Zucchini Noodles Recipe (Zoodles)

Short Description

Zucchini Noodles, or zoodles, are a light and healthy alternative to traditional pasta, made from fresh spiralized zucchini. They can be cooked in the oven or on the stovetop for a low-carb, gluten-free base that pairs beautifully with countless sauces and toppings.

Why You’ll Love This Recipe

• Low-carb pasta swap: Perfect for keto, paleo, or gluten-free diets.
• Versatile: Works with any sauce, from marinara to pesto.
• Two cooking methods: Choose oven-roasted or quick stovetop sauté.
• Quick to make: Ready in under 30 minutes.
• Fresh and light: A great way to add more vegetables to your meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 20 ounces zucchini (~4 medium)
• 2 tablespoons unsalted butter, melted (or olive oil)
• Sea salt, to taste
• Black pepper, to taste

Directions

How To Make Zucchini Noodles

1. Trim ends of zucchini. Use a spiralizer to create noodles, following manufacturer instructions.
2. Pat zoodles dry with paper towels to remove excess moisture.

Oven Cooking Method

1. Preheat oven to 350°F (177°C). Grease an extra-large baking sheet or line with parchment paper.
2. Spread zoodles in a thin layer, avoiding overcrowding. Sprinkle lightly with sea salt and toss.
3. Bake for about 15 minutes until al dente.
4. Pat dry with paper towels, then toss with melted butter or olive oil, black pepper, and additional sea salt to taste.

Stovetop Cooking Method

1. Place zoodles in a colander over the sink. Sprinkle with sea salt, toss, and let drain for 20–30 minutes.
2. Gently squeeze to release water, rinse off excess salt, and pat dry.
3. Heat butter or olive oil in a large sauté pan over medium-high heat. Add zoodles and cook 3–4 minutes until al dente. Season with black pepper and more sea salt to taste.

Servings And Timing

• Servings: 4
• Prep time: ~10 minutes
• Cook time: ~15–20 minutes (depending on method)
• Total time: ~25–30 minutes

Variations

• Garlic-parmesan zoodles: Add minced garlic and grated Parmesan during the last minute of cooking.
• Pesto zoodles: Toss with fresh basil pesto instead of butter or oil.
• Asian-style zoodles: Stir-fry with sesame oil, soy sauce, and a splash of rice vinegar.
• Zoodles primavera: Add sautéed vegetables like bell peppers, carrots, and cherry tomatoes.
• Creamy Alfredo zoodles: Mix with a light cream sauce for comfort food without the carbs.

Storage/Reheating

• Storage: Keep raw zoodles in an airtight container with a paper towel in the fridge for up to 3 days.
• Reheating: Warm gently in a skillet for 1–2 minutes to avoid overcooking.

FAQs

Do I Need A Spiralizer?

A spiralizer makes uniform noodles, but you can also use a julienne peeler or mandoline.

How Do I Keep Zoodles From Getting Soggy?

Pat dry before cooking, avoid overcrowding the pan, and don’t overcook.

Can I Freeze Zoodles?

Freezing raw zoodles isn’t recommended—they release too much water upon thawing.

What Sauces Pair Best With Zoodles?

Pesto, marinara, Alfredo, or olive oil with garlic all work beautifully.

Can I Eat Zoodles Raw?

Yes—they’re crisp and refreshing when eaten raw in salads.

Should I Peel The Zucchini First?

No—keeping the skin adds color, nutrients, and texture.

How Many Zucchinis Make 20 Ounces?

About 4 medium zucchinis.

Can I Mix Zoodles With Regular Pasta?

Yes—this creates a lighter dish while still satisfying pasta cravings.

Are Zoodles Keto-Friendly?

Yes—zucchini is very low in carbs.

Can I Make Them In Advance?

Yes—spiralize ahead and store in the fridge, but cook just before serving.

Conclusion

Zucchini Noodles are a fresh, healthy, and versatile pasta alternative that’s quick to prepare and easy to customize. Whether roasted or sautéed, they’re the perfect base for your favorite sauces while keeping things light and nutrient-rich.

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