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This post has been a long time coming — the ultimate guide to zoodles! It has everything you need to know about how to make zucchini noodles that are perfectly al dente, not watery. I did a ton of research and testing to make this easy zucchini noodles recipe happen, and am so excited to finally show you. Bookmark this post, because you can use these methods and tips for all kinds of zucchini noodle recipes, not only this one!
While you can easily turn this squash into a side like sauteed zucchini, this method for making noodles is ideal for certain high-carb dishes you want to make low carb or keto friendly. If you prefer a more traditional pasta flavor and texture, try these keto egg noodles instead!
Why You’ll Love This Zucchini Noodles Recipe
- Lots of options for spiralizing
- Two methods for cooking zoodles
- Great veggie substitute for pasta
- NOT watery!
- Super easy to make
- Healthy, gluten-free, and low carb
- Customizable to replace noodles in virtually any recipe
How To Make Zucchini Noodles
There are 4 basic tools to choose from when making zucchini noodle recipes: a countertop spiralizer, a handheld spiralizer, a julienne peeler, or a knife.
Zucchini Noodles With A Spiralizer:
A countertop spiralizer (sometimes called a “zucchini noodle maker”) is by far my favorite method! It’s super fast and makes zoodles that have uniform thickness. This countertop spiralizer has the highest quality I’ve used, and unlike others the bottom suction stays put.
- Cut off the ends of the zucchini.
- Secure the countertop spiralizer on the counter using the suction cup(s) on the bottom. (More on this below!)
- Insert the zucchini. 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, continuously pushing the zucchini toward the blade and watch the zoodles come out the other side.
Tips For Making Zoodles With a Spiralizer:
- Get a spiralizer that has a strong suction cup on the bottom. I’ve tried several with small suction cups, and they slide around, which is super annoying. This spiralizer has a giant suction cup on the bottom, and a lever to make it stay in place — I love it!
- 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 more mushy. Also, this will avoid super-short pieces.
- Choose zucchini with a smaller diameter when possible. These are more sturdy and release less water.
- Trim the spiralized zucchini length before cooking. The easiest way is to use kitchen shears, either as you go while spiralizing or by grabbing handfuls and snipping them at the end.
- What to do with the core? Toss it in a vegetable stir fry!
Zucchini Noodles Without A Spiralizer:
If you don’t have the kitchen space for a countertop spiralizer, you can try one of these:
- Handheld Spiralizer – This is a good option to save space in the kitchen. It’s small, but requires more effort and the zucchini noodles tend to come out thinner. Here’s a good hand-held spiralizer to try. You simply insert the zucchini and twist.
- Julienne Peeler – This is a good solution to avoid buying a separate tool, but can be more tedious and time consuming. This julienne peeler works well and swivels. To use it, simply run it across the zucchini length-wise, creating strands. Once you reach the core, flip and repeat on the other side. Do this with 4 sides of the zucchini.
- Knife – This is basically just cutting the zucchini into thin strips. It’s time consuming and hard to get thin enough noodles.
- Food Processor Or Stand Mixer – These have special attachments you can buy for spiralizing veggies. This one is very popular and has good reviews.
How To Cook Zucchini Noodles
This section shows how to cook zoodles using the 2 best methods, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
When most people think of zucchini noodle recipes, cooking them in a skillet on the stovetop comes to mind. However, you can also cook them 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 a great one-pan method that works well during the summer months when you don’t want to turn on your oven. However, with this method, you do risk mushy noodles and you get a smaller volume of noodles.
- Drain. Place the zoodles in a colander over the sink and toss with salt. Let them sit for 30 minutes. The salt will bring out the water. After half an hour, squeeze the zoodles gently to release some additional water.
TIP: Don’t over squeeze.
Do NOT keep squeezing them to get out every last drop. This will make them too mushy and lifeless. Just get most of it out.
- Fry. Stir fry the zucchini noodles in a large skillet for a few minutes over medium-high heat. (The higher heat will help excess moisture evaporate.) It might take longer if you make a lot at once.
If you want stir fried zoodles with sauce, have your sauce pre-cooked and warm, and add to the pan after the zoodles are done. Avoid cooking them in the sauce, because they’ll water down your sauce.
Oven Method:
Baking is my preferred method because you don’t have to drain or squeeze the zucchini and because it doesn’t shrink as much, you get more zoodles. The only downside to this method is you need a huge pan and it’s not ideal in the summer.
