I started writing a post today about a recipe involving Zoodles (zucchini noodles) but then as I got going, I realized that the post itself was suuuuper long because I spent so much time talking about the zoodles themselves. So I thought I’d split it up and explain how to make Zoodles here in its very own post.
Using a Spiralizer
- If you read food blogs and follow food bloggers on social media, you have undoubtedly been introduced to the Spiralizer. I myself have been making zucchini noodles long before the Spiralizer hype, I simply used a vegetable peeler to make thin ribbons, or cut the zucchini by hand, like I did in this recipe. So I always kind of thought that a contraption purely designed to turn vegetables into curly noodle-like ribbons was over-rated. Until I got one. And I take it all back. I’m in love with this thing and I use it almost every day.
- Basically, it has a hand crank on one side And some interchangeable blades on the other side. The one you see inserted in mine is the preferred one for zoodles.
- You simply place a zucchini in there, and twist the handle,and out falls these beautiful curly noodle-like veggie strings. There’s very little waste, with simply a small core left in the end, and a big pile of what looks like pasta!
- The spiralizer isn’t just for zucchini. You can use it for carrots, potatoes, apples, cucumbers, and more. There is also a ribbon blade, that works especially well for cucumbers and apples.
Best Tips for How to Prep and Use Zoodles
Since Zucchini noodles are all the rage, I’m going to share all of my best zoodle tips. This is an awesome little trick to have up your sleeve if you want to lighten up your own meal without totally making a separate one for your family. You can eat zoodles much like you would pasta, or simply as a side dish. They can actually be eaten raw or cooked. And I’m not lying to you when I say that they actually taste amazing when used in many traditional pasta dishes and they fill you up.
Water Content
- One important thing to note is that zucchini has an incredibly high water content, so after cooking, if you add a sauce, it can turn incredibly thin. Try using thicker sauces; you can even simmer down tomato based sauces to thicken them up.
- The best trick however, is to plan ahead and expel some of the water from your zucchini first. Simply toss your raw zoodles with kosher salt (I use about 1/4 teaspoon per small/med zucchini) and then place them in a mesh strainer that drains over a bowl.
- Let them sit for about 1 hour and you’ll see tons of water will drain out into the bowl. Transfer your zoodles onto a few layers of paper towels and then gently blot with paper towels on top as well.
- Cook as desired after that, then dress with desired sauce, and serve immediately. I don’t have any problems at all with wet noodles when I pre-treat them like this, though I only do that if I have a sauce that I want to stay thick.
How to Cook Zoodles
One of the beauties of Zoodles is that they can literally be made and cooked in less than 5 minutes, so I usually just pop them straight into a pan (without using the water draining method above). It just depends on how I plan to serve them.
- Pan Cook: This is my preferred method 99% of the time. Crank up the heat on your pan to medim-high. You don’t want to cook low and slow here, or the water will seep out and your zucchini will be mushy. Drizzle some olive oil and add the noodles. Use tongs to toss them and cook until just tender. It helps to use a pan larger than you think you need so there is plenty of room for them to spread out. If they’re piled on top of each other, they end up boiling and steaming and can be mushy. Cook them hot and fast like you would in a wok and then serve immediately.
- Boil: If I’m going to mix them with pasta, I plunge them right into the boiling water with the pasta as soon as the pasta is done. They only need to simmer for just a minute or two to get soft and can be drained right along with the pasta.
Storing and Other Tips
- Zoodles are best prepared and eaten fresh. If you have leftovers, store them in an airtight container in the fridge and enjoy within a day or two for best results.
- If you’re looking for recipes that use zoodles, I recommend Italian Chicken Sausage and Veggie Noodles, Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce, or Thai Peanut Zoodles.
Frequently Asked Questions
I bought mine from Amazon, here. There are a few different styles, but that Paderno seems to be the most popular. I have the Tri-Blade and I love it.
I usually estimate 1 medium sized zucchini per person. It may seem like a lot, but once they are cooked (and especially if you use the method I suggest below to expel excess water) they shrink down a lot.
Zoodles are best cooked and eaten fresh!
