How to Make and Cook Zucchini Noodles (Zoodles) (2024)

Zucchini Noodles, or Zoodles, are a gluten-free, low-carb, and nutrient-packed alternative to classic wheat-filled pasta. Learn how to make and cook zucchini noodles perfectly so they’re tender-crisp – never soggy.

Zucchini Noodles Are Good For You

I have been spiralizing zucchini since 2011. More than a decade! A pasta lover to the core, I have consumed fewer processed carbohydrates and way more vegetables thanks to this one simple swap.

The best part about zoodles, though? They actually taste really good– when they’re not drowning in their own water (more on that in a sec). And, you can eat loads of them! Plus, they taste great with just about everything from chicken to steak bites or covered in all your favorite sauces like homemade marinara to garlic butter sauce.Most importantly, however, they’re a fun and delicious way to encourage everyone in the family to eat more veggies.

And whether you’re their biggest fan or you’re just getting a chance to try zoodles for yourself, there’s no denying the benefit of adding more of them to your diet!

How to make Zucchini Noodles Without a Spirilizer

• Julienne Peeler: I will often make zucchini noodles using a Julienne Peeler. This UberChef Peeler comes with both a julienne blade and a peeler blade and is my favorite when I want to make zucchini noodles that aren’t curly. It is also awesome for carrots.
• Handheld Spiralizer: I have not personally tried using a handheld spiralizer as a julienne peeler or spiralizer works so well. The pros of this new kitchen gadget include a small kitchen footprint and the ability to take it anywhere. However, the total time to spiralize zucchini noodles is much longer.

How to Make Zucchini Noodles

1. Spiralize the zucchini using your favorite method.
2. Spread the zucchini noodles in an even layer across a baking sheet lined with 2-3 paper towels.
3. Sprinkle with approximately 1 teaspoon of salt and allow them to hang out for approximately 20-30 minutes. You’ll notice that the zucchini will start to drop some of its water (salt naturally draws out water thanks to a little thing called osmosis).
4. After 30 minutes has passed, gather the zucchini noodles and very gently squeeze the zucchini to draw extra water out. Don’t squeeze too hard, though! We don’t want to damage the noodles.
5. Cook using your favorite method until tender-crisp, or al dente.

How to Cook Zoodles

My favorite method will always be a quick sauté in a hot pan, but try each method a chose for yourself!

1. Sauté – Since I am usually already cooking something on the stovetop when I make zucchini noodles, I find this to be the easiest method. All you need is 1-2 tablespoons of oil or butter and 2-3 minutes (at most). You can easily add other sauces or serve plain.
2. Boil – If you’re looking to skip the extra oils, a quick boil may do the trick. Keep in mind that this is more of a blanch than an actual boil. I wouldn’t recommend leaving your zoodles in the water for more than 1 minute.
3. Microwave – quick and speedy, the microwave comes in handy when you want zucchini noodles as fast as possible. Pile them in a microwave-safe bowl and microwave at 30-second increments.
4. Bake – I admit this is one method I have not tried personally as it seems like SO much unnecessary work. However, if you feel like giving it a shot, preheat your oven to 200 degrees F. and line a baking sheet with a paper towel. Even spread the noodles over the top of the paper towels and sprinkle with salt. Cook for 10-15 minutes, remove from the oven and gently squeeze the noodles to remove any extra water.

Can You Freeze Zucchini Noodles?

I don’t recommend freezing zucchini noodles. Their water content is so high that once they’re thawed and reheated, they end up mushy and kinda gross.

Have you tried making Zucchini Noodles?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me#theforkedspoononInstagramif you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.