Light and Fresh Zucchini and Yellow Squash Noodles

Let me tell you, zucchini and yellow squash noodles are a game-changer in the kitchen.

These veggie-based noodles make a light and fresh alternative to regular pasta, with a natural sweetness that really shines through. The combination of green and yellow strands creates a simple yet appetizing dish that’s perfect for summer meals.

I like to keep the seasonings straightforward – just a bit of garlic, olive oil, and fresh herbs let the natural flavors of the squash take center stage. It’s amazing how these humble vegetables can become something so satisfying with just a few quick turns of the spiralizer.

It’s exactly the kind of meal you want when you’re craving something that feels like pasta but sits a little lighter on your plate.

What Kind of Zucchini and Squash Should I Use?

When making veggie noodles, you’ll want to look for medium-sized zucchini and yellow squash that are firm and feel heavy for their size. Avoid the super large ones, which tend to be watery and have more seeds in the center – these can make your noodles mushy. The best squash for spiralizing will be straight rather than curved, making it easier to create long, uniform noodles. Fresh summer squash from your garden or farmer’s market will give you the best texture, but grocery store varieties work well too – just give them a gentle squeeze to make sure they’re firm with no soft spots.

Options for Substitutions

This fresh and light recipe can be adapted with several easy swaps:

• Ricotta cheese: If you’re not a fan of ricotta or can’t find it, try cottage cheese (blended until smooth) or mascarpone cheese. For a dairy-free version, you could use cashew ricotta or tofu ricotta.
• Parmesan cheese: Pecorino Romano or Grana Padano make great substitutes. For a dairy-free option, try nutritional yeast – use about 2-3 tablespoons for a similar savory flavor.
• Fresh basil: No fresh basil? Use 2 teaspoons dried basil instead. Other fresh herbs like parsley or oregano work well too, though they’ll give a different flavor profile.
• Zucchini and yellow squash: You can use all zucchini or all yellow squash if you prefer. Butternut squash or sweet potato noodles are good alternatives, but they’ll need a bit more cooking time to soften.
• Olive oil: Avocado oil or grapeseed oil work just as well. For a lower-fat version, you can use vegetable broth, but the noodles won’t brown as nicely.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetable noodles is dealing with excess moisture – zucchini and yellow squash contain a lot of water that can make your dish watery, so after spiralizing, lay the noodles on paper towels and sprinkle with salt to draw out extra moisture for 10-15 minutes. Another common mistake is overcooking the veggie noodles, which turns them mushy and unappetizing – they only need 2-3 minutes in the pan to become tender-crisp, so keep a close eye on them and remove from heat while they still have some bite. For the best texture, avoid overcrowding your pan – if needed, cook the noodles in batches so they can sauté properly instead of steaming, and make sure your pan is hot before adding the noodles to achieve a nice golden color without releasing too much water. Finally, season your noodles at the very end of cooking, as salt added too early will draw out even more moisture and affect the final texture.

What to Serve With Squash Noodles?

These light and fresh squash noodles make a great base for all kinds of proteins! Try topping them with grilled chicken breast, seared shrimp, or even some crispy tofu for a complete meal. Since the noodles themselves are pretty light, you can round out your plate with some crusty garlic bread or a slice of focaccia on the side. I love serving these noodles alongside a simple mixed green salad dressed with a light vinaigrette to keep the whole meal feeling fresh and not too heavy. If you’re keeping things low-carb, you could also add some roasted cherry tomatoes or sautéed mushrooms to make the dish more filling while staying true to the veggie-forward theme.

Storage Instructions

Keep Fresh: These veggie noodles are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container in the fridge. They’ll stay good for about 2-3 days, though they might release a bit of water – just drain it off before eating.

Prep Ahead: Want to get a head start? You can spiralize your zucchini and yellow squash up to 2 days in advance. Keep the raw noodles in a paper towel-lined container in the fridge. The cheese mixture can also be made a day ahead and stored separately in the fridge.

Enjoy Later: When you’re ready to eat your leftover noodles, give them a quick pat with paper towels to remove any excess moisture. A gentle warm-up in a skillet for just 1-2 minutes will bring them back to life – but be careful not to overcook them, or they’ll get mushy!

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 15-20 g
• Fat: 30-35 g
• Carbohydrates: 30-35 g

Ingredients

For the cheese filling:

• 1/2 cup whole milk ricotta cheese (drained of excess liquid)
• 2 tbsp fresh basil, chopped
• kosher salt
• 1 garlic clove, minced (freshly minced for best flavor)
• black pepper
• 1/4 cup grated parmesan cheese

For the vegetable noodles:

• 1 zucchini (medium-sized)
• 1 to 2 tbsp olive oil (I like Pompeian Pure Olive Oil)
• non-stick cooking spray
• 1 yellow squash (medium-sized)

Step 1: Prepare the Cheese Mixture

In a medium bowl, combine ricotta cheese, parmesan cheese, minced garlic, and basil.

Add a pinch of salt and pepper to taste.

Mix everything together until well combined and set aside for later use.

Step 2: Spiralize the Vegetables

Using a spiralizer, spiralize the zucchini and yellow squash into noodle-like strands.

This will serve as the base for your nests.

Step 3: Arrange the Nests in the Baking Dish

Spray a baking dish with cooking spray to prevent sticking.

Gently form 4 equal-sized nests from the zucchini and squash noodles in the prepared baking dish.

Ensure there is a small space in the center of each nest to fill with the cheese mixture.

Step 4: Add Oil and Season the Nests

Drizzle a little olive oil over each nest and sprinkle them with a touch of salt and pepper to enhance the flavor.

Step 5: Fill the Nests with Cheese

Take the cheese mixture prepared earlier and evenly distribute it among the 4 nests, filling the center of each one.

This will create a rich and cheesy core for each nest.

Step 6: Broil and Serve

Place the baking dish under the broiler for 8-10 minutes, or until the cheese begins to brown in spots and the nests are warmed through.

Once finished, remove from the broiler and serve warm for a delightful, cheesy spiralized vegetable dish.