How much fun is this zoodles recipe? A ton of fun. Zucchini noodles are fast, delicious and wonderfully free of all things wheat and starch.
This zoodles recipe is: Gluten Free, Paleo, Primal, Vegan, Vegetarian, Low Carb & Wheat Belly friendly.
Fast, Fun & Family Friendly Zoodles Recipe
We’ve had our spiralizer for about four years now. It is one of the most wonderful kitchen utensils that we own. Why? The answer is simple: it makes vegetables more fun. Below I have a link (this is an affiliate link, but it is where I bought mine from!) to check out this awesome piece of equipment which will breathe new life back into boring vegetables! To make the zoodles, you need to have some kind of spiralizer… this recipe just won’t work without it!
So here’s the deal with this zoodles recipe… there are quite a few different ways to cook zucchini noodles. You can saute them (like we are doing in this recipe), you can blanch them, you can boil them, you can braise them as well. For years, I made them raw with olive oil, salt and pepper. Making them raw is about my favorite way to do it, but it takes eight hours for the preparation and most people just are not willing to invest that kind of time!
The saute method is not only fast, but it keeps the most volume for the zoodles. When you cook the zucchini noodle, it is going to lose quite a bit of water. For two children and two adults, I need to use at least 3 medium sized zucchini to ensure that everyone gets enough. If you are planning on a dinner party with all adults, plan on 1 medium zucchini per person. Sautéing the zoodles softens them slightly and adds a bit of salt which they need. Your mouth will never know that these aren’t pasta noodles!
Quick Kitchen Tip: There are a bunch of tips when it comes to making the zoodles recipe. Here they are:
- Make sure that you have a large enough pan to catch all the zucchini noodles. A bowl won’t work if you are using the countertop spiralizer. The best thing is a half sheet pan.
- Get zucchini which are medium in size. Large zucchini will have too many seeds and will give you a bunch of broken, watery zoodles. Nobody wants a limp zoodle.
- If the zucchini is bent, cut it in half across the circumference and run through two separate pieces. If you try to run a bent zucchini through the machine, you will get super tiny zoodle skins.
- Because zoodles are made out of zucchini, you will have some SUPER LONG zoodles. You may want to break some of these up before cooking them. It is much easier to do while they are raw than when they are cooked.
- When cooking this zoodles recipe, it is best to use tongs. You have to keep them moving in the pan, otherwise they will lose too much liquid and become soggy.
- Make sure NOT to start cooking these until just before you absolutely need them. Why? Because they get cold quickly and will turn to mush if you make them more than 30 minutes ahead. They also do not reheat well.
Okay, so without further ado, let’s get to this zoodles recipe.
Spiralizer Spiral Slicer at Amazon
So the link to the spiralizer is an affiliate link through Amazon. What this means is that I’d Rather Be a Chef will get a very small commission if you purchase the spiralizer through the link. It doesn’t cost you anything additional whatsoever.
This spiralizer is the same one I used for this recipe. It is also the same one that we used at my cooking school. Also the same one that we used for my catering company. It is a workhorse that can take a lot of abuse. It comes with three different blades and suction cups to the countertop. At just under thirty bucks, this is a really cool kitchen tool to have on hand!
- 3 Medium Zucchini washed
- Kosher Salt
- 2 TBSP Olive Oil
- 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 Cooking Tips in the blog post for how to get the most yield from them.
- Spiralize the zucchini, catching all the noodles in a sheet pan.
- Heat a saute pan over high heat with 1 TBSP of olive oil. When the oil shimmers, add in 1/2 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!
Final thoughts on the zoodles recipe:
Normally I don’t post up recipes that require special equipment. In this case, I made an exception simply because the spiralizer is a really cool kitchen tool. We have so much fun with this thing, making sweet potato corkscrews and squash noodles (recipes coming up!).
At my cooking school, we made so many zoodles and always topped them with some type of marinara sauce. For this recipe, I made our Easy Marinara Sauce with pepperoni, artichoke hearts and goodness. The best part is that it can be made in under 30 minutes and it tastes like you took all day. I love recipes like that.
As always, if you have questions, thoughts or general musings… please add them in to the comments section!