It’s so delicious and goes perfectly with pretty much anything from a Homemade Pasta Sauce to Basil Pesto or even just with butter salt and pepper. These easy zoodles are simple to master and a great healthy alternative to pasta or spaghetti!
Zucchini Noodles Spaghetti
I started making zucchini noodles way before it was trendy to make veggie noodles. I often eat low carb and would create “zucchini noodles” when a spiralizer wasn’t a thing yet. At the time I’d use a veggie peeler (more on that below) to create tender strips of zucchini and mimic noodles. I shared it on a weight loss forum I used to frequent and it ended up with 17K rave reviews way back in 2010… I knew I was onto something! We’ve eaten these delicious noodles ever since but I now use a spiralizer to create easy noodle perfection!
How to Make Zucchini Noodles
The easiest way to create zucchini noodles (aka zoodles) is to use a spiralizer. This inexpensive tool (under $40) is super easy to use and works great. Most versions have 3-4 different blades/plates to create different sizes or shapes of noodles. You can get inexpensive hand-held versions as well (around $10) but I’ve not had a lot of success with these. I find a countertop spiralizer is the best option if you plan to make veggie noodles often. I create zoodles out of the flesh of the zucchini until I reach the core. I save the core and add it to salads or even freeze it and add it to chicken stew or hamburger soup! A bit of butter or olive oil and fresh herbs is the perfect way to season and enjoy this as a side!
How to Make Zucchini Noodles Without a Spiralizer
No spiralizer? No problem! There are a few different options to make zucchini noodles without a spiralizer.
How to Cook Zucchini Noodles
This is SO IMPORTANT! You guys, zucchini noodles are delicious… when cooked right! The most important thing is to make sure you don’t overcook them. Zucchini noodles don’t have to be cooked, they can be eaten raw and I often use them to make Zucchini Salad. They’re perfect served just like pasta, a little al dente. Many methods out there call for salting them and every time I’ve tried it, I dislike the taste and texture. I’ve tried cooking them about a thousand different ways over the years. There are a few really important parts to getting perfect zucchini noodles.
To Avoid Watery Zucchini Noodles
How to Freeze Zucchini Noodles
Frozen zucchini noodles can lose their flavor and texture. They literally take seconds to make so I prefer to make them fresh rather than trying to make them ahead. If you do happen to have leftover zoodles, you can freeze in freezer bags. I’d suggest chopping them to use in soups, chili, stews etc.
More Zucchini Recipes You’ll Love
Zucchini Bread – So moist! Grilled Zucchini Zucchini Cake Zucchini Brownies – with 1 Minute Frosting! Crispy Zucchini Fries (oven baked) – Great appetizer or snack!
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
