How to Make Zucchini Noodles

Learn How to Make Zucchini Noodles quickly and easily using a spiralizer, mandoline, julienne peeler, or a knife.  Eat them raw, cook them in a skillet, microwave, or bake them in the oven until soft and tender.  You can easily substitute spaghetti or linguine with zoodles in your favorite pasta recipes for a healthy, low-carb, gluten-free, and Whole30 option!  

Zoodles (Zucchini Noodles)

Finding a healthy, low-carb, and keto-friendly alternative to pasta can be somewhat of a challenge.

Up until recently there just hasn’t seemed to be a great substitution for that ultra starchy, and glutinous grain.

That is, until I discovered a spiralizer and how easy it is to make zucchini noodles!

What are Zucchini Noodles?

Zucchini noodles, affectionately shortened to “zoodles” here in our house, are spirals of zucchini squash that have been cut into a pasta shape.

Sometimes in the form of thicker spaghetti noodles, thin linguine, or even thin sheets like pappardelle pasta.

Not only do they get super soft and tender once you cook them in a skillet, microwave, or bake them in the oven, but they also do a pretty incredible job of mimicking the shape and texture of regular pasta…

Without the carbs, gluten, grains, and guilt!

Best Spiralizer

While I will go into detail below about 4 different ways you can make zucchini noodles at home, I will tell you that a vegetable spiralizer is hands down the best and easiest way to make zoodles.

And not just any spiralizer.

In fact, here are the key features to look for to make sure you purchase the best spiralizer:

• Countertop: While this type does take up quite a bit more cabinet space than the hand spiralizer does, it is SO much easier and quicker to use.
• Suction cup: Some of the table top spiralizers come with this amazing little gadget that enables it to suction itself to your countertop.  Seems like it might be a bit unnecessary, but it is TOTALLY worth it.  If you’ve ever tried spiralizer, the kitchen tool will start hopping around your counter with every turn.  That is, if you don’t have a suction cup that makes it stick to the counter.
• Handle: In addition to the suction cup, you’ll also want it to have an additional handle that sticks out towards you.  This will help you to put a little pressure and more easily move the zucchini into the blade while it’s spinning.
• Different Blades: Even though you’ll probably tend to use one of the blades more often than the others, it’s nice to have options for different sizes of zucchini noodles.  (i.e. spaghetti, linguine, or pappardelle.)

Here are a few of the best spiralizers:

• OXO Good Grips: Great deal for your money and is what you see pictured here.
• KitchenAid: Best if money is not a concern and you already own a KitchenAid stand mixer.
• Briefton’s: This one comes with 10 different blades and is much heavier and sturdier than other spiralizers.

Spiralizers are also great for making noodles out of a TON of different vegetables.  From Sweet Potato Noodles, to beets, carrots, and summer squash, there are SO many different vegetables you can spiralizer with this kitchen gadget.

Preparing the Zucchini

Before you can turn your squash into a beautiful vegetable noodle, you’ll first have to prepare it:

1. Rinse it under cool water and scrub with a vegetable brush to remove any dirt and debris.
2. Cut and remove both the stem and blossom ends of the squash.

Cook’s Tip: Try to select larger zucchini versus smaller for longer noodles.

How to Make Zucchini Noodles

There are a few different ways you can make zucchini noodles, with and without a spiralizer.

Countertop Spiralizer

1. Insert your blade of choice into the countertop spiralizer and suction it to the countertop.
2. Poke the very center of one cut end of the zucchini onto the sharp circular blade.
3. Skewer the other end of the zucchini onto the pointed plastic handle.
4. Hold the pressure handle facing you in your left hand and the spinning handle in your right hand.
5. Spin the handle while applying some forward pressure towards the blade and watch as the zucchini noodles appear.

Handheld Spiralizer

A handheld spiralizer does a great job of making those cute and curly zucchini noodles, but does take a little bit more time than a countertop kind.

1. Hold the handheld spiralizer in your non-dominant hand.
2. Place the zucchini into the open hole.
3. Twist until almost all of the zucchini is used.
4. Poke the food holder into the exposed end and finish twisting the rest of the zucchini.

Mandoline

While the two spiralizer options above both make long, curly strands of zoodles, a mandoline will result in shorter and straighter zucchini noodles.

You also need to pay pretty close attention that you do not knick a finger while using this very sharp kitchen tool.

1. Place your blade of choice on the mandoline.
2. Move zucchini over the blade to create strands.
3. Repeat this process until the entire zucchini is cut into noodles.

Julienne Peeler

You’ve got to be a little careful with this kitchen tool, as it is extremely sharp, too.

