Original Post: https://www.evolvingtable.com/zucchini-noodles/
How to Make Zucchini Noodles (Zoodles)
Knowing How to Make Zucchini Noodles gives you a healthy, low-carb option when you're craving pasta. Here are 5 different and super easy ways to make zoodles using a spiralizer, mandoline, julienne peeler, or a knife.
Servings: 4 servings
Ingredients
- 4 medium zucchini ends cut
- 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.)4 medium zucchini
Sauté Zucchini Noodles
- Add 1-2 tablespoons of oil or butter to a skillet over medium heat along with your zucchini noodles.Oil
- Heat for 1-2 minutes, stirring occasionally, or until to your desired tenderness.*
- Sprinkle with salt just before serving.Salt
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.Salt
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.Salt
Notes
*Do not place a lid while cooking as this will result in overly soggy and watery zucchini noodles.
- To Store: Keep leftover zoodles in the refrigerator in an airtight container for up to 3-5 days.
- To Freeze: Do not try freezing zucchini noodles. Once thawed you will end up with a watery mess instead of perfectly firm and sturdy noodles.
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 512mg | Fiber: 2g | Sugar: 5g | Vitamin A: 392IU | Vitamin C: 35mg | Calcium: 31mg | Iron: 1mg
