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Home » Main Dishes » Zucchini Noodles Recipe

Zucchini Noodles Recipe

Published: Nov 29, 2021 · Modified: Dec 30, 2021 by Justin Coit

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Made in less than 20 minutes, this Zucchini Noodles recipe comes together quickly and easily. Flavored with garlic, red pepper flakes, and parmesan, this zoodles recipe is an inexpensive and flavorful side for any meal.

A bowl of zucchini noodles with parmesan and basil on top with a fork beside it.
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Pinterest graphic of a close up view of zucchini noodles with parmesan and red pepper flakes.
Pinterest graphic of a bowl of zucchini noodles topped with parmesan and chili flakes.
Pinterest graphic of a bowl of zucchini noodles with parmesan sprinkled on top.

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

Ingredients needed to make zucchini noodles.
  • 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

Set of two photos showing zucchini being cut and spiralized.

Step 1: Trim the zucchini to fit a spiralizer. 

Step 2: Use a spiralizer to cut the zucchini into long noodles.

Set of two photos showing garlic and red chili flakes cooked in oil then zucchini noodles added to the pan.

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. 

Set of two photos showing salt added to the pan and the dish plated with more parmesan on top.

Step 5: Salt and pepper to taste.

Step 6: Plate the noodles and garnish with parmesan cheese and basil.

Close up of zucchini noodles with parmesan and red chili flakes on them.

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.
Overhead view of a bowl of zucchini noodles with parmesan and red chili flakes.

Frequently Asked Questions

What if I do not have a spiralizer?

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. 

Do I need to peel my zucchini before spiralizing? 

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. 

Can I make this ahead of time?

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. 

Can I freeze zucchini noodles?

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!

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    Chicken Zucchini Poppers

  • A plate of zucchini fritters with sour cream on top and some zucchinis in the background, out of focus.

    Zucchini Fritters

  • Close up of a zucchini pizza bite on parchment paper with fresh basil on top.

    Zucchini Pizza Bites

  • Thai Zoodles Salad served on gray plate on striped placemat

    Thai Zucchini and Carrot Noodle Salad

  • Overhead view of a plate of beet salad with a fork in the plate.

    Beet Salad

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!

A bowl with zucchini noodles with parmesan and red chili flakes on top.
Print Recipe
5 from 2 votes

Zucchini Noodles Recipe

Made in less than 20 minutes, this Zucchini Noodles recipe comes together quickly and easily. Flavored with garlic, red pepper flakes, and parmesan, this zoodles recipe is an inexpensive and flavorful side for any meal.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Side Dish
Cuisine: American
Servings: 2 servings
Calories: 274kcal
Author: Justin Coit

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.

Video

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.

Nutrition

Calories: 274kcal | Carbohydrates: 9g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 9mg | Sodium: 1341mg | Potassium: 577mg | Fiber: 2g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 38mg | Calcium: 167mg | Iron: 1mg
*Nutrition Disclaimer
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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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