- Prep. Preheat the oven to 350 degrees F. Arrange the zoodles on a very large baking sheet, and toss them with sea salt.
TIP: Don’t crowd the pan.
Make sure the zucchini is spread out in a thin layer and not too crowded. The bigger the pan, the better! For pan choices, I love this hard-anodized 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.
- Bake. Place the zucchini noodles in the oven and bake until the noodles are done to your liking.
- Pat dry. Use paper towels to pat the zoodles dry to remove any remaining moisture.
To serve zoodles from the oven, toss them with sauce and serve right away!
Tips To Avoid Watery Zoodles
The #1 thing you probably want to know is how to cook zucchini noodles that are not watery! Follow these tips to avoid this common issue:
For The Stovetop Method:
- Pat zoodles dry with paper towels after spiralizing them. In fact, this is a good idea as a starting point no matter how you’ll be cooking them afterward.
- Use a heavy pan over medium-high heat. High, even heat will encourage evaporation and reduce the chance of water remaining. Cast iron or hard anodized steel pans work great. I use this pan and love it!
- Do not cover during cooking. This will trap the moisture.
- Do not add salt to the pan. This will make the zucchini release more water. You can use a salty sauce instead, or add salt at the end.
- Don’t overcook the zoodles. You want them to be al dente! Usually this takes just 3 or 4 minutes. The longer you cook them, the more water will seep out and render watery zoodles.
- Consider residual heat. If you finish cooking them and leave them in the pan, they’ll continue to soften and release moisture.
For The Oven Method:
If you want an easier way that barely requires any tips at all, cooking zoodles in the oven is best. You only need a few tips to get that right, and you can do this for almost any zucchini noodles recipe:
- Use an extra large sheet pan. The oven method dries the noodles, and this only works if they are in a very thin layer.
- Pat dry at the end. The zucchini will be mostly dry when you take it out of the oven, but as a last step, lay two layers of paper towels over the entire pan and pat gently.
Visually, below is a comparison of the stovetop vs oven method. You can see the sauteed noodles have less volume and turn out softer, but both are dry. NO water on the plate!
Storage Instructions
- Meal prep: The best way to make zucchini noodles for meal prep is to spiralize them in advance and keep them in the fridge uncooked. Pat dry and cook right before eating. They last 3-4 days this way, or up to a week if you use these vacuum glass containers (I have them and they really work!).
- Cook ahead: Cooking zoodles ahead of time is not ideal for texture, but if you must, do not mix them with sauce until ready to serve. Keep leftovers in the fridge for up to 2-3 days. They will continue to release water after cooking, so pat them dry again before adding sauce and serving.
- Reheat: Stir frying on the stove is usually the easiest and fastest. Use medium-high heat so that any moisture evaporates.
Can You Freeze Zucchini Noodles?
Yes, you can freeze zucchini noodles, but the texture will be more mushy than making them fresh. Blanch the zoodles in boiling water for 1 minute, immediately transfer to an ice water bath, and let sit for 3 minutes. Pat dry, then arrange on a sheet pan and freeze. Once solid, transfer to a freezer bag and freeze for up to 3 months.
Ways To Serve Zucchini Noodle Recipes
My basic zucchini noodles recipe (on the recipe card below) is super simple: zucchini, butter (or olive oil), sea salt and black pepper. Sometimes I add a sprinkle of garlic powder (or even sauteed minced garlic), grated parmesan cheese, sun-dried tomatoes, or fresh herbs.
You can also customize this zoodles recipe with a sauce or serve with a main dish…
- Sauce – Add your favorite pasta sauce for a comfort food meal! My favorite is alfredo sauce (pictured above), but basil pesto sauce or keto marinara sauce (perfect for zucchini spaghetti) also work great.
TIP: Use a thick sauce for zucchini noodles if possible.
The noodles will continue to seep water as they sit and will thin out the sauce too much if it’s already thin. This tends to happen less with the oven method, though.
- Steak – Try filet mignon or New York Strip for a romantic dinner, or sirloin steak for a weeknight meal.
- Fish – Grilled salmon, flaky pan seared halibut, or baked cod are delicious with zoodles.
- Chicken – Baked chicken breast, crispy chicken legs, or pan seared chicken make some of the easiest dinner mains.
- Vegetarian – Add a sauce and your favorite low carb vegetables (the easiest method is sauteed veggies) for a healthy plant based meal.
