I’ve followed a strict Grain-Free Diet since 2001 and went on a Ketogenic Diet in 2014. Still, I eat pasta every week. How’s that possible? I know how to make zucchini noodles, otherwise known as zoodles.
Healthy Low-Carb Swaps
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 healthy low-carb vegetables? Now that’s nutritious. It’s a great way to eat whether you’re grain-free or not. Zoodles rule.
How to Make Zoodles 2-Ways
In our house, we make zoodles 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 zoodles. Next, I saute the zucchini noodles in a pan with olive oil and seasoning as described in the recipe below.
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
Ingredients
- 1 tablespoon olive oil
- 1 pound zucchini
- 1 teaspoon all purpose chef's shake
Instructions
- Heat olive oil in a large cast iron skillet
- Add zucchini noodles and seasoning to pan
- Stir for 3-5 minutes until noodles are tender
- Serve
Equipment
Make Zoodles, Save Money
Some people use a spiralizer to make zoodles. 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 zoodles, my advice is to do so with the julienne slicer! It’s a breeze.
Low-Carb Noodle Recipes
Here are some of my other low-carb vegetable noodle recipes for you!
- Chicken Noodle Soup
- Chicken Meatballs with Zucchini Pasta
- How to Make Spaghetti Squash Noodles
- Sesame Kelp Noodles
- Spaghetti with Meatballs
This post is an oldie but goodie from the archives, I first published this recipe in 2014.
Jan says
If you want to sauté your zoodles, try sprinkling approximately 1/2 tsp salt into zoodles, depending on size of zucchini, and let drain in a fine mesh strainer for about 30 min before sautéing. Doing this eliminates the soggy, excess liquid in your plate when serving.
Elana says
Jan, thanks for your idea. With this method there is no need for that extra step. The zoodles will be perfect, no sogginess :-)
Cms says
Do you use the seeds
Elana says
CMS, the zucchini I use have small seeds :-)
Sally says
Are zoodles frreezable and still tasty after doing so. We have all kinds of them.
Elana says
Sally, I haven’t tried that so not sure :-)
Karen Spriggs says
Yes. I’ve frozen shredded zucchini and used it later for many types of recipes including zucchini bread. It works just fine.
Kim says
Hi! I’m wondering about using cast iron. A lot of healthier recipes call for one, but I have a glass top stove and was told to never use cast iron because it will scratch. Will using a regular frying pan change the results? Thanks in advance.
Elana says
Kim, I love making this in cast iron, but I don’t imagine that switching to a regular pan would be an issue :-)
Kim says
Thank you!
QueenJellyBean says
Hi Kim, I also have a glass top stove. There’s cast iron skillet sold at Ikea with a ceramic-coated bottom. Works great without scratching the glass top, and I still get the benefit of the cast iron cooking surface. Hope you find something that works.
KarolJ says
???Thanks…..great info.
CKJones says
I have one of those kinds of stoves, too. I use my cast iron skillet on it all the time!! No scratches on my stove top from the skillet. You can’t just scoot it across the stove top, but if you are aware of what you are doing while cooking, you will have no problems with scratches from your cast iron.
Elaine says
Just an FYI, I use cast iron on my glass topped stove and have no problems with scratching. I think there might be a problem if I shook the pan like popcorn was popping, though.
Mary Elizabeth Loehr says
If you don’t scoot the skillet around it should be fine. You can buy gluten free noodles. I have some, but haven’t tried them yet.
Rhonda says
Everything scratches the glass top. I have used cast iron anyway..no big deal
Nora says
agree. I’m much more devoted to my cast iron pans than to a pristine cooktop.
Jeannette says
Hi Elena, I used the julienne peeler but it was hard doing the noodles once it got to the soft part of the zucchini . What do you do with the rest of the zucchini? I felt the peeler is hard on the hands, this was my first time making these noodles.
Elana says
Jeannette, thanks for your comment! Given that I was diagnosed with MS in 2006, I’m continuously on the lookout for activities for my hands that require strength and dexterity. I use as much of the zucchini as possible and if it’s too soft inside to make noodles, I either add it to stock or compost it :-)
Serena Sharp says
Jannete, there is also a tool called a spiralizer that is much easier to use and gives your long curly pasta. I have one of these and it is always welcomed when coming to making an easy dinner night.
Elana says
Serena, thanks for pointing that out! I link to my favorite spiralizer in the first paragraph that follows the recipe :-)
Tammy says
I use a salad shooter to grate