15 Zucchini Noodle Recipes (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

You don't boil them that would make them soggy. To co*k zucchini noodles you toss them in a frying pan, with a little butter, oil or cooking spray, just long enough to heat. Add your sauce and it's done.

The biggest difference most people notice when they eat zucchini noodles is the texture. The texture of zoodles can vary based on how long they are cooked and how they are made. Lightly cooked zoodles will be crunchier than pasta and well-done zoodles will be softer.

Plus, making your own zucchini noodles is cheaper than buying them at the store, and it's fun to transform a vegetable into your favorite pasta shapes. So grab a bunch of zucchini, and let's get started!

A note on serving size. We recommend spiralizing just about 1 pound of zucchini per serving (for a large, lunch or dinner-sized meal) – that equates to about two medium sized zucchinis or 2 cups, cooked.

Don't pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!).

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

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.

Zucchini noodles, aka “zoodles” freeze perfectly, and I think they are even 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.

Can you make zoodles the night before? ›

If you have the time, I highly recommend making your zoodles the day before you plan to serve them. I'll often make a batch of zoodles for random meals throughout the week, and making them ahead of time allows them to dry out so that they won't have much moisture left when you're ready to use them!

One pound of zucchini equals about 4 cups grated zucchini; 2 cups of salted and squeezed zucchini; about 1 cup mashed zucchini; and 3 cups chunked zucchini.

When sliced, 1 medium zucchiniyielded about 1 to 1.25 cups and if grated, you end up with about 2/3 cup of tamped down zucchini. If you need 1 cup of cooked sliced zucchini, due to shrinkage while heated it will take about 3 medium zucchini, sliced, to hit the mark.

A medium zucchini will result in approximately 1 cup of shredded zucchini. If you happen to be using a larger zucchini and the seeds are large, cut the zucchini lengthwise and use a spoon to scoop out the seeds.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Heat the olive oil in a skillet and add your overcooked pasta. Gently sauté over medium heat for a few minutes until the pasta's texture has firmed up. The whole process takes less than 10 minutes and you'll know it is done when the edges of the pasta have started to crisp and light browning has begun.

If you do not have kosher salt on hand, use a teaspoon or so of regular table salt. 1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes.