How to Make Zucchini Noodles (Zoodles)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
33 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
How to Make Zucchini Noodles (Zoodles)
Description
This recipe explains making zoodles by cutting zucchini into noodle shapes using various tools such as spiralizers, julienne peelers, or knives. Cooking options include sautéing in oil or butter for a few minutes until tender but not watery, baking at 350°F for 10-15 minutes, or microwaving in short intervals to avoid overcooking. Salt is added at the end for flavor.
Proper cooking without covering helps avoid sogginess and watery texture, preserving the firmness of the noodles. Each method offers control over tenderness, allowing customization based on preference.
Zoodles can be served as a low-carb pasta alternative or incorporated into vegetable-forward dishes. The recipe offers flexible preparation choices to suit available equipment and desired textures.
Store leftover zoodles in an airtight container in the refrigerator for 3-5 days. Freezing is not recommended due to texture degradation after thawing.
Ingredients
- 4 zucchini ends cut, medium
- neutral cooking oil generic cooking oil
- salt to taste
Instructions
- Cut zucchini into noodles using a countertop spiralizer, handheld spiralizer, julienne peeler, mandoline, or knife. (See post above for more information.)
Sauté Zucchini Noodles
- Add 1-2 tablespoons of oil or butter to a skillet over medium heat along with your zucchini noodles.
- Heat for 1-2 minutes, stirring occasionally, or until to your desired tenderness.*
- Sprinkle with salt just before serving.
Bake Zucchini Noodles
- Preheat oven to 350 degrees.
- Place zucchini noodles on a large baking sheet that has been lined with parchment paper.
- Bake for 10-15 minutes or until to your desired tenderness.
- Sprinkle with salt to serve.
Microwave Zucchini Noodles
- Place zucchini noodles in a microwave-safe bowl.
- Microwave on high for 1 minute using 30-second intervals until to your desired temperature and tenderness.
- Sprinkle with salt before serving.
Notes
- Do not cover zucchini noodles while cooking to prevent soggy, watery texture.
- Store leftover zoodles in an airtight container in the refrigerator for up to 3-5 days.
- Avoid freezing zucchini noodles as thawing leads to watery, mushy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 16mg | 1% |
| Potassium | 512mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 35mg | 39% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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