15 Zucchini Noodle Recipes (2024)

FAQs

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

Tip 5: Don't over-cook your noodles

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.

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.

Whatever you do, do not let your cut zucchini noodles sit in salt before cooking.

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.

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. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

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.

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.

While the exact amount will vary, this rule of thumb can help you estimate how much to buy: 4 small or 3 medium zucchini = about 5 to 6 cups shredded zucchini.

Plus I discovered that an 8" zucchini weighs just about 8 ounces; so if you don't have a scale but you do have a garden, you can simply take your ruler out to the garden, harvest an 8" zuke, then measure off however many ounces you need – by the inch!

Cooking zucchini noodles is so simple, and all it takes is a couple of minutes. Here's how to cook zucchini noodles: heat olive oil in a skillet over medium heat. add zucchini noodles and cook, stirring & tossing them up with tongs, for 2-3 minutes until slightly softened.

How to stop zoodles from being watery? ›

Sweating the zucchini noodles with salt is essential in this Paleo recipe so they don't become watery and limp during cooking. Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20 to 30 minutes.

Veggie Spirals and Ribbons

Some good options to try include zucchini, yellow summer squash, carrots, eggplant, peppers, and cabbage. Steam the ribbons so that they taste and feel like regular pasta. Enjoy a serving size of 1 1/2 cups of cooked veggie ribbons for only 15 grams of carbs.

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.

"Zucchini is a good source of vitamin C, potassium and folate. It's also low in calories and provides fiber, which can aid in digestion," she says. Additionally, since it's lower in carbs, it won't spike your blood sugar. Per the USDA, 1 cup of cooked zucchini has less than 5 grams of carbs.

Salt and wrap your zoodles.

Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture. You may have to change the paper towels depending on how damp they get, but a gentle squeeze at the end will drain any leftover water before you sauté.

Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let.