1. Hold the zucchini in your non-dominant hand.
   • You can also cut one side flat and then place it on a cutting board if you’re not comfortable holding it.
2. Place the peeler at one end of the zucchini with the julienne side facing towards the skin. (step 1 above) 
3. Pull from one end to the opposite end to create strands of zucchini. (Step 2 above)

Knife

By far the most difficult and time-consuming method to use, but it will work if you’re in a pinch.

1. Using a sharp knife, cut the zucchini into 1/8-inch slices length-wise.
2. Cut the zucchini slices into 1/8-inch thick strands.

How to Cook Zucchini Noodles

Zoodles taste incredible when eaten raw and are extremely nutritious for you.

However, if you’d prefer them to be slightly more soft and tender, or you like your zoodles warm, here are two different ways you can cook them:

Sauté in Skillet – Add a tablespoon 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. 

Microwave – Another quick and easy option is to pop them in the microwave and cook for 30-60 seconds.

Bake in Oven – Preheat oven to 350 degrees.  Place zucchini noodles on a large baking sheet.  Bake for 10-15 minutes or until to your desired tenderness.

Serving and Storing

The two spiralizer methods above will result in pretty long strands of zucchini.

To make them shorter, simply cut the zucchini noodles using a kitchen or herb knife before cooking and serving.

If you’re not cooking the zoodles immediately, you can store them in an airtight container in the refrigerator for up to 5 days.

Do not try freezing zucchini noodles.  Once thawed you will end up with a watery mess instead of perfectly firm and sturdy noodles.

Best Sauce Type

Any type of sauce will work, but a thicker sauce will pair the best with zucchini noodles.

Try to avoid thin and watery sauces that will make the zoodles even more soggy.

A creamy dairy-free alfredo sauce, thick pomodoro sauce, or any other chunky sauce will work great!

FAQs

How can I make longer zucchini noodles?

Center the zucchini on your spiralizer.  Shorter zucchini noodles are a result of not having the zucchini properly center over the circular blade end or on the pointed handle end.  To make longer zoodles, double-check that your zucchini is centered in your spiralizer.  Larger zucchini squash also result in longer zucchini noodles.

What can I do with the leftover zucchini core?

Add the leftover zucchini core to a stir-fry or chop it up and eat it raw in a salad.

Why are my zucchini noodles soggy?

Use smaller zucchini squash.  Soggy and watery zoodles are often the result of using larger squash with a lot of seeds.  If you prefer sturdy noodles, opt for smaller zucchini.  But do note, you’ll also get shorter zucchini noodles!

Recipes

Now that you’ve made and cooked your zucchini noodles, let’s try them out in some of these healthy recipes:

Zucchini Noodles with Pesto

Cajun Chicken Zucchini Noodles

Toss them in some homemade Pasta Pomodoro Sauce.

Mix them with some melted Homemade Garlic Herb Butter.

5 from 1 vote

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How to Make Zucchini Noodles (Zoodles)

Learn How to Make Zucchini Noodles quickly and easily using a spiralizer, mandoline, julienne peeler, or a knife.  Eat them raw, cook them in a skillet, microwave, or bake them in the oven until soft and tender.  You can easily substitute spaghetti or linguine with zoodles in your favorite pasta recipes for a healthy, low-carb, gluten-free, and Whole30 option!  

Course Dinner, lunch, Main Course

Cuisine American

Keyword easy, healthy, keto, low-carb, whole30

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4 servings

Calories 33 kcal

Author London

Ingredients

• 4 medium zucchini ends cut
• Oil
• Salt to taste

Instructions

1. Cut zucchini into noodles using a countertop spiralizer, handheld spiralizer, julienne peeler, mandoline, or knife. (See post above for more information.)

   

Sauté Zucchini Noodles

1. Add 1-2 tablespoons of oil or butter to a skillet over medium heat along with your zucchini noodles.
2. Heat for 1-2 minutes, stirring occasionally, or until to your desired tenderness.*
3. Sprinkle with salt just before serving.

Bake Zucchini Noodles

1. Preheat oven to 350 degrees.

2. Place zucchini noodles on a large baking sheet that has been lined with parchment paper.

   
3. Bake for 10-15 minutes or until to your desired tenderness.
4. Sprinkle with salt to serve.

Microwave Zucchini Noodles

1. Place zucchini noodles in a microwave-safe bowl.
2. Microwave on high for 1 minute using 30-second intervals until to your desired temperature and tenderness.
3. Sprinkle with salt before serving.

Recipe Notes

*Do not place a lid while cooking as this will result in overly soggy and watery zucchini noodles.

Nutrition Facts

How to Make Zucchini Noodles (Zoodles)

Amount Per Serving

Calories 33 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 16mg1%

Potassium 512mg15%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 5g6%

Protein 2g4%

Vitamin A 392IU8%

Vitamin C 35mg42%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.