Zucchini Noodles are a super fun, easy, lightly seasoned vegetable that works as a gluten-free noodle or spaghetti replacement. This delicious side dish is kid approved, easy to prep, and quick to cook. From the refrigerator to the table in a little over ten minutes. Serve this tasty veggie with grilled chicken or grilled shrimp.
What are Zucchini Noodles?
Zucchini Noodles are zucchini squash spiralized into spaghetti or noodle shapes. A handheld spiralizer is the easiest and most economical way to shape them. The zucchini is hand twisted while feeding it through a blade. You will see the zoodles come out on the other side as you turn the handle. There are many types of spiralizers with different attachments that can make different cuts, such as thick, thin, and ribbon. This is handy if you plan on incorporating zucchini pasta into some of your recipes. Use zucchini noodles in your favorite pasta salad recipes, like pesto pasta salad.
Spiralizers also work on sweet potatoes, butternut squash, pears, apple, beets, and onions. You can also do much of this cutting and shaping with a julienne vegetable peeler. See here for how to use a julienne peeler.
Are Zucchini Noodles a healthy replacement for pasta?
Yes, they most certainly are. One cup of cooked zucchini has 33 calories, 6 grams of carbohydrates, and 2 grams of fiber. So-net carbohydrates are even lower at 4 grams of carbohydrates. One cup of cooked penne pasta has 200 calories, 43 grams of carbohydrates, and 2.5 grams of fiber. The difference is substantial for those trying to maintain a low-carbohydrate diet. Zucchini is rich in vitamins and minerals; one medium zucchini has less than 1 gram of fat.
How do you make Zucchini Noodles?
Start by trimming the ends of the zucchini. Feed the zucchini through a handheld spiralizer following the instructions and guidelines for the spiralizer.
Heat a little olive oil in a large skillet over medium-high heat. Add the zucchini and cook for two minutes tossing with a pair of tongs. Add the minced garlic and cook for another minute, tossing once again to get the garlic and zucchini noodles to the pan’s surface. Remove from the heat and add freshly ground black pepper and Parmesan cheese. Add a pinch or two of red pepper flakes if you like a little heat. Season with salt right before serving.
Helpful Recipe Tips
- Choose small firm zucchini that will feed through the spiralizer well and hold up to some pressure as you twist it through.
- This recipe is best prepped, cooked, and served within a very short period of time.
- For optimal flavor, don’t overcook the noodles. Just a few minutes is all it takes. They are best served a little crisp tender.
- If the zucchini noodles exude a lot of moisture, grab a lid and drain them off.
- Reserve seasoning with salt until the very end of the recipe. Salt will draw water out of the zucchini too fast.
- These noodles are best reserved for pasta recipes where the sauce and meat can be spooned over the noodles right before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, stir fry on the stovetop.
More Veggie Recipes
Zucchini Noodles
Ingredients
- 4 medium zucchini ends trimmed
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/4 cup fresh grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Feed the zucchini through a handheld spiralizer following the instructions and guidelines for the spiralizer.
- Heat olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 2 minutes tossing with a pair of tongs. Add the minced garlic and cook for 1 additional minute tossing again to get the garlic and zucchini noodles to the pan's surface.
- Remove from the heat and add freshly ground black pepper and Parmesan cheese. If you like a little heat, add a pinch or two of red pepper flakes. Season with salt right before serving.
Notes
- Do not season with salt until right before serving.
- Choose small firm zucchini that will feed through the spiralizer well and hold up to some pressure as you twist it through.
- This recipe is best prepped, cooked and served within a very short period of time.
- Don't overcook the noodles. Just a few minutes is all it takes. They are best served a little crisp tender.
- If the zucchini noodles exude a lot of moisture simply grab a lid and drain it off.
- Reserve seasoning with salt until the very end of the recipe. Salt will draw water out of the zucchini too fast.
- These noodles are best reserved for pasta recipes where the sauce and meat can be spooned over the noodles right before serving.
Nutrition
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Karen
The zucchini noodles is the best idea ever! I love noodles and it is just amazing to find a healthy alternative to them…Thank you so much for the recipe…
Melissa Cushing
Loving this post and I love these noodles for a healthy spaghetti dish! I also love a good loaf of Zucchini bread and these noodles are perfect for it!
Neely Moldovan
I used to make these all the time and stopped! Now I want to again!
Beth Pierce
Mission accomplished!
Zab Zaria
This recipe was so delicious! This is on my rotation list. Thanks for sharing!
Beth Pierce
The pleasure is all mine, Zab!
Ria
I used to eat zucchini noodles quite a bit, but my husband isn’t a fan. I need to see what sauce/ flavoring I can put with them to help him enjoy the taste
Beth Pierce
Try some teriyaki sauce or sweet chili sauce.
Tanya
Zoodles are sooo delicious in the summer. Such a cool and refreshing dish that’s satisfying but leaves you feeling good too! I love zoodles and with the fresh zucchini from the garden I’ll be making it often!
Catalina
We all love zucchini noodles and seems so easy to make them at home! Your tips are awesome!
Eric
Great zoodles recipe. I served it with your grilled shrimp recipe and it was healthy and delicious. Thanks for sharing!
Joy
zoodles are an excellent way to add veggies to your favorite dishes. just needs a perfect sauce. Joy
Amanda
Perfect healthy dish that can be made easily and every one will enjoy!
Rosey
This is my kind of recipe here. Something that looks like a traditional comfort food the kids love (noodles) but is actually a delicious way to use a vegetable. If you can get kids to try that first bite, there’s a high chance they’ll like it and keep eating.
Beth Pierce
I agree Rosey!
Sonia
It’s fascinating to see the nutritional differences between zucchini and penne pasta. Zucchini’s low calorie and carbohydrate count make it an excellent option for those watching their carb intake. Plus, its abundance of vitamins and minerals is a bonus!
Beth Pierce
I just love using zucchini. It is so versatile and healthy!
Steph S
I have always wanted to learn how to do this. It looks so easy! Thanks!
Beth Pierce
My pleasure, Steph! Enjoy!
Moni
I love Zucchini noodles and your recipe here is amazing. We enjoyed them with grilled salmon and your homemade strawberry lemonade. Thanks, Beth.