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.
Karen says
I found a tool called Veggetti – a spiral vegetable cutter – at CVS drug store. It works very well also.
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.
S. Chapman says
Yep, that is what I use as well!
Helen says
I am a Pampered Chef consultant and I make zucchini noodles all the time with our julienne peeler. Feel free to contact me.
Wendy says
Pampered Chef carries a similar tool that I use for making noodles from squash and carrots.
Mearced says
Ditto on the name of the tool.
Jodi Thom says
Yes, is that tool available on Amazon?
Laura J says
Please let me know the name of your julienne tool, too……
Neil Meiskey says
Where did you get that tool/brand Elena? I’d like to try this.
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.
Gemma says
If you don’t salt and rinse the noodles, they can release a lot of water into your sauce.
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!
S. Chapman says
They have when I’ve done that so I just pat them as dry as I can before using.
Danielle @ Chits and Chats and Chocolate says
Yum! I have been trying to reduce the grains in my diet, so this is great!
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 :)
Jane Wisdom says
We love the zoodles….signed The elder Wisdoms