how to make zucchini-noodles

How to Make Zucchini Noodles

I’ve followed a strict grain-free diet since 2001. Still, I eat pasta every week. How’s that possible? Zucchini noodles, otherwise known as zoodles.

There’s nothing like spaghetti with meatballs, or Bolognese Sauce. When you know how to make zucchini noodles, there’s no need to be deprived of such classic dishes! Trading processed food (high-carb pasta) for another serving of vegetables? Now that’s healthy and nutritious. It’s a great way to eat whether you’re grain-free or not. Zoodles rule.

In our house we make zucchini noodles two ways. The first way requires little effort. We cut the stem off the zucchini then use the handy dandy julienne peeler in the photo above to turn the zucchini into noodles. Nothing more. No prepping or cooking of any kind. The second way requires a little work. Again, I remove the tips from the zucchini and use the tool above to make the noodles. Next, I saute the zucchini noodles in a pan with olive oil and seasoning as described in the recipe below.

zucchini noodles

Wondering how to make zucchini noodles? I hope I’ve shown you that they’re not only healthy, but easier to make than regular pasta!

How to Make Zucchini Noodles
Serves: 2-4
  1. Heat olive oil in a large saute pan
  2. Add zucchini noodles and seasoning to pan
  3. Stir for 3-5 minutes until noodles are tender
  4. Serve

Some people use a spiralizer to make zucchini noodles. I prefer the julienne peeler for a couple of reasons. First, it’s half the price of a spiralizer. Second, it takes up about a tenth of the space. So if you’re wondering how to make zucchini noodles, my advice is to do so with the julienne slicer! It’s a breeze.

Here are some of my other healthy vegetable noodle recipes:


  1. Shi says

    I am new to zoodle making, and mine is crunchy. I am fearful of overcooking because I am wondering if it will get soggy? My kids are having an issue with the crunch since it is different from pasta.

    I too have been salting and dehydrating some of the water before cooking.

    I’d really appreciate feedback.


    • Elana says

      Shi, I tend to overcook all of my vegetables as I find I digest them more easily that way. Try cooking your zoodles just a bit longer and that will take the crunch out. Remember, the longer you cook, the softer they’ll get :-)

  2. Cait says

    I love my Vegetti for zoodles! I bought it at Wegmans for $14.99 (grocery store – it was there, I was there…) and it takes up about as much space as I high ball glass. Space in a big deal for me. I probably wouldn’t want to do more than 4 or so zuchini at a time with it, but it’s considerably less labor intensive than a peeler or mandolin, and because each squash makes about 3 servings, how many do you really need to cut?

  3. says

    I made these tonight and they were zo good! I just grated them, though, with my food processor. I poured off the liquid they made.

  4. Amy says

    Thanks so much for posting this. My husband is a type 1 diabetic, and was just diagnosed with insulin resistance. I’ve been scouring the Internet for carb swaps. The zucchini noodles were simple, quick, and delicious. And believe it or not, we both think we’d rather eat them than normal pasta! I’ll be checkin your site for more inspiration.

    • Shannon says

      Thank you for your comment!
      I always read the comments before trying something, and I am also a type 1 diabetic with insulin resistance!

      Will be trying this tonight!

  5. Marilyn says

    I decided to try the zucchini noodles with spaghetti sauce. Really didn’t expect to like it. It was very good! After a few bites I decided to play a little and sprinkled some grated mozzarella cheese on it, it tasted like lasagna! Thank you!!!

  6. says

    I couldn’t even wrap my mind around the spiralizer (complicated looking with parts!) so I bought the very simple julienne slicer and love it. I enjoyed a bowl of zoodles, sauteed in butter, from fresh squash and zukes ala today’s farmers’ market…very delicious.

    Thank you, Elana, for sharing your simple and delicious recipes.

  7. says

    Zoodles were the gateway noodle for me. I started out with a tool like you recommend and eventually succumbed to the lure of the unitasker. The spiralizer is one of two unitaskers allowed in our home but only so I can spiralize sweet potatoes and squash. I hate yellow squash but it makes a good noodle. More veggies and variety=good, right? You are such a great influence, Elana. Thank you

  8. Joanie says

    Oh my, am in love with zodles, in your tweet you said that the tool to make them was so expensive but there is a great spirilizer ( not too expensive) brand GEFU hand held and magical

    • Taj says

      Me too! It’s like a big pencil sharpener for zucchini, but I got the Veggetti at Amazon. I like it better than other methods. Not sure that you could use those big overgrown zucchini with this. And yes, salt and let it set in a strainer for a half hour before heating/serving.

    • Valerie says

      In her third paragraph she mentions the handy dandy tool (highlighted in green). If you click on it you will be redirected to Amazon where you can buy the tool.

    • AT says

      Gemma – when you rinse the zoo fled after salting and letting sit for 30 min, do the zoodles absorb some of the rinse water back in? Obv gotta get rod of the salt, but do the zoodles get soggy again? Thx!

  9. Raechel says

    Love making zucchini noodles! I use a vegetable peeler to make a Pappardelle style ( really wide and flat) “noodle”. I use the big overgrown zucchinis that everybody seems to have too many of and are always giving away for free. My family actually likes it better than regular pasta now :)

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