- One-Pan Meals – Swap the pasta in your favorite one-pan recipe! Try garlic butter steak bites with zucchini noodles or keto shrimp scampi.
If you found this tutorial helpful, check out my other tutorials for low carb basics: quick cauliflower rice, crispy bacon in the oven, perfect (easy peel) hard boiled eggs, 5-ingredient homemade mayonnaise, and chewy, crispy keto pizza.
How To Make Zucchini Noodles
Zucchini Noodles Recipe (Zoodles)
Learn how to make zucchini noodles perfectly — not watery! Get the EASY zucchini noodles recipe, spiralizing & cooking tips, and more.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
How to make zucchini noodles:
-
Make zucchini noodles with a spiralizer. (Check the post above for tips and other methods!)
How to cook zucchini noodles in the oven:
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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.)
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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.
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Bake for about 15 minutes, until al dente. (You can cook longer if you want them softer.)
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Pat the zoodles dry with a double layer of paper towels.
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Toss with melted butter, black pepper, and more sea salt to taste if needed.
How to cook zucchini noodles on the stove:
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Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let sit for 30 minutes to drain.
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After half an hour, squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority.
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Heat butter in a large saute pan over medium-high heat. Add zucchini and stir fry for 3 to 4 minutes, until al dente. (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.
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Related Easy Recipes
Recipe Notes
Serving size: 1 cup
Check the post above for lots of tips on choosing a spiralizer (and how to use it), tips specific to each cooking method, how to avoid watery zucchini noodles, and storage or making them ahead of time.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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95 Comments
Pamela Tomkinson
0Hello, I would like to know the best way to print this zuke noodle guide? Do you have a copy to purchase???
Wholesome Yum D
0Hi Pamela, You can print the instructions on the recipe card. Right next to the ingredients, you will find a print button. The entire post is not currently printable, but you can save it to your favorites by using the “Save Recipe” button on the recipe card.
Adrienne
0I can’t find a print button☹️
Wholesome Yum D
0Hi Adrienne, You can find the print button right under the video in the recipe card.
Ingrid
0It was my first time making and cooking zucchini noodles and I chose your oven recipe to follow as it looked good. I sprinkled them with sea salt before putting them in the oven just as you said to do and cooked them at 180degrees Celsius (fan forced) for 15 mins. But they came out shrivelled and stuck to the baking paper and far too salty to eat (I had to throw them away.)
I wondered whether you had forgotten to tell us how and when to wash the salt off??
I’m willing to try again if I can have more specific instructions. Ingrid
Wholesome Yum D
0Hi Ingrid, It sounds like you over salted the noodles, you just need a small sprinkle. I also recommend unsalted butter for this recipe. I also think you over baked the noodles if they came out of the oven dry, try decreasing the cooking time.
Marie Jackson
0Can I spiralize the zucchini noodles the day before cooking and store overnight in the fridge covered in a colander inside a bowl?? Thank you.
Wholesome Yum D
0Hi Marie, Yes you can do that.
Michael
0I used frozen store-bought zucchini “veggie spirals”. I microwaved the bag for two minutes on high, and then emptied the back into a colander to drain (there was already plenty of water). There was still a partially frozen chunk in the middle which was easy to break up with my fingers. Then I spread it out on a large cookie sheet sprayed with cooking spray and used paper towels to blot up as much moisture as I could. Baked at 350F for 15 minutes. They came out about the consistency of angel hair pasta. Not mushy, and still holding together in long strands. Of course, since they were previously frozen they didn’t have the body of fresh zucchini spirals, but it worked in a pinch.
peggy Haga
0how do you use the spiralizer on a large zucchini?
Wholesome Yum M
0Hi Peggy, The countertop spiralizer or julienne peeler can definitely handle a large zucchini, the handheld one may not.
Kristyn
0Zucchini noodles are fun to make & taste yummy! Love using them for salads & pasta dishes.
Natalie
0I love the benefits of eating & using zucchini noodles! To me, they are just as good!
Amy L Huntley
0Zucchini Noodles are perfect alone or with some sort of sauce on top! Now that I have a ton of zucchini in my garden, I will be making these at least once a week if not more!
Christine
0It is not necessary to cook zoodles if you are adding a hot sauce to them. They will soften up to the perfect al dente when mixed with the sauce.
JudytheBaker
0I usually make Zoodles on the stove top, the way you show in your cookbook. This time, I decided to try the oven method. I noticed three things:
One. There’s more control by the stove top method.
