Zucchini noodles, also known as “zoodles,” are a healthy, low-carb, and gluten-free alternative to pasta noodles. However, if you’re not looking for a noodle alternative, this zoodle recipe is also a great way to add extra veggies to your daily diet. While you can boil, bake, or enjoy these noodles raw, I love cooking them on the stovetop. It only takes a few minutes to saute, and you can decide how firm or soft you’d like the noodles to be.
Zucchini is naturally mild in flavor, so they take on whatever flavor that they’re cooked with. In this case, these zoodles taste of garlicky, cheesy goodness! Whether you’re serving this with a side of my pan-seared salmon recipe or Instant Pot balsamic chicken, these noodles go with everything!
Key Ingredients You Need
- Zucchini — Feel free to use pale green, striped, yellow, or orange zucchinis for this recipe. If possible, I recommend using medium or small-sized zucchinis as they’re less watery than large ones.
- Garlic — I highly recommend using freshly minced garlic and not pre-minced garlic from a jar. The garlic tastes much better when freshly minced.
- Parmesan — The parmesan cheese adds so much flavor, so don’t skip it!
How to Make Zucchini Noodles
Step 1: Trim the zucchini to fit a spiralizer.
Step 2: Use a spiralizer to cut the zucchini into long noodles.
Step 3: Heat a deep pan or wok over medium-low heat and add the olive oil. Give it a minute to heat up, and then add the garlic and red pepper flakes. Let the garlic and red pepper flakes cook for a few minutes. The longer you let it cook, the more the garlic will infuse into the oil. Just make sure to keep the heat low and watch the garlic so that it doesn't burn.
Step 4: Toss in the zucchini noodles and cook until al dente, about 5 minutes.
Step 5: Salt and pepper to taste.
Step 6: Plate the noodles and garnish with parmesan cheese and basil.
Tips For This Recipe
- You can swap for nutritional yeast to mimic the cheesy, nutty flavor if you do not have parmesan.
- You can make zucchini noodles ahead of time to cut down on your prep time for the recipe. Meal prep the zucchini noodles by spiralizing them in bulk then storing them in a paper towel-lined airtight container. They will last in the fridge for 2 to 3 days. The paper towel helps absorb extra moisture and keeps the zucchini from getting slimy.
- Avoid overcooking the zucchini noodles as they will get soggy.
- Pan the zucchini dry before adding it to the pan to avoid introducing additional moisture. As zucchini already has high water content, you want to minimize any extra water.
- Do not salt the zucchini before adding them to the pan, as it’ll draw out moisture and make it soggy.
- Add some extra flavor by sauteing some onions with the garlic or squeezing a wedge of lemon over the zoodles before serving.
Frequently Asked Questions
If you do not own a spiralizer like mine, try using a vegetable peeler, julienne peeler, or a mandolin slicer. With the mandolin slicer, since the zucchini will become long and wide slices, you’ll have to use a knife to cut them into thinner noodle shapes. There are also handheld spiralizers that are budget-friendly and can be tucked away easier. Alternatively, you can buy pre-spiralized zucchini.
I don’t peel my zucchini before spiralizing as the skin is thin and edible. The zucchini skin also has extra nutrients! As I don’t peel my zucchini, I always make sure to give it a good wash before spiralizing.
I recommend making this no more than 3 days ahead of time. Keep the noodles in an airtight container and enjoy them straight from the fridge or lightly reheated on the stovetop.
I do not recommend freezing zucchini noodles as they get very become mushy and watery after they thaw. Luckily, this recipe comes together quickly enough that you can throw this together effortlessly on a busy weeknight.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Zucchini Noodles Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Zucchini Noodles Recipe
Ingredients
- 2 medium zucchini
- 3 tbsp olive oil
- 4 cloves garlic sliced thin
- ½ tsp crushed red pepper flakes
- salt and pepper to taste
Garnish:
- fresh chopped basil
- grated parmesan cheese
Instructions
- Trim and use a spiralizer to cut the zucchini into long noodles.
- Heat a deep pan or wok over medium-low heat and add the olive oil. Give it a minute to heat up and then add the garlic and red pepper flakes. Let the garlic and red pepper flakes cook for a few minutes. The longer you let it cook the more the garlic will infuse into the oil. Just make sure to keep the heat low and watch the garlic so that it doesn't burn.
- Toss in the zucchini noodles and cook until al dente, about 5 minutes. Salt and pepper to taste.
- Plate the noodles and garnish with the parmesan cheese and basil.
Notes
- You can swap for nutritional yeast to mimic the cheesy, nutty flavor if you do not have parmesan.
- You can make zoodles ahead of time to cut down on your prep time for the recipe. Meal prep the noodles by spiralizing them in bulk then storing them in a paper towel-lined airtight container. They will last in the fridge for 2 to 3 days. The paper towel helps absorb extra moisture and keeps the zucchini from getting slimy.
- Avoid overcooking the noodles as they will get soggy.
- Pan the zucchini dry before adding it to the pan to avoid introducing additional moisture. As zucchini already has high water content, you want to minimize any extra water.
- Do not salt the zucchini before adding them to the pan, as it’ll draw out moisture and make it soggy.
- Add some extra flavor by sauteing some onions with the garlic or squeezing a wedge of lemon over the zoodles before serving.
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