Zucchini Noodles Recipe (Zoodles)

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My love for zucchini runs deep. It’s probably my favorite vegetable, if I had to choose. And since I spent so many years eating low carb, zucchini noodles (a.k.a. zoodles for short) have made their appearance at my family’s dinner table hundreds of times. It’s driven me to perfect my method to make them just right — tender without being mushy, and most importantly, never watery. Even my carb-loving 7-year-old loves them like this. This zucchini noodles recipe has been my go-to staple pasta swap again and again… and again. Let’s get spiraling!

Why You’ll Love My Zucchini Noodles Recipe

• Healthy pasta replacement – While you can easily turn this squash into a zucchini side dish, my zoodles are a fantastic, healthier substitute for traditional pasta.
• Guaranteed not watery – No more watering down your sauce! I’ve got 2 foolproof methods for cooking zucchini noodles that won’t leave a puddle on your plate.
• Quick and easy to make – These are a breeze to whip up, and you can use whatever tools you’ve got (7 options below). I adore them as a healthy side dish for busy weeknights.
• Low carb, keto, and gluten free – Not to mention you get your veggies and feel lighter afterward, without missing out on comfort food vibes. I’ve turned all kinds of pasta dishes into zucchini noodle recipes.

How To Make Zoodles

I’ve made zoodles every which way and definitely have a favorite method, but you’ve got options! Here are 7 different tools you can use to make them:

1. Countertop Spiralizer – My top recommendation, because it’s the fastest, fuss-free, and makes zucchini noodles with a uniform thickness. I have this countertop spiralizer and love the giant suction cup on the bottom, so unlike others it doesn’t slide around on the counter. Cut off the ends of the zucchini first. Skewer one end onto the side of the spiralizer that has the handle, then poke the other end into the side that has the blade. Crank the handle repeatedly, pushing the zucchini toward the blade. See my picture below for a visual!

2. Handheld Spiralizer – I had this handheld spiralizer for a while. It’s a good option to save on kitchen space. But, I didn’t love the effort required to use it (you have to manually twist), and the zoodles come out on the thinner side.
3. Julienne Peeler – This one used to be my favorite way to make zucchini noodles without a spiralizer (before I got one) and is also a space-saver. Just run it along the zucchini lengthwise to create noodle-like strands. Once you reach the core, flip and repeat on the other side. Do this with all 4 sides of the zucchini.
4. Mandoline – I recently got this mandoline and discovered it can make zucchini noodles using the julienne setting. And the flat setting is super handy for my fave zucchini lasagna, zucchini salad, and grilled zucchini.
5. Knife – This is basically just cutting the zucchini into thin strips. It’s time consuming and hard to get the noodles thin enough. I don’t recommend it.
6. Stand Mixer – You can get an attachment specifically for spiralizing, like this one.
7. Food Processor – My food processor has a spiralizing attachment option, too.

My Tips For Spiralizing

I use a countertop spiralizer to make zucchini noodles the most! Here are my tips to help you use it effectively:

• Choose zucchini with a smaller diameter if you can. These are more sturdy, and I find they release less water.
• Make sure the zucchini is centered on the spiralizer. That way, you’ll end up with more of the best zucchini noodles, which are the ones that include the edges and skin. The middle ones tend to be mushier. Also, this will reduce super short pieces.
• Trim your zoodles before cooking. I used to snip them in the bowl at the end, but these days I do it as I spiralize.
• What to do with the core? You could discard it, but I like to avoid waste and throw it into a vegetable stir fry.

How To Cook Zucchini Noodles

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Most people cook zucchini noodles in a skillet, but you can also do it in the oven (actually my favorite method!) or eat them raw in a zucchini noodle salad. (I don’t recommend boiling, blanching, or microwaving, as the results are watery.) I’ll cover the stovetop and oven methods here:

Stovetop Method:

Cooking zoodles on the stovetop is my go-to in the summer when the last thing I want to do is crank up the oven. The only catch is, you have to watch them closely to avoid mushy noodles, and you don’t get quite as much volume as my oven method. Here’s how I do it:

1. Drain the zoodles first. Place them in a colander over the sink and toss with salt. Let them drain, then squeeze gently to release more water. Rinse off the salt and pat dry.
2. Saute in a large skillet. Use medium-high heat to help excess moisture evaporate. It usually takes me just a few minutes, but might take longer if you make a lot at once. Toss your zucchini noodles recipe with a warm sauce and enjoy!

My Tips For The Stovetop Method:

• After draining, squeeze out excess water but not every last drop. If you squeeze the zucchini noodles too much, they’ll end up mushy and lifeless. I just get most of the water out.
• Use a heavy pan over medium-high heat. This encourages evaporation and reduces the chance of water remaining. My pictures above are older, but now I always use this cast iron pan and love it!
• Don’t cover the pan or add salt during cooking. This will make the zucchini release more water. You can use a salty sauce instead, or add salt at the end.
• Be careful not to overcook. 3 or 4 minutes is usually my sweet spot. The longer you cook, the more water will seep out.
• Don’t leave the zoodles in the pan. If you do, they’ll continue to soften and release moisture.
• Add the sauce only at the end. I heat the sauce before I cook my zucchini noodles, so that it’s ready to go and I don’t have to keep heating to warm up the dish. If you cook the zoodles in the sauce, they’ll make your sauce watery.

