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! Literally, one minute is enough. You’re heating them rather than cooking them. See below for more tips on how to make zoodles and what to eat them with.
Note: this is the way that I cook zucchini noodles (also known as courgette spaghetti or ‘courgetti’). There are many other tools that you can use and other cooking methods such as baking or boiling them but this is what I have found works.
Tools to Make Zoodles
There are few different tools you can use to make zoodles. Personally, I use a Veggetti which is about $10 from most places. It’s a handheld vegetable spiralizer. It’s very easy to use and takes up minimal space.
Other options include an automated spiralizer like the KitchenAid attachment, a mandolin, a julienne peeler or there are spiralizers that use a crank. I use the handheld spiralizer because it’s cheap, doesn’t take up space, and is easy to use.
If I was going to be really inventive, I would use the cheese slicer on my grater to thinly slice the zucchini lengthwise and then cut the slices into noodles with a knife and ruler to get a straight edge. That would take a while though so I consider my $10 spiralizer a worthwhile investment!
Tips for Making Zoodles
- Don’t overcook them! This is the number one mistake that I made when I started making these. I thought the longer I cooked them the crispier they would get. Nope. Literally, just heat them up and that’s it, done.
- Don’t put salt on them before you cook them. The salt draws out the moisture and makes them soggy (another lesson learned the hard way).
- Serve immediately. They do not make good leftovers because they release their water in the fridge and whatever sauce you put on them goes watery.
- Use a bottle brush to clean the spiralizer. There is a row of small blades inside the spiralizer that are difficult to reach. A sponge gets caught in the blades and rips but a bottle brush can reach all the way down and isn’t damaged by the blades.
Zucchini Noodle Recipes
There are many ways to enjoy the humble zoodle. Here are some of my favorites…
Zoodles with Spinach Pesto
This is super simple and ready in minutes. Just make the zoodles and toss with Fresh Spinach Pesto with Miso. It’s perfect for a quick snack or a light lunch. It’s packed full of nutrients and vitamins too so it’s a delicious, guilt-free snack.
Trout en Papillote with Zoodles and Roasted Vegetables
The dish pictured is so easy to make! I haven’t put up a blog post for it because I figure I can just explain in a sentence or two. Just wrap a small piece of fish (I used trout but you can use any fish) in parchment paper with slices of lemon and kalamata olives, then bake at 350F for 15 minutes. Serve with zoodles and roasted vegetables. I did mushrooms, red peppers, garlic, and onion but sweet potato, carrots, or parsnips would also work well.
Zucchini Noodles with Avocado Pesto
You can find the full recipe for these zucchini noodles with avocado pesto on the Queenship. This is what keto dreams are made of! It’s a great dish for brunch. Who needs French toast/waffles/pancakes/[insert high carb dish here] when you can have this?!
If you’re looking for other keto recipes check out…
- Easy Cauliflower Rice
- Grilled Steak Salad with Balsamic Dressing
- Quick and Easy Chickpea Dip
- Simple Keto Chocolate Almond Fudge
Don’t forget to Pin this recipe for later!
If you make this recipe, please let me know in the comments below or tag me on Instagram @lemonandsophia! I love hearing what people think and what changes or additions you make.
Zucchini Noodles (Zoodles)
- 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.