Learn how to make zucchini noodles (aka zoodles)! Zucchini noodles are a healthy, low-carb dinner option that’s so easy to make. Top them with your favorite pasta sauce, veggies, or protein and you’ve got the perfect tasty weeknight meal!
Homemade Zoodles
I love pasta, but pasta doesn’t really love me! Pasta is one of my go-to dinners, but I don’t love all of the carbs associated with eating it. So recently I was introduced to Zoodles (zucchini noodles) and I fell in love!
I had been buying zucchini noodles at the store, when I had the thought, “I could totally make these myself!” It’s so simple, and making homemade zoodles saves so much money. Not to mention, they are so much better using fresh zucchini!
Zucchini noodles are quick and easy to make, and they can be topped with pretty much any type of pasta sauce and toppings. This has become a go-to quick and easy dinner at our house!
Why We Love This Zucchini Noodles
- Low carb and low cal and gluten-free recipe
- Healthy dinner option
- Delicious served with any pasta sauce
- Cheaper than buying pre-made zoodles
- Keto, Whole30, and other diets friendly
- Great way to use zucchini from a garden
Ingredients/Shopping List
- 4 medium to large zucchini
- 1-2 tsp salt
- pasta sauce
- Optional garnishes of grated parmesan, fresh basil
Variations / Options / Add-ins
- GARNISHES: You can top your zucchini noodles with grated or shredded parmesan cheese, basil, or other seasonings.
- PROTEIN: Try adding some protein to your pasta sauce before topping your zoodles. I love to add grilled chicken, ground beef, or shrimp to the pasta sauce! It also makes the dish a bit more filling.
- VEGETABLES: Who says you can’t top veggies with more veggies? Zucchini noodles topped with a veggie pasta sauce is absolutely delicious! You could also simply add broccoli, peppers, mushrooms, or onions to the sauce itself!
Tools to Make Zuchinni Noodles
There are a few different ways to make zucchini noodles, but I think it is the easiest using a spiralizer. There are many different versions and you can also get an attachment for your stand mixer or food processor!
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How to Make Zucchini Noodles
Making homemade zucchini noodles is really easy. It only takes about 20 minutes total and comes together in just four step instructions.
- Cut off the ends of your zucchini and spiralize the zucchini.
PRO-TIP: Use a spiralizer – it is worth the investment!
- Spread the spirals on a sheet pan and sprinkle with salt and let them sit for 10-15 minutes.
Pro-tip: If you’re wondering if it’s necessary to sprinkle the zoodles with salt, I highly recommend that you don’t skip this step. Salt aids in the moisture removal from the zucchini so you don’t have soggy noodles. - Gently blot the zoodles with a paper towel to remove the moisture.
- Enjoy the zucchini noodles raw, with warm pasta sauce, or sauté them for 2-3 minutes.
Pro-tip: If you have picky eaters in the house, try mixing ½ zucchini noodles with ½ regular noodles! Once you have sauce on top, they will never notice the difference!
Frequently Asked Questions
The best way to store zucchini noodles is in a covered, airtight container in the fridge. It’s best to store them plain, without pasta sauce on top. I also recommend lining the container with a paper towel, to absorb the moisture that the zoodles will release as they sit. They will last for 2-3 days.
I used my spiralizer attachment for my food processor, but you could also use a handheld spiralizer as well.
You can sauté the zucchini noodles in a skillet for 2-3 minutes, don’t overcook or they will get soggy. Use 1 Tablespoon of oil in the pan if you’d like, but they have so much moisture in them they really don’t need it. This is also a great way to reheat leftover zoodles!
There are so many options for what to serve with zucchini noodles! They are delicious with any type of pasta sauce, I especially love them with this copycat Olive Garden alfredo sauce. I love to add veggies or protein to the sauce, like our Homemade Meatballs. We also love recipes that have protein like creamy garlic parmesan chicken or Tuscan chicken with the zoodles!
Other Easy Low-Carb Recipes
Stuffed Zucchini Boats | Chaffle | Cauliflower Fried Rice | Slow Cooker Teriyaki Chicken | Cauliflower Pizza Crust | Stuffed Celery | Zucchini Fritters | Air Fryer Zucchini
Zucchini Noodles
Ingredients
- 4 medium to large zucchini
- 1-2 tsp salt
- pasta sauce
- Optional garnishes of grated parmesan, fresh basil
Instructions
- Gently wash and dry your zucchini.
- Cut off each end of the zucchini (or per your instructions for your spiralizer). I used my spiralizer attachment for my food processor. Spiralize the zucchini.
- Spread the spirals on a sheet pan and sprinkle with salt. The salt aids in the moisture removal from the zucchini so you don’t have soggy noodles. Let the noodles sit for 10-15 minutes. Then gently blot with a paper towel to remove the moisture and maintain the noodle shape.
- You can eat the zoodles raw with warm pasta sauce if desired.
- You can also saute the noodles in a skillet for 2-3 minutes, don’t overcook or they will get soggy. You can use 1 Tablespoon of oil in the pan if you want but they have so much moisture in them they really don’t need it.
- Season the noodles with salt and pepper as desired.
- Top with pasta sauce, shredded parmesan and fresh basil
Jenn’s Notes
- If you’re wondering if it’s necessary to sprinkle the zoodles with salt, I highly recommend that you don’t skip this step. Salt aids in the moisture removal from the zucchini so you don’t have soggy noodles.
- If you have picky eaters in the house, try mixing ½ zucchini noodles with ½ regular noodles! Once you have sauce on top, they will never notice the difference!