Oven Method:

Baking zoodles is my favorite, because I can skip the whole draining and squeezing hassle. Plus, they don’t shrink as much, so you end up with a bigger batch. The only downside is you need a huge pan and the hot oven is not ideal in the summer. Here’s how I cook zucchini noodles in the oven:

1. Season the noodles. While your oven preheats, arrange the zoodles on a very large baking sheet, and toss them with sea salt.
2. Bake until tender. The excess moisture will evaporate as they cook!
3. Pat them dry. Use paper towels to remove any remaining moisture, then toss with your favorite sauce.

My Tips For The Oven Method:

• Use an extra large sheet pan. The oven method dries the noodles beautifully, but this only works if they are spread out in a very thin layer. The bigger the pan, the better! I love this oven-safe griddle pan or if you want to make more servings, this extra large sheet pan. If your non-stick surface isn’t great or you want easier cleanup, line your pan with parchment paper first.
• Don’t overcook. Like the stovetop method, baking for too long can make your zoodles recipe mushy. The time can vary a bit depending on how thick your spiralizer makes noodles.

Check out my comparison below between the stovetop and oven methods. You’ll see the sautéed ones look a bit smaller and softer, but both ways give you nice, dry zucchini noodles — no soggy water puddles on the plate!

Storage & Meal Prep

• Meal prep: I love, love zucchini noodles for meal prep! You can spiralize them ahead of time and keep them in the fridge uncooked. Pat dry and cook right before eating. They last 1-2 days normally, but I use these vacuum glass containers to make them last 3-4 days.
• Leftovers: I try to avoid cooking zoodles in advance because they get mushy later, but you can keep leftovers in the fridge for up to 2-3 days. They will continue to release water, so pat them dry again before serving.
• Reheat: Stir frying on the stove for a few minutes is the easiest and fastest.
• Freeze: I have a tutorial for freezing zucchini noodles here! Just be aware they’ll be mushier than fresh ones.

Serving Ideas

These are a blank canvas, so you can turn them into many different zucchini noodle recipes. Serve my basic version below (with butter or olive oil, salt, and pepper) as a side dish to any healthy dinner, or make a pasta-like meal with add-ins:

• Sauce – Jazz up your zoodles recipe with Alfredo sauce (my homemade one is pictured above), basil pesto, or marinara.
• Flavor Boosters – Sometimes I add a sprinkle of garlic powder (or even sauteed minced garlic), grated parmesan cheese, sun-dried tomatoes, or fresh herbs.
• Protein – Toss in some sauteed shrimp. Add shredded Instant Pot chicken breast or sliced baked chicken breast. Top with juicy meatballs. Stir in some tender steak bites with garlic butter (my fave) or sliced sirloin steak. Endless possibilities!
• Other Veggies – I like to saute vegetables before I cook the zucchini noodles, then add them in again at the end.

TIP: I recommend thick sauce for zucchini noodles, if you’re adding one.

They’ll seep water as they sit and thin out the sauce too much if it’s already thin. This happens less with the oven method, though.

If you liked this tutorial, check out my other meal prep staples: quick cauliflower rice, crispy bacon in the oven, perfect (easy peel) hard boiled eggs, and 5-ingredient homemade mayonnaise.

Recipe Card

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Zucchini Noodles Recipe (Zoodles)

Learn how to make zucchini noodles perfectly – never watery! Use my easy zoodles recipe as a healthy, low carb swap for your favorite pasta.

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 20 oz Zucchini (~4 medium) ▢
• 2 tbsp Unsalted butter (melted; or olive oil) ▢
• Sea salt ▢
• Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

How To Make Zucchini Noodles:

1. Make zucchini noodles using a spiralizer (I recommend this one that doesn't slide around). To do this, cut off the ends of the zucchini first. Skewer one end onto the side that has the handle, and the other end into the side with the blade. Crank the handle, pushing the zucchini toward the blade. Check the post above for tips, or other methods if you don't have a spiralizer! Pat dry with paper towels.

Oven Cooking Method:

1. Preheat the oven to 350 degrees F (177 degrees C). Grease an extra large baking sheet. (Use parchment paper if it's not non-stick.)

2. Arrange the zucchini on the baking sheet in a thin layer, making sure not to crowd the pan. Sprinkle with sea salt lightly and toss.

3. Bake for about 15 minutes, until al dente tender. (You can cook longer if you want them softer.)

4. Pat the zoodles dry with a double layer of paper towels.

5. Toss with melted butter or olive oil, black pepper, and more sea salt to taste if needed.

Stovetop Cooking Method:

1. Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let them drain for 20-30 minutes.

2. Squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority. Rinse off any excess salt and pat dry.

3. Heat the butter or olive oil in a large saute pan over medium-high heat. Add the zoodles and stir fry for 3-4 minutes, until al dente tender. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 cup

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Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 75

Fat 6g

Protein 1g

Total Carbs 4g

Net Carbs 3g

Fiber 1g

Sugar 3g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Zucchini Casserole
• 
  Zucchini Fries
• 
  Zucchini Chips
• 
  Zucchini Lasagna

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Gratitude Moment

I’m trying something new starting today! At the bottom of every post, I’m going to write about something I’m grateful for — because the world has been so crazy lately and I’m craving positivity! Do you feel the same way?

I got to take a work trip with my kids last week. We visited Palm Springs for a blogger retreat, and we all brought our kids! They played while we talked about blogging. I’m grateful to have a job that lets me travel with my family… not always, but this was wonderful. Here’s us at a Mexican restaurant for dinner there. Have you traveled somewhere interesting recently?