2. I lost a lot more volume with the oven method. I had to add some cooked kale to have enough for dinner.
3. I had 20 ounces of zucchini purchased. After trimming the ends off zucchini , I lost 4 ounces. I woukd suggest buying 24 ounces.
I love having zoodles for dinner. , We had them with veggie meat, cheese, and sauce.
Judy the Baker
0Oh, THANK YOU!!! I’ve been using your squeezing method in the cookbook. It isn’t good for someone with arthritis! This is a game changer! I saw the recipe using the zoodles with meatballs. I had just made something similar with Beyond Meatballs. It was delicious!!! I’s so excited. Thank you, Thank you, Thank you.
Linda
0Excellent guide, which I’m trying this week. My zoodles have been watery to date, so I’m looking forward to using your excellent strategies to remove the swamp!
Doug
0I tried the baking method. Set oven at 350 and timer for 15 minutes. At about 12 minutes I smelled them cooking. When I checked almost all of them where dried to the bottom of the pan and the rest were mushy.
Wholesome Yum M
0Hi Doug, Sounds like you have a hot spot in your oven. Try moving the rack further away from the heating element and rotating the pan midway during the cooking process.
Teena
0Wow, I have a very limited of “liked” vegetables and this version of noodles can trick me into eating them any day. I topped with a store-bought cauliflower-alfredo sauce and it was delicious! Can’t wait to try these noodles in a spaghetti recipe. Very easy to make!
Kim B.
0I’ve made these zoodles using the oven method several times now and they never disappoint!! Even my picky 9 year old likes them 🙂 Thanks for the recipe!
Kristie Gonzales
0Too bland for me but I do love zucchini! Maybe I will bake them next time. I am used to zoodles in richer Sauces too.
Wholesome Yum M
0Hi Kristie, Sorry these didn’t suit your tastes. Zucchini noodles are a black canvas for any great sauce you prefer!
Mary
0Can you put noodles on rack on cookie sheet for more water removal?
Wholesome Yum M
0Hi Mary, Yes that would work fine.
Mary
0I will let you know how it works. Making them later today.
Amy
0Thank you for this. I have tried zoodles with very little luck because they became watery so this helped me to see what I did wrong. I cannot wait to try again
Peter Ratcliffe
0Thanks so much! We recently installed a gas range with an air fryer built into the oven (and we LOVE it!) so I was wondering, have you ever tried zoodles in an air fryer? What would you suggest as parameters for trying it? I wouldn’t want them to shrink up or turn brown… Thanks so much Maya! You’re a godsend! I’m in week 3 and feel fantastic!
Wholesome Yum M
0Hi Peter, I think an air fryer would work, but they would cook through a lot faster. I would check on them about 7 minutes in to see where they are at. You don’t want them to start to brown or become crispy!
Mary Kauffman
0Thanks so much for the tip on baking the zucchini spirals. Wouldn’t have thought of that in a million years. That made our favorite pesto zucchini noodles perfect! Al dente but not limp and wet! And we get more volume of zucchini per serving which makes the meal more satisfying.
Jeanne Wise
0Thank you so much for the oven instructions for Zoodles! I made them last night to use in Shrimp Scampi and they were just a breeze to make. LOVE that you don’t have to salt and drain them before cooking. They went right from my hand-held spiralizer to the baking sheet (lined with parchment paper) and into the oven for 12-15 minutes (ended up making 2 batches) and we really like them.
Anca
0Hi Maya,
I really love your recipes and your creativity, thank you for sharing with us!
I would like to translate my top favorites and feature them on my cooking blog with a link back to the original recipe and the main image.
Only with your permission, if you agree. Thank you!
Greetings from Romania,
Anca
Maya | Wholesome Yum
0Hi Anca, Thank you so much! Currently my content only lives on my website, but you’re welcome to list the ingredients and link back to my site, just not the full recipe. Thanks for understanding!
janet hooper
0Wow, the first time I made Zoodles. They came out perfect. I just followed your easy instructions. Thank you. I love your site.
Maureen Kelly
0I am so happy that I found you! I have been on Keto for a while but you iron out all the iffy parts of recipes and all of your food is so tasty and I know these recipes will work just as you say they will. Finding out how to cook zoodles properly is a real life-saver. I’ve been trying to find a decent mashed potatoes substitute and really I haven’t, but maybe the recipes haven’t been the best. I’m still hoping to find one, as well as rice. One can only eat so much cauliflower without gagging hahaha. Thanks again for being such a kitchen life-saver.
