Are you looking to enjoy a delicious and healthy meal that’s easy to prepare? Look no further than zucchini noodles…aka zoodles!
Zoodles are a fantastic alternative to traditional pasta, perfect for those who are gluten-free, cutting down on carbs, or simply seeking to incorporate more vegetables into their diet.
In this blog post, I’m going to take you through a step-by-step guide on how to make yummy zoodles from scratch….and how to prepare them properly so they aren’t watery or mushy (yuck!).
You won’t believe how quick and easy it is to make healthy zoodles today! In fact, making them can be faster than boiling a pot of water with regular noodles.
When you top your zoodles with your favorite pasta sauce, you will hardly taste the difference and it is SO much better for you than regular noodles! Let’s get started!
What Are Zoodles?
Simply put, zoodles are a fun way to say zucchini noodles, which are long thin pieces of zucchini vegetable noodles that have been peeled or ‘spiralized’ (more on that below).
Zucchini pasta or zoodles are perfect for low carb, Paleo, gluten-free eating, or just enjoying a delicious veggie. They are aso a great way to almost effortlessly add more veggies into your family’s diet and sure do make pasta night a lot more healthy!
Video: How to Cook Zucchini Noodles
If this sounds like something super complicated, I’m happy to ensure you that it’s quite simple! In fact, I put together a quick video showing you how to cook zucchini noodles. Plus, I’ll share my tips for avoiding watery noodles.
How to make Zoodles
You may have heard of making zucchini noodles with a spiralizer, but you can also make them with a basic everyday peeler
– the one you probably already have in your kitchen.
Both zoodle-making methods are easy.
I personally prefer my spiralizer because it’s easy and fun to use….and I use it for other fun veggie dishes too. But if you don’t have one and don’t feel like adding another gadget to your kitchen, try a good ol’ potato peeler to make your own veggie noodles; it really does work!
Plus, you can also use your peeler to make another one of my favorite veggie pastas…carrot noodles! Trust me, they are delicious!
What You’ll Need for 2-4 servings:
- Zucchini
- Avocado oil
or olive oil - Sea salt and pepper
or 
and 
How To Make Zucchini Noodles With A Peeler
Step 1: Make long peels down the length of the zucchini…
Yes, you can use the skin of the zucchini too; just be sure to wash well before peeling.
Step 2: Keep peeling…
…until you’ve used up as much of the zucchini as you can and you have a nice pile of zoodles!
How to Prepare Zoodles with a Spiralizer…
Making zucchini noodles with a spiralizer is what I mean when I say “spiralized zoodles.” For this easy zoodles recipe method, you’ll want to simply follow the directions for your spiralizer.
My spiralizer instructions involve putting the gadget together, placing the zucchini on the spikey spot, then turning away as the pretty zoodle noodles are cut.
Update: This is now my favorite spiralizer because it’s incredibly easy to use and clean, plus it’s inexpensive!
You can see how the spiralizer makes a finer zucchini noodle than the peeled version, but both will taste the same.
How to Cook Zoodles
There are so many ways you can cook these zucchini noodles, and I have several recipes below to share with you. However, this is my go-to method for cooking basic zoodles.
Saute your zoodles in a saucepan until tender. Sprinkle with salt and pepper and serve.
Done. It can be even faster to cook zoodles than it is to cook regular pasta!
Check out the full instructions, plus how to avoid watery zoodles below.
Serve your zoodles with your favorite pasta or meat sauce. My easy homemade pasta sauce recipe goes perfectly with them!
FAQs
Help! How do I keep my zoodles from getting watery?
One complaint I’ve heard is that people say their zoodles are too watery after cooking. Here is how to avoid watery zucchini noodles:
1. After spiralizing or peeling, pat the noodles between paper towels. If you made a big batch, you can layer a few paper towels on a baking sheet, spread your zoodles on top, then press paper towels on top.
2. Sprinkle with salt and allow to rest for 10-20 minutes.
3. Press into the paper towels one more time then you’re ready to cook your zoodles.
4. Saute your zoodles for the best non-watery results. Do not cover with a lid as this will make them more watery. Also do not overcook.
I’ve heard that baking zoodles in the oven works well for avoiding watery zucchini noodles, however, I personally prefer a few minutes of sauteing on the stove compared to heating up my oven during the hot summer months.
Can I make zoodles ahead of time?
Yes, you can store raw zoodles in an airtight container in the fridge for up to 3 days. It’s best to keep them dry by placing a paper towel in the container to absorb excess moisture. Cooked zoodles are best enjoyed fresh but can be stored for up to 2 days.
Should I use a peeler or spiralizer for zucchini noodles?
Like I mentioned before, either tool works! However, here’s a quick tip to know which tool will serve you best: If you’re using a peeler to make your veg noodles, a larger zucchini will be easier to hold. Smaller-medium-sized zucchinis are easier to make into zoodles with a spiralizer than giant zucchinis.
Do zoodles actually taste like pasta?
While zucchini noodles do have a similar texture to pasta when they are cooked properly, they don’t taste exactly like it.
They have a slightly sweet and nutty flavor that pairs well with various sauces and toppings. So maybe don’t expect an exact replica of pasta, but rather a delicious and healthy alternative. I promise, it’s yummy!
Can I make noodles with other vegetables?
Yes, you can totally spiralize other vegetables such as beets, squash, cucumbers, or even potatoes to create different types of noodles. I have had so much fun experimenting and I bet you will too!
5 Amazing Zoodle Recipes to Try
Now that you know how to cook zucchini noodles to enjoy with pasta sauce, let’s dive into some other recipes. Here are seven zoodle dishes I found online that looked fantastic.
- Guilt-Free Garlic Parmesan Zucchini Noodle Pasta – This recipe from Inspired Taste combines zoodles with garlic, tomatoes, basil, and a sprinkle of parmesan.
- Garlic Butter Shrimp Zucchini Noodles – Garlic, shrimp, and zucchini noodles are masterly flavored in this recipe from Damn Delicious.
- Peanut Chicken Zucchini Noodles – If you’re in the mood for Asian food, this is a guilt-free dinner idea with plenty of flavor from Sally’s Baking Addiction.
- Cheesy Baked Zucchini Noodle Casserole – Zoodles are baked into a casserole with sausage and tomato sauce then topped with cheese in this yummy-looking dish from Simply Recipes.
- Avocado Pesto Zucchini Noodles – If you are looking for a vegan dish, try this creation from Yup…It’s Vegan.
I hope this post has encouraged you to give these yummy zucchini noodles a try! You won’t regret it.
For more zoodles recipes and tips, check out my Zoodles / Zucchini Noodles Pinterest board here.
How to Make Zoodles (Zucchini Noodles)
The best recipe for making and cooking delicious healthy zucchini zoodles using a peeler or a spiralizer!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2–4 servings 1x
- Category: vegetable
- Method: cook
- Cuisine: American
Ingredients
- 2–3 medium or 1 large zucchini
- 1 Tbsp avocado oil or olive oil
- sea salt and pepper
Instructions
Making Zoodles with a Peeler:
Make long peels down the length of the zucchini.
Making Zoodles with a Spiralizer:
Follow the spiralizer directions.
Cooking Instructions:
For the best, less-watery results, sprinkle with a little salt, then press your zucchini noodles between paper towels and let sit for 10-15 minutes. Pat with a paper towel one more time before cooking. You can skip the waiting step if you’re in a rush and still have tasty zoodles however they may be more watery.
Saute your zoodles in a pan with a little avocado oil or olive oil over medium heat. Cook for 4-6 minutes or until the zoodles become tender. Sprinkle salt and pepper over your zoodles, stir once more, and serve with your favorite sauce.
Pin the image below to save the zucchini noodles recipe for later!
Ellen says
I had no idea you could make them with a peeler! I really do want to get a spiralizer though. Soon!
Allison says
I’ve made this a couple of times for my family, and they seem to enjoy it. I love how healthy it is and delicious too. It’s less carbs in the diet. =D
Jennifer says
Thanks so much for sharing this! I keep trying to make zoodles, and it keeps ending in disaster. They’re always mushy and weird. I’m probably cooking them too long or something.
EC says
Dry them a little by blotting them with a paper towel first. That may help.
EFSTATHIOS I ZOTIS says
I found it you use Olive oil at a somewhat high heat and quickly fry them
They turn out pretty good
Scott says
I’ve recently developed a liking for zucchini but never had them this way. Need to try it!
Audrey says
I have not had Zoodles before!! This sounds like a great substitute for pasta in recipes and a great side for dinner!
Benedetta says
Every time I make Zoodles they turn out watery and soggy. Any hints?
CC says
I saw this on the internet, thought you would like to try it.
Now, this is important. I experimented with this recipe and updated it after some people were having trouble keeping this zucchini noodle pasta carbonara from getting soggy. Ultimately, zucchini are mainly water so you need to find a way to get the excess water OUT. The solution? Basic osmosis. I start by lightly sprinkling the zoodles with a bit of salt to dry out the water. I press them into a few sheets of paper towel and let it sit for 10 minutes. Then, I rinse them off with cold water and lay them back on fresh sheets of paper towel to dry. Yes, I know it seems strange to remove water and then add water, but it DOES WORK. Once you get them super dry, add them to the pan and let them cook ever so quickly. I like mine a little al dente so a quick little dip in the hot pan is all it takes. And there you go, NON SOGGY Zucchini Noodle Pasta Carbonara.
Erika says
Thank you, CC!
Judy Bender says
Sauté them at medium high heat in olive oil with 2 garlic cloves. Don’t stir them but use a spaghetti spoon and grab them and turn them over. They take a good 5-10 minutes of cooking depending on how much you’re cooking. One zucchini makes about 1 cup and takes about 5-8 minutes. I like mine slightly a dente.
I never eat pasta and use the zoodles instead. Much healthier!
Denise Sebaly says
Did it tasted it! Loved it!
Sheila C Brown says
You can also make your zoodles in the morning and layer then between paper towels with a book ontop. Leave for up to 8 hours.
When you’re ready to cook, sprinkle with salt make your sauce, this them in and no mush!
Erika says
Great tip! Thanks, Sheila!
Jodi says
I’m trying to dry out my zoodles in the oven on dehydrate. Wish me luck!
Steve says
Zoodles! What a great idea:) I was actually looking for something to top my traditional noodles with and ended up with your zoodle recipe instead! 🙂