Home » Recipes » Courses » Dinner » How to Make and Cook Zucchini Noodles.Today, I’m showing you how to make zucchini noodles using a spiralizer, julienne peeler and mandoline.Just because you’ve decided to ditch wheat-based spaghetti doesn’t mean you really have to give up pasta.If you keep scrolling, you’ll also find a video that shows you how I use each device – so make sure to watch that!And finally, at the very end I’ve included some of my best tips along with my favorite zucchini noodle recipes.It’s the fastest tool of the bunch and requires the least amount of strength or effort (with suction cup feet to keep it in place).With this spiralizer, you can create your favorite carrot pasta, curly sweet potato fries or apple chips with easy to swap out blades.PROS: requires little effort/strength, performs the fastest, reasonably priced, sturdy and offers different blades/slicing options.The reason this tool makes #2 on my list is that it takes longer to slice (you rotate the zucchini, creating a rectangular shape), it leaves the largest core and the potential of nicking a finger is high (yep, I’m clumsy).CONS: takes longer to slice and leaves a pretty large core.I actually hummed and hawed about making the mandoline #2 on my list (because I love it that much) – but the julienne peeler won for size.The mandoline creates julienne noodles that are slightly thicker than a peeler, but does it in half the time.CONS: sharp blade (be careful with your fingers) and medium size for storage.While these attachments aren’t cheap, they’re automated by connecting to the power hub on the front of the mixer.It produces zucchini noodles most similar to the Paderno Spiralizer, though they tend to be flatter and not as consistently sized.Also, if you plan to spiralize other vegetables (like carrots and sweet potatoes), this tool will be the most difficult as it requires the most strength and effort.CONS: inconsistent noodles, requires strength/wrist power and lacks the versatility of the other options.So when you’re cooking zoodles, remind yourself that your intention is simply to heat them up and not really to “cook.” I failed miserably at this in the beginning.Today, I end up with perfectly crisp, al dente noodles every time.Not only is raw the easiest and fastest method, but the noodles are just as delicious cold as they are warm.Depending on the amount of noodles you have you may need to cook longer, though I would recommend 30-second increments to prevent over-cooking.This is a perfect cooking method if you’re making zucchini pasta with lemon garlic shrimp – or something similar.It’s quite simple to boil a pot of water, toss in your zucchini noodles and cook for one minute.Line a baking sheet with a paper towel and evenly distribute your noodles on top.The sea salt helps to draw out the moisture while the paper towel soaks it up.Cook for 10-15 minutes, then remove from the oven and gently squeeze the noodles in the paper towel to wring out any additional water.After making, eating and cooking zucchini noodles for several years I’ve learned a few tricks of the trade.If you’re using my favorite spiralizer to make your noodles, you’ll end up with super long strands .In order to more easily serve your guests, just use a pair of kitchen scissors to snip through some of the strands.In order to more easily serve your guests, just use a pair of kitchen scissors to snip through some of the strands.After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator.After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator.I don’t peel the zucchini before spiralizing as I love the added green color in my dish and extra nutrients it provides, like dietary fiber.the zucchini before spiralizing as I love the added green color in my dish and extra nutrients it provides, like dietary fiber.Don’t forget to make zucchini ribbons and spiralize lots of other veggies , such as carrots, squash, eggplant, potato, beets and parsnips., ▢ salt and pepper , to taste Instructions Slice the ends off the zucchini and place it on your spiralizer.Sprinkle on the grated parmesan along with salt and pepper, give them another toss in the pan, then serve them up.Copying and/or pasting full recipes to any social media is strictly prohibited.This post was originally published December 2015 and updated June 2017 and today, to include new content, photographs and a video. .
Zucchini Noodles with Butter and Parmesan
This 20-minute zucchini noodles recipe closely mimics the experience of eating real pasta.The cheesy, garlicky strands are unbelievably good!And you can mix in a cooked protein (such as chicken or shrimp) and turn these into a complete meal.The first time I made them I was delighted - they are so close to the experience of eating real buttered noodles!Savoring the cheesy, garlicky strands, I always think to myself, well, it's not EXACTLY like real pasta, but it's surprisingly close!(By the way, another good option is to use spaghetti squash noodles).You'll only need a few simple ingredients to make zucchini noodles.Given that you can now use packaged premade zucchini noodles, which wasn't an option a few years ago, this is a very easy recipe.Overcooking the zucchini strands will result in them being soggy.Then, after adding the garlic and letting it cook briefly, turn the heat off immediately.As I write here to update this recipe, in 2021, I am so happy that grocery stores now sell packaged zoodles (I get mine at Whole Foods).Like many other substitutes, this is an excellent one, and I do find it's very satisfying and amazingly close to the real thing.But it's still a substitute, making it appropriate for those willing to compromise a bit in order to meet their goals.Instead of butter, you can mix store-bought pasta sauce into the noodles.In that case, I would use ⅓ to ½ cup sauce and omit the spices.Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter. .