Vicki L Blackmon
0I haven’t tried this yet but wondering if anyone had tried to dry the zucchini zoodles in a food dehydrator, if so what were the results?
Metqa
0Response to VICKI L BLACKMON: Yes, I have dried zucchini zoodles on a food dehydrator. The results were dry nests of noodles that were both sturdy and fragile at the same time. I was able to save them in a zipper pouch, at room temperature for a few weeks before I gave in and ate them(I’m sure they’d last longer) . When I went to eat them. I prepared them just like instant ramen by pouring boiling water over them and letting them rehydrate for 3-5 minutes. The texture was soft but also kinda chewy/crunchy but not in a bad way. they definitely had a “chew”. One dish I drained the noodles and had it with a meat sauce, another dish I ate them in a broth like ramen. It’s not the same as pasta but it was a nice filler for my small office meal options. I think this takes a lot of extra time and effort but my goal was not “quick meal prep” but “longterm storage options without electricity” . I know when Zucchini season comes, there will be a surplus and since freezing is not an option for zoodles, dehydration will work.
Another happy accident was when I tried to make zucchini crisps/chips. I cut long flat strips with my mandolin and dried them but they were too thick. One night when making tomato meat sauce I decided to shove a few of these long flat dry zucchini slices into my bowl. I’d intended to use them as scoops but I waited too long and they soaked up moisture from the sauce,…and made a really interesting flat noodle! Full of flavor, nice chew. I think this might be a okay spacer for lasagna!
Charmagne Pearson
0I was planning on making Zoodles in a fry pan and at the last moment baked them in the oven. They turned out so much better! Thank you!
Rosie
0Thank you, thank you, thank you for this wonderful post Maya! We only got our spirilizer this week (a Kenwood electrical one) I had so, so many questions and your wonderful post managed to answer them all (and quite a few I hadn’t even thought of!)
I used this new gadget for this first time this afternoon. I now have two large zucchini’s (or
courgette in the UK) worth of lovely spirals ready for dinner tonight 🙂 I’m going to cook them in the oven as you suggest and then stir through some lovely low fat cream cheese, I’ll serve this with a baked jacket potato tonight for dinner. Thank you so, so much for writing this, I’m off to pin to refer back to and hopefully so others will find it too. Hugs from a sunny UK x
ChefMom
0My Son is a classicly trained Chef. He showed a way to get rid of the moisture in the zoodle and it works every time. After spiral cutting the zucchini into zoodles we place the zoodles in a shallow rectangular dish and evenly distribute the zoodles then we salt it lightly and let it sit for at least 30 minutes you can let it sit uncovered on the counter at room temperature or in the fridge. The salt will pull the moisture out of the zucchini. Afterwards drain off the liquid and patt dry with paper towel before cooking. Comes out great every time.
Karly
0This guide is just amazing, it helped me so much when I was wanting to make zoodles! No more crappy noodles, thank you!
Wilhelmina
0I love this easy recipe, so yummy!
Paulina
0Excellent post. I wasn’t sure how to make these and I am impressed!
Rehan
0Thank you so much for this article. Thank you for sharing this post and I will sharing to others.
Jennifer
0I appreciate the advice.
Madeleine
0I don’t like wet mushy zucchini but have started making zucchini noodles with peanut sauce despite my zucchini aversions. Found some peanut sauce in my freezer and was wondering if roasting the noodles would work. This was helpful. I spread the noodles on sheet pans after blotting with a paper towel and left them in my oven to dry all day (oven was off). I then roasted them in 400 degree convection oven setting for 10 minutes. Definitely nice and al dente without being soggy. They’re starting to ooze a little water after being refrigerated with peanut sauce but they don’t taste watered down. Will definitely use this method in the future. Thanks for the tips.
Aimee Shugarman
0LOVE this easy zoodle recipe!!!
Larry
0The baking idea sound awesome but by any chance do you use a convection oven? I would think that would help keep them drier.
Maya | Wholesome Yum
0Hi Larry, Yes, a convection oven will work great. The baking time will probably be reduced.
Lorrie
0I disagree with trimming both ends of the zucchini. Trim the leading edge, but leave the stem end intact. You get a touch more zoodles that way. Tossing stem in compost rather than usable flesh.
PS. I always eat the core as I finish dinner.
Maya | Wholesome Yum
0Thank you for the feedback, Lorrie! Great idea about leaving the other side intact. You can definitely do that and you’re absolutely right you’ll get a tiny bit more zoodles this way.
