Zucchini noodles, or “zoodles” as the cool kids call them, offer a fresh twist on traditional pasta. They’re light, low in carbs, and perfect when you want something healthy without sacrificing flavor. Plus, they cook super fast, which means less time in the kitchen and more time enjoying your meal. Ever felt like pasta weighs you down? Zoodles might just be your new best friend.
Variations I’ve Tried And Liked
I’ve experimented with zucchini noodles in several ways, and honestly, they hold up well with different sauces and toppings. Here are a few favorites:
- Tossed with pesto and cherry tomatoes for a bright, herby dish.
- Stir-fried with garlic, shrimp, and a splash of soy sauce for an Asian-inspired meal.
- Mixed with marinara and meatballs when craving classic Italian vibes.
- Served cold with a lemon vinaigrette and grilled chicken for a refreshing salad.
Ingredients
Instructions
- Wash the zucchinis and trim off the ends.
- Using a spiralizer or vegetable peeler, create noodles from the zucchini.
- Heat olive oil in a pan over medium heat.
- Add minced garlic if using and sauté for 1 minute until fragrant.
- Add zucchini noodles to the pan and cook for 2-3 minutes, tossing frequently.
- Season with salt and black pepper.
- Remove from heat and serve immediately.
Notes
Serving Ideas for Zucchini Noodles
Zoodles are incredibly versatile. Here are some ways I enjoy them:
- As a base for a hearty Bolognese sauce.
- Mixed with grilled veggies and a sprinkle of parmesan.
- With a creamy avocado sauce and toasted pine nuts.
- Simply drizzled with olive oil and lemon juice for a light side dish.
Holly’s Pro Tips for Zucchini Noodles Recipe
- Don’t skip the step of removing excess water. Trust me, soggy noodles are nobody’s friend.
- If you want cold zucchini noodles, rinse them in cold water after spiralizing and pat dry.
- Use firm zucchinis older ones tend to be watery and less flavorful.
- Experiment with cooking times; some like their zoodles crunchier, others softer.
- Add garlic or chili flakes during cooking for an extra flavor kick.
Leftovers
Zucchini noodles don’t keep well once cooked because they release water and get soggy. If you have leftovers, store them in an airtight container in the fridge and eat within 1 day. For best results, keep uncooked spiralized zucchini in the fridge and cook fresh when ready to eat.
Common Mistakes to Avoid
- Skipping the salt step to draw out moisture. This leads to watery, limp noodles.
- Overcooking. Zoodles cook quickly, so a minute or two too long can ruin the texture.
- Using zucchinis that are too soft or old. Freshness matters here.
- Adding sauce before cooking. It can make the noodles soggy.
Nutrition Infos (per serving)
- Calories: 70 kcal
- Carbohydrates: 7 g
- Protein: 2 g
- Fat: 5 g
- Fiber: 2 g
- Sugar: 4 g