If you're looking for oodles and oodles of delicious recipes for zoodles, then you've come to the right place. We love giving any veggie-substitute a try, and this noodle-alternative is definitely worth adding to your next meal.
You're probably thinking: "WTF am I supposed to with a 'zoodle'?" But fear not — we're here to help! Zoodles (AKA zucchini noodles) are *actually* quite easy to make. You can sauté them on the stovetop, boil them like traditional pasta or simmering them straight in some sauce. In fact, cooking them is so easy that we have a hunch that these zoodle recipes will be your new go-to for anytime you want to some extra greens.
Prepare your zoodles fresh with these tips, or pick some prepackaged ones up from your local grocery store and skip straight to the recipes!
How To Prepare Zoodles
Cut Your Zucchini Noodles The Right Way
To make zoodles, cut both ends off of the zucchini. Slice the zucchini into two halves. From there, use a tool like the Kitchenaid spiralizer attachment that screws onto your stand mixer or a free-standing tool like the one from OXO, or an Inspiralizer to unspool fine or extra fine zucchini ribbons from the core of the zucchini.
In a pinch, you could try using a vegetable peeler to peel long planks off the zucchini and then slice them into noodles. Or, cut the planks using a chef's knife and then further slice them into matchsticks. Once you've processed the zucchini into zoodles, store them in the refrigerator where they taste best within three days.
While zoodles can be eaten raw and dressed up in pesto or another salad dressing, if you want to cook them, these are the three methods to try.
How To Cook Sautéed Zoodles
Heat a skillet over medium heat. Add two teaspoons of oil (olive or coconut) or a pat of unsalted butter. Toss in the zoodles (spiralized from one zucchini), salt to taste, and sauté for several minutes, turning with tongs until the color of the zoodles deepens and they become soft.
Serving Suggestion: After oil is heated, stir in thinly sliced garlic or minced fresh ginger to sizzle and scent the oil. This would be the time to also add a dash of spice like a curry powder, if you like. Once zoodles are cooked, garnish with a scattering of toasted coconut, shredded fresh cilantro and/or mint leaves, and chopped scallions. Pair it with fish.
Zoodle Recipes That'll Make You Want More
Shrimp Scampi with Zoodles
Swap out traditional noodles with zoodles for a flavorful, healthy dish. (via Feel Good Foodie)
Spiralized Zucchini Chicken Noodle Soup Jars
This recipe is the perfect low-carb meal prep idea. Just add boiling water, microwave and enjoy! (via The Girl on Bloor)
Zoodles with Tomatoes and Capers
This raw five-ingredient zoodle recipe will take you through all the warm months. It’s fresh, fast, and furiously flavorful. (via A Spicy Perspective)
Pesto Zoodles
This delicious summertime recipe adds color, nutrition and fun to your meals. (via Feel Good Foodie)
Vietnamese Chicken Pho with Zoodles
This healthy zoodle recipe is gluten free, paleo, and oh-so tantalizing! (via A Spicy Perspective)
Ready to turn some zoodles into your next meal? Share your zucchini noodle recipes and find more healthy eating inspiration over on Pinterest.
Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.
Header image courtesy of Feel Good Foodie.
This article has been updated.
From Your Site Articles
- 13 One-Pot Dinners That Choose Zoodles Over Noodles - Brit + Co ›
- Make This Keto Alfredo Zoodles Recipe That Even Vegans Can Enjoy ›
- A Crowd Favorite: Colorful Zoodle Pad Thai Recipe - Brit + Co ›
- Try This Olive Garden-Inspired Spiralized Primavera Pasta Recipe ... ›
- 15 Squash And Zucchini Recipes For 2023 - Brit + Co ›
- This Chicken Zoodle Soup Recipe Is Comfort Food Wrapped in a Whole30 Hug - Brit + Co ›
- Forget Zoodles — It’s Time for Boodles, AKA Butternut Squash Noodles! - Brit + Co ›
Related Articles Around the Web
Annelies Zijderveld
Annelies Zijderveld is the author of Steeped: Recipes Infused with Tea. Her food writing and photos have been featured in Paste Magazine, The Kitchn, TODAY, Darling Magazine, AllRecipes, and other publications, She whisks together food and poetry on her blog, The Food Poet, and on Instagram at @anneliesz.