Zoodles are fantastic simply tossed with a good olive oil* and salt and pepper. I also love them with pesto. I often mix in cooked chicken sausage links and top with parm or feta for a super quick and filling lunch. You can serve them like spaghetti and meatballs, make Asian style noodle dishes, or combine them with pasta to bulk up your serving.
How to Make Zoodles (Vegetable Noodles)
Equipment
- spiralizer
Ingredients
- 1 zucchini medium
- salt
- olive oil
- additional sauces or add-ins as desired
Instructions
Make Zoodles
- Wash and dry zucchini and run through your spiralizer.
Drain Excess Water From Zucchini (Optional)
- Toss zoodles with ¼ teaspoon kosher salt and place in a mesh trainer over a bowl to drain.
- Let sit for about an hour to let excess moisture drain.
- Transfer zoodles to paper towels and blot dry. Cook as desired.
Cook Zoodles
- For pan cooking, drizzle a little olive oil in a large pan over medium-high heat and saute for 2-3 minutes, or until tender.
- Add seasoning, add-ins, and sauce as desired and enjoy immediately.
Boil
- If you are wanting to mix regular noodles with zoodles, toss the zoodles into the boiling pasta water the last couple of minutes of cooking and drain with the pasta.
Notes
- Nutrition facts are for one medium zucchini cooked in two teaspoons olive oil.
- For pan cooking, use a pan larger than you think you need so excess moisture can evaporate instead of boiling your zoodles and making them mushy.
Questions & Reviews
i’ve got one, too–and i’m literally ADDICTED to zoodles!! when spiralizing, i always get this one, weird, thick noodle. it appears to come from right besides what is referred to as the core. you don’t seem to get this–or did you remove it in the photos?? just curious…
I have a cheaper version, and it works for zucchini, but not for sweet potatoes or other vegetables. They seem to be too hard and I can get them through the blade. Does this work with any other vegetables, mainly potatoes or something harder?
Yes, I use it for sweet potatoes quite often. It takes a strong hand, but it works!
I just ordered a spiralizer and have been looking up recipes for the zucchini (and other veggies) that we just planted in our garden. I have never done this before. Thanks for the tips!! I’m afraid that I am going to have to go buy some zucchini because there is no way I can wait for the garden now!!!
Help! I was so excited to try making zoodles with my vegetti spiralizer to replace my beloved pasta, but I can never get it to soften to a pasta-like feel – just kept microwaving it forever and it never got beyond mildly crunchy. Any suggestions? I want carb-free spaghetti so badly!
I would skip the microwave and either saute or blanch!
jody–if you haven’t figured it out by now (as it’s months later), line a cookie sheet with several thicknesses of absorbent paper towels. sprinkle some salt on your zoodles, give ’em a toss to distribute, then spread them on the toweling. ‘sweat’ them in a 200-degree (fahrenheit) oven for 30 minutes. THEN sautee them–i don’t use microwaves–in a teeny bit of olive oil with crushed garlic. to die for!!!
I just bought one today, the same brand, 4 blade version. The zucchini was spinning wildly and yielded mostly partial noodles. We tried about 6 zucchini…what tips do you have? We liked the doodle pad Thai I made, but doubting the purchase… Thanks!
If you are getting partial noodles (like half-moon shape?) it’s either because the zucchini is too skinny, or not centered. There shouldn’t be any way for it so “spin wildly” because it should have pressure on both ends. I promise it’s a fantastic purchase, works like a dream! If I was closer I’d show you in person to see if there’s something I could spot!
I tried these out today and they were awesome! I just used a serrated/julienne vegetable peeler and it made perfect noodles. I tossed them with leftover veggie-filled tomato sauce and it was a really tasty, filling meal. I’m really trying to eat more veggies and zoodles will be a regular part of the rotation!
I ordered one right away after seeing this post and tried it out last night. I turned the heat up high and fried them in a bit of olive oil. They were still very firm and I didn’t have any mushiness. I just ate them with olive oil, salt, pepper, and parmesan cheese. They were really good. Can’t wait to eat them again tonight.