralize the zucchini, catching all the noodles in a sheet pan.
- Heat a sauté pan over high heat with 1 tablespoon of olive oil. When the oil shimmers, add in ½ of the zucchini noodles. Using tongs, cook for 2 minutes, moving around. Add in a pinch of salt. Continue to stir for 1 minute more. Remove the zoodles from the pan and set aside.
- Discard any liquid remaining in the pan. Reheat and repeat the step above.
- Top with your favorite sauce and enjoy hot!
Notes
Enjoy your time in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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21 Responses
Great recipe! I was afraid to try it since I normally am not a fan of zucchini. It’s great with my favorite puttanesca sauce. I’m wondering if you think that a cheese sauce might work as a mac & cheese substitute.
I have used a cheese sauce on them before and my daughter ate it up. She had several bowls!
This sounds great- I’m going to try it next time we make some. I just bought a new hand-held spiralizer that I love too- going to put it in the new post. Thanks for writing!
Hi Colleen:
For most of my life I really disliked zucchini. It’s only in the last five years or so that it has become a staple in our house. I’ve got a bunch of fun zucchini recipes that really make it taste fantastic too- take a quick look in the search box.
I’m going to be making the zoodles in a delightful cheese sauce that we made at our catering company. So rich and foolproof too! I’ll be getting to this as the weather cools off- stay tuned!
Have a great day today-
Scott
will you share the recipe for the raw version that takes 8hours?
Hi Joan:
I just shared it in a comment above.
Hope it helps.
I am grateful you stopped by and I hope you have an excellent day in the kitchen!
Scott
How do you make raw zoodles? I’m curious that you said it takes 8 hours.
Hi Aleh:
So to make the raw zoodles, go ahead and spiralize them. Place them on a tray where they are all spread out evenly. Sprinkle liberally with salt. Cover with plastic wrap and let sit. After 4 hours (if you are able to) drain off the liquid. Let sit for 4 more hours, drain again and you will notice that the zucchini is much more like a noodle than when they are just spiralized. When we were not able to drain off the liquid, I spread the spiralized zucchini out on a wire rack in the baking sheet before covering with plastic wrap. Also, the plastic wrap is completely optional- I just do it to keep everything neat and tidy.
Hope this helps. Thank you for writing and have a delightful day in the kitchen!
Scott
Thanks- this recipe is perfect! We make it all the time.
Hi Mark:
Thanks for sharing your thoughts. It is light and so tasty! My family loves it.
Take care and happy eating!
Scott
Just made these zoodles again today, and they were fantastic as always! So light and yet filling. What type of grilled meat would pair well with this?