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Learn how to make zucchini noodles right at home! It’s an easy and versatile way to get in some extra veggies. The perfect gluten-free alternative to noodles and pasta in just a few minutes.
How to Make Zucchini Noodles
Zoodles have become a very popular low-carb, gluten-free option used for pasta dishes, stir fry recipes, and salads alike. I’ve been using them for years to replace noodles in various Asian dishes like my Ginger Chicken Zucchini Noodle Bowl and to use in place of spaghetti for a low-carb option.
You can find them at any store, but they’re cheaper to make at home and so much better and fresher. For a relatively simple veggie, zucchini noodles are incredibly versatile. Eat them raw, cooked, warm, or cold.
Ingredients
- Zucchini: Medium-sized zucchini are best for noodles.
- Olive Oil: A good quality extra virgin olive oil for flavor and sauteeing.
- Salt and Black Pepper: A bit of salt and black pepper to enhance any other ingredients you are using.
Step-by-Step Instructions
- Start by washing 2 medium-sized zucchini and trimming the ends off.
- Place 1 zucchini in the spiralizer, turning the handle to create thin, long noodles. Repeat with the 2nd zucchini. (Use a julienne peeler to make thin strips or a vegetable peeler for wider ribbons by peeling the zucchini lengthwise.)
- They’re ready to serve if you’re using raw noodles for your dish.
- To cook the zoodles, add olive oil to a large pan and heat over medium heat. Quickly sauté the zucchini noodles in the pan for 2-3 minutes. I like to toss the noodles frequently. Zucchini cooks very quickly, so be careful not to overlook to avoid sogginess. I like to season lightly with salt and people before serving them with my preferred toppings or sauce.
Tips and Suggestions
- If sautéing a large batch, cook the zucchini noodles in batches to avoid overcrowding. This helps them cook evenly and prevents them from becoming too soft.
- After spiraling, lightly salt the zucchini noodles and let them sit for 10-15 minutes. This helps draw out excess moisture. Then, gently pat them dry with a paper towel or clean kitchen cloth.
- You don’t need to peel the zucchini. The skin is edible, adds color, and contains nutrients. If you prefer a smoother texture, you can peel it, but it’s optional.
A spiralizer works best for long, spaghetti-like noodles. However, you can also use a julienne peeler for thinner strands or a vegetable peeler to create wider ribbon-like noodles.
Serving Suggestions
I love these zucchini noodles for a low-carb pasta dish paired with gluten-free spaghetti sauce. You can also serve them hot with pesto sauce or in a cold pesto salad. They’re also the perfect additions to a stir fry dinner, cold noodle salads with turkey meatballs, and under my gluten-free apricot chicken.
Storage Instructions
Store your zoodles uncooked in an airtight container in the fridge for up to 3 days.
For the best texture, cook them just before serving.
Similar Recipes
- Gluten-Free Zucchini Muffins
- Gluten-Free Zucchini Bread
- Gluten-Free Egg Noodles
- Butternut Squash Mac and Cheese
- Stuffed Acorn Squash
How to Make Zucchini Noodles
Equipment
- 1 Spiralizer julienne peeler, or vegetable peeler
Ingredients
- 2 zucchini, medium-sized
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Instructions
- Wash and trim the ends of the zucchinis.
- Use a spiralizer to create long, thin noodles by placing the zucchini in the spiralizer and turning the handle. If using a julienne peeler or vegetable peeler, peel the zucchini lengthwise to create thin strips (julienne for thinner, vegetable peeler for wider ribbons).
- If eating raw, the noodles are ready to serve. Toss them with your favorite sauce, pesto, or dressing.
- For cooked noodles, heat olive oil in a large skillet over medium heat.
- Add the zucchini noodles to the skillet and sauté for 2-3 minutes, tossing frequently. Do not overcook to avoid sogginess.
- Season with salt and pepper to taste, then serve with your preferred toppings or sauce.
Notes
- If sautéing a large batch, cook the zucchini noodles in batches to avoid overcrowding. This helps them cook evenly and prevents them from becoming too soft.
- After spiraling, lightly salt the zucchini noodles and let them sit for 10-15 minutes. This helps draw out excess moisture. Then, gently pat them dry with a paper towel or clean kitchen cloth.
- You don’t need to peel the zucchini. The skin is edible, adds color, and contains nutrients. If you prefer a smoother texture, you can peel it, but it’s optional.
- A spiralizer works best for long, spaghetti-like noodles. However, you can also use a julienne peeler for thinner strands or a vegetable peeler to create wider ribbon-like noodles.
- Store your zoodles uncooked in an airtight container in the fridge for up to 3 days.
- For the best texture, cook them just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
