How to Make Zucchini Noodles
Discover how to create delicious zucchini noodles in the comfort of your own kitchen! This quick and simple method is a fantastic way to pack in more veggies. A great gluten-free substitute for traditional pasta, ready in no time!
Servings: 2 servings
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
Serving: 1serving | Calories: 95kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 16mg | Potassium: 512mg | Fiber: 2g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 35mg | Calcium: 31mg | Iron: 1mg