Connie Kuramoto
0I made an acceptable zuchini fettucini by running it through the food processor on a coasre grate setting. The zettuchini were short, but lovely. I fried them very quickly in a very hot pan, in bacon fat, and they were not watery, but they were very delicious. .
Maya | Wholesome Yum
0That sounds delicious, Connie!
Elizabeth Shannon
0I did the oven method, and my noodles were a dehydrated soggy mess. What do you think went wrong?
Maya | Wholesome Yum
0Hi Elizabeth, Sorry you had issues with them. They shouldn’t be soggy – if they were, they were either over or under cooked. You do need to pat them dry with paper towels to remove excess moisture. I have photos in the post above of the various steps and a video is coming soon, so hope that will help.
Renee
0I can’t believe I’ve never made zucchini noodles before. Don’t know what I’ve been waiting for. Your tips are excellent. Since I purchased zucchini at the store today, I’ll be making zucchini noodles this weekend. Thanks!
Maya | Wholesome Yum
0Thank you, Renee! Hope you love them!
Destiny
0I’m wondering if it would be possible to dehydrate and store them for future use.
Maya | Wholesome Yum
0Hi Destiny, I’ve never tried dehydrating them. What an interesting idea! Please let me know how it goes if you try that – I’d love to share that info with others, too.
Natalie
0Looks so yummy! Everything is so easy with a spiralizer, I have considered buying one for a long time but never made it
– Natalie Ellis
Toni
0Thank you so much for this great article. I just baked my first zoodles and ate them with butter, salt, pepper and parmesan. They were fantastic. I did try cutting the zucchini lengthwise about half way through but it wouldn’t stay on the spiralizer, so I just cut them with the shears like you do. All your recipes I have tried are easy to follow and taste amazing. Thank you!
Maya | Wholesome Yum
0Yay, so glad to hear that, Toni! Sorry the cutting length-wise trick didn’t work – I assume you got that from the reader comments but I haven’t tried it myself yet. I’m so glad you like the recipes!
Terri
0Wow! I love the baking method and also just using them raw. Super refreshing for classic summer pasta salad dishes. Great for pot-lucks this summer!!! Thanks for the great article!
Maya | Wholesome Yum
0Thank you, Terri! I’m glad you liked them.
Jack
0Love your recipes.
Have you determined if it is better to use the oven convection mode to help dry the zucchini noodles? Have been using the oven method but at 200F and plan to try the higher 350F setting per your recommendation.
Maya | Wholesome Yum
0Hi Jack, That’s a great idea! It’s funny, I have a convention option on my oven but rarely use it because I’m so often testing for my general readers that might not have one. It should work and would be faster. You might need to decrease the oven temp by 25 degrees. I did test the 200 F temperature and found it worked also, but took much longer than 350 to be fully done.
Lee
0Hi Maya,
I just learned this tip for spiralizing zucchini. Before spiralizing the zucchini, take a knife and cut the zucchini lengthwise about halfway through, then spiralize it. The cut stops the noodles from going on forever. It is a time saver!
Maya | Wholesome Yum
0Hi Lee, Thank you for sharing! That’s an awesome idea. I was just using kitchen shears to cut the long strands.
LisaMc
0Thanks Maya, great post. Have you ever tried doing zoodles in the air fryer?
Maya | Wholesome Yum
0Thank you, Lisa! I haven’t tried that. If you try, let me know if it works!
Jan Johnson
0This is very helpful – thank you! I bought a little hand zoodler a couple of years back, used it one time and put it away. I was just looking at zucchini today thinking I should try it again and then saw this blog post. So I am going to try it again and maybe they won’t be watery and mushy this time.!
Maya | Wholesome Yum
0I’m so glad it’s helpful, Jan! Hope it goes well for you this time!
Mari
0Thanks Maya! I love having my “pasta” dishes while staying on Keto, but until your post I didn’t know how to properly cook Zoodles (just sauteed) and my dishes were always watery. I’m cranking up the oven!
Maya | Wholesome Yum
0Thank you, Mari! Hope you like the oven method!
Kate
0Thank you so much for this tutorial. I love how you take low carb recipes and break them down step by step so that we can be successful (eg, mashed cauliflower, cauliflower pizza to name a few).
Maya | Wholesome Yum
0Hi Kate, I’m so glad to hear that, it means a lot that it’s helpful!