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Making zoodles

Zucchini Noodles (Zoodles)

Zucchini noodles are a great low-carb, gluten-free alternative to noodles or spaghetti. This method of making them turns out perfect every time. The secret to making them 'al dente' is don't overcook them! One minute is enough. You're heating them rather than cooking them. See above for suggestions on what to serve them with.
Prep Time 9 mins
Cook Time 1 min
Total Time 10 mins
Course Side Dish
Cuisine American
Servings 2
Calories 91 kcal


  • Vegetable spiralizer


  • 2 zucchinis
  • 1 tbsp olive oil light


  • Rinse the zucchinis under cold water and pat dry.
  • Slice off the bottom of the zucchinis and insert the thick end into the spiralizer. Twist the zucchini until noodles come out from between the blades. Remove the zucchini occasionally to make the noodles shorter.
  • Heat a frying pan with a tablespoon of olive oil. Add the zucchini noodles and heat for one minute. Do not cook any longer or the zoodles will turn to mush.
  • Serve immediately with your favorite sauce.


Cooked zucchini noodles do not keep well in the fridge. They release their moisture and become soggy. If you want to prep ahead of time, I suggest spiralizing your zucchinis and storing them in paper towel in the fridge. Heat them right before serving.
Keyword zoodles, zucchini noodles