How to Make Zucchini Noodles
Healthy, easy & fun, they're the best way to add extra veggies to pasta salad, lasagna & more.Nowadays, spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut.Curly & long, they seem like a natural pasta substitute, but let me tell you – these fresh, vibrant veggie noodles can do so much more than sub in for spaghetti!They may seem intimidating to make at home, but with the right tools (spoiler alert: a spiralizer isn’t always necessary!Plus, making your own zucchini noodles is cheaper than buying them at the store, and it’s fun to transform a vegetable into your favorite pasta shapes.I outline my 5 favorite kinds of zucchini noodles below, along with the pros & cons of each method, what tools you’ll need, and what brands I’ve had the most success with.It’s pricier, but if you want to make sweet potato or butternut squash noodles, it’s the best option: it’ll cut through these tough vegetables without requiring tons of arm strength.I love this option because julienne peelers are tiny, so they’ll fit in any drawer.I love having a mandoline on hand to cut vegetables like radishes, cucumbers, and cabbage into paper-thin slices, but you can use one to make zucchini noodles, too!Use a sharp knife to slice your zucchini vertically into thin planks, and layer them into your next lasagna in place of the pasta.We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles!If you serve a warm sauce over the noodles, it will gently heat them through, so no actual cooking is necessary.We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles!Or simply toss them with olive oil and lemon juice, fresh herbs, and Parmesan cheese.Chop it up and toss it into a frittata or make zucchini pesto (there’s a recipe on page 275 of The Love & Lemons Cookbook). .
Green Giant® Veggie Spirals® Zucchini
These spiral-shaped vegetables are a great alternative to pasta that are gluten free and over 90% fewer calories than the leading brand of spaghetti.Veggies never tasted so good!So spark your creative side with simple, easy-prep ingredients while discovering tasty new ways to add more veggies to your plate. .
35 Best Zucchini Noodle Recipes
Zucchini might just be the most versatile squash in the produce aisle, capturing the hearts of veggie lovers everywhere for its ability to step in for other ingredients in favorite recipes.Your zucchini noodles can be sautéed, simmered, baked or even eaten raw for an easy weeknight dinner or healthy salad in no time.You can always pick up a pre-spiralized package from the refrigerated or frozen aisle of your supermarket, but our best spiralizers make easy work of creating zingy strands of zoodles or thin, luxe ribbons of shaved zucchini for all your favorite pasta recipes. .
How to Make Zucchini Noodles (Zoodles)
Zucchini noodles, or zoodles, are packed with nutrients and is a great way to make healthy all-vegetable pasta.There are multiple ways to cut the zucchini, no matter if you have a chef’s knife or a fancy spiralizer.Just a quick saute in olive oil, garlic, and a sprinkling of salt & pepper adds the perfect pop of flavor to make each bite irresistible and satisfying.Zucchini is an incredibly versatile ingredient with its tender flesh and neutral and subtly sweet flavor.There’s no need to peel the zucchini before cooking, as the dark green skin is very thin and helps it hold its shape.Use a sharp chef’s knife to cut long thin strips of zucchini noodles.Particular julienne peelers that have smaller teeth to create thin strips of vegetables, about 1/8-inch thick, and work well for zucchini noodles.Countertop Spiralizer: These handy larger units give more noodle size and shape options.To infuse more flavor into the recipe, garlic is cooked briefly in olive oil to enhance the aromatics and taste.I like to keep the recipe simple, lightly seasoned with salt and pepper, and garnish with freshly grated parmesan cheese and minced parsley.However, you can add ripe tomatoes, chicken, shrimp, plant-based proteins, or toss them in a pesto sauce for variety.I’d love to hear your experience in making zucchini noodles and what other ingredients you add to jazz them up!, ▢ 1 teaspoon minced parsley US Customary Metric Instructions Wash the zucchini and cut off the ends.Skillet Notes The noodles can also be cut into thin 1/4-inch wide strips using a chef's knife if a spiralizer is not available.Double the recipe if you're making more of an entree-sized serving 4 people, instead of as a side dish of zucchini noodles. .
Organic Zucchini Spirals & Zucchini Veggiccine – Cece's® Veggie Co.
Pre-packaged zoodles, like ours, also help improve digestion while staying low in calories and carbs, so your tummy doesn’t feel bloated after a yummy meal. .