15 Zucchini Noodle Recipes (2024)

FAQs

How to cook zoodles without getting soggy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles.

Benefits of Eating Zucchini Noodles

If you are trying to eat low-carb, that is a huge difference! More fiber: Zucchini contains more grams of fiber per serving than regular pasta, which helps your digestive function, aids in weight loss, helps control blood sugar levels, lowers cholesterol, and more.

Stovetop Cooking Method:

Let them drain for 20-30 minutes. Squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority. Rinse off any excess salt and pat dry.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

If you don't wish to cook the peel and the flesh separately, then you could use a two step cooking method, like first baking them with the cut-side facing up, then once you've achieved the desired flesh texture, flipping them over and quickly broiling them.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

The zucchini noodles are one of my favorite items on the Olive Garden® lighter fare menu.

Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber. Seems like a no-brainer, right? It is if you're using the right ingredients and the right sauce.

How long do zucchini noodles last in the fridge? ›

After you've spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They'll stay fresh for 2-3 days. Larger zucchini are easier to spiralize and will yield more noodles. For serving sizes, plan on one medium zucchini per person.

Zoodles or zucchini noodles have become a popular pasta substitute for those looking to reduce carbohydrates or calories, but the real benefit is the fun way to increase vegetables in your diet.

Whatever you do, do not let your cut zucchini noodles sit in salt before cooking. Likewise, never salt the zucchini once it's heating in the pan. If you are cooking your zucchini in a skillet, don't salt it!

Freezing Zucchini Noodles, or “Zoodles”

Zoodles freeze perfectly, and I think they are better frozen-thawed than fresh! The process of blanching wilts and softens the zucchini, and once thawed, all they need is a quick sauté. Use zucchini noodles as a vegetable alternative to traditional pasta.

Larger specimens have a higher percentage of water; smaller zukes have less. Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt.

If zucchini is overcooked, it will have a mushy, soft texture.

Salt and wrap your zoodles.

Post-spiralizing the zucchini, lightly salt your zoods with kosher salt and wrap them in paper towels. Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture.