If you’re on a low-carb keto diet or simply trying to eat healthier, replacing regular pasta with zoodles (zucchini noodles) is a delicious healthy option.
You won’t believe how quick and easy it is to make healthy zoodles today! In fact, making zoodles 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 this zoodles recipe is SO much healthier than regular noodles!
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, Keto, Paleo, Whole30, even simply gluten-free.
Zoodles are a great way to almost effortlessly add more veggies into your family’s diet and they sure do make spaghetti pasta night a lot more healthy!
How to make Zoodles (Zucchini Noodles)
Both zoodle making methods are easy.
I personally prefer my spiralizer because it’s easy and fun to use. But if you don’t have one and don’t feel like adding another gadget to your kitchen, try a good ol’ peeler to make your own veggie noodles; it really does work!
What You’ll Need for 2-4 servings:
How To Make Zucchini Noodles Without A Spiralizer Using 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:
Saute your zoodles in a saucepan until tender. Sprinkle with salt and pepper and serve.
Check out the full instructions, plus how to avoid watery zoodles below.
Done. It can be even faster to cook zoodles than it is to cook regular pasta!
Serve your zoodles with your favorite pasta or meat sauce.
Tip: my easy homemade pasta sauce recipe goes perfectly with this zoodles recipe!
And that is how you make zoodles!
Tips for How to Make Zoodles
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.
How to make zoodles not 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 your zoodles 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.
For more zoodles recipes and tips, check out my Zoodles / Zucchini Noodles Pinterest board here.
The best recipe for making and cooking delicious healthy zucchini zoodles using a peeler or a spiralizer!
Making Zoodles with a Peeler:
Make long peels down the length of the zucchini.
Making Zoodles with a Spiralizer:
Follow the spiralizer directions.
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.
Keywords: zoodles, zucchini, paleo, gluten-free, grain-free, pasta