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!
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
- 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.
Judith says
Great with a cilantro pesto btw…
Elana says
Judith, we like that too :-)
Farhana says
Hi
Can the zoodles be frozen once julienned
Elana says
Farhana, I haven’t tried that so not sure.
Karen says
You can freeze shredded zucchini, so I assume you can freeze zucchini zoodle strips as well.
MJ Grimm says
I have seen some recipes call for soaking the zoodle – or salting and letting sit to remove liquid. Do you bother with that step?
Elana says
MJ, nope, I keep it simple :-)
feryl Woodworth says
I prefer salting the zoddles, letting them sit in the frig, then rinsing them in cold water. Then use in your recipes. It firms them up very nicely.
Elana says
Thanks Feryl!
Anne Hudson says
Thank you for all your recipes, Elana. I would love it if you published a cookbook of just vegetable dishes. I eat eggs and sometimes goat or sheep cheese, but you wouldn’t have to include eggs and cheese if you wanted to appeal to a wider audience. The dishes you share could be side dishes for meat eaters and vegetarians alike.
Anne
Elana says
Hi Anne, thanks for the suggestion! Here’s a link to all of my vegetarian recipes for you:
https://elanaspantry.com/diets/vegetarian/
Enjoy!
Elana
Laura Petracek says
Yes, ditto what Anne said…would love a vegetarian paleo cookbook!
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.
Thanks!
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 :-)
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?
Ingrid Shapiro says
I am new at this, and would like to try it. I am trying the Paleo diet now, and am looking for new recipes. Where can I purchase this Vegetti for noodles. I do not have a Wegmans in my area?
Maria says
I bought mine at a discount store eg Ross, HomeGoods, TjMaxx Marshalls for $8.99
Elizabeth says
I just bought one at my local grocery store in the “as seen on tv” section. Can’t wait to try it
Barbara says
Walmart. $9.99 and also target. $9.99
Jamie says
Can I feeze the zucchini noodles?
Nicole says
Definitely. You can even put them directly into boiling water when frozen for a few minutes to warm/cook them and then drain really well. I even squeeze out extra water by squeezing the zoodles with a towel while they’re in the colander.
Kath 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.
djshope4hearts says
When you saute how do you keep the noodle unsoggy & the pan full of water, thanks
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!