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Here’s my go-to method for making zucchini noodles without any fancy spiralizer equipment. All you need is a regular vegetable peeler, a knife, and a few minutes to turn fresh zucchini into long, pasta-like strands that work great as a lighter alternative to regular pasta.
I started making these when I wanted to cut back on regular pasta but didn’t want to buy another kitchen gadget. Now my whole family enjoys them at least once a week, and I love how quick and simple they are to prepare. Sometimes the easiest methods really are the best, wouldn’t you agree?
Why You’ll Love These Zucchini Noodles
- No special equipment needed – You don’t need an expensive spiralizer to make these zoodles – just a regular vegetable peeler from your kitchen drawer will do the job perfectly.
- Quick preparation – These zucchini noodles come together in just 15 minutes, making them perfect for those busy weeknight dinners when you’re short on time.
- Low-carb and healthy – This is a great alternative to regular pasta, with fewer calories and carbs, plus you’re sneaking in an extra serving of vegetables.
- Simple ingredients – You only need a few basic ingredients that you probably already have in your kitchen – just grab a zucchini and you’re mostly set.
What Kind of Zucchini Should I Use?
When making zucchini noodles, look for medium-sized zucchini that are straight and firm – they’re much easier to cut into noodle shapes than larger ones, which tend to be seedy and watery. Fresh zucchini should have smooth, slightly shiny skin without any soft spots or blemishes. While both green and yellow zucchini (also called summer squash) work well for this recipe, green zucchini tend to hold their shape better when cooked. Just be sure to wash your zucchini well and trim off both ends before you start turning them into noodles.
Options for Substitutions
This simple zucchini noodle recipe is pretty adaptable. Here are some easy swaps you can try:
- Zucchini: You can use yellow summer squash or cucumber instead of zucchini. Keep in mind that cucumber will release more water and have a milder taste. You could even try carrots, though they’ll need a bit more cooking time.
- Olive oil: Any cooking oil works here – try avocado oil, coconut oil, or even butter. Each will add its own subtle flavor to the dish.
- Garlic: If fresh garlic isn’t available, use ¼ teaspoon of garlic powder. You can also use 1 teaspoon of pre-minced garlic from a jar.
- Parmesan cheese: Try pecorino romano or asiago cheese for similar results. For dairy-free options, nutritional yeast gives a nice cheesy flavor – start with 2 tablespoons and adjust to taste.
- Red pepper flakes: You can skip these if you don’t like heat, or swap them with a dash of cayenne pepper or even some black pepper for a different kind of kick.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini noodles without a spiralizer is ending up with watery, mushy “zoodles” that can ruin your dish – to prevent this, avoid cooking them for more than 2-3 minutes and never cover the pan while cooking. Another common mistake is trying to peel the zucchini into noodles when it’s wet, so make sure to thoroughly dry your zucchini with paper towels before using your vegetable peeler to create those perfect ribbons. For the best texture, don’t salt your zucchini noodles until right before serving, as salt draws out moisture and can make them too soft. If you want to take your zoodles to the next level, try cooking them on high heat in small batches rather than overcrowding the pan, which helps achieve that perfect al dente texture without releasing excess water.
What to Serve With Zucchini Noodles?
Since zucchini noodles are a lighter alternative to regular pasta, they pair really well with protein-rich main dishes to make a complete meal. Try serving them alongside grilled chicken breast, seared salmon, or turkey meatballs for a satisfying dinner. If you’re keeping things vegetarian, adding some sautéed mushrooms or white beans on top adds nice heartiness to the dish. You can also toss in some cherry tomatoes and extra Parmesan cheese to make the zoodles more filling, or serve them next to a piece of crusty bread to soak up any extra sauce.
Storage Instructions
Keep Fresh: Raw zucchini noodles are best eaten right away, but if you need to store them, pat them dry with paper towels first. Place them in an airtight container lined with paper towels and keep in the fridge for up to 2 days. The paper towels help absorb extra moisture and keep your noodles from getting mushy.
Prep Ahead: You can make the zucchini noodles ahead of time and store them uncooked in the fridge. When you’re ready to eat, that’s when you’ll want to cook them up with the garlic and seasonings. This way, they’ll stay fresh and won’t get waterlogged.
Leftovers: If you have leftover cooked zucchini noodles, they’ll keep in the fridge for about 1 day, but keep in mind they might release more water. I recommend eating them cold in a salad rather than reheating, since reheating can make them quite soft.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 10-15 g
- Fat: 15-20 g
- Carbohydrates: 20-25 g
Ingredients
- 1 medium-sized zucchini
- 1 teaspoon of olive oil (or substitute with any oil or butter)
- 1/2 teaspoon of salt (adjust to your taste)
- 1 clove garlic (crushed and thinly sliced)
- A pinch of black pepper
- A pinch of red pepper flakes
- 1/4 cup shredded parmesan cheese
Step 1: Prepare the Zoodles
Begin by spiralizing your zucchini.
Use an official spiralizer, mandoline (with the julienne blade), handheld spiralizer, or a potato peeler or julienne peeler.
If those aren’t available, a box grater or even slicing thin strips with a sharp knife will suffice.
Plan to use about 1 medium or 2 small zucchinis for a single serving.
Step 2: Heat the Skillet
Heat a 12-inch skillet over medium-high heat.
Once the pan is very hot, add 1 teaspoon of olive oil or your preferred cooking fat.
At this stage, for added flavor, consider adding a small clove of minced garlic to the pan.
Step 3: Cook the Zoodles
Add the prepared zoodles to the heated skillet, ensuring not to overcrowd—add the equivalent of 1 medium zucchini at a time.
Sauté the zoodles over medium-high heat for 1-3 minutes until they reach an al dente texture.
They will continue to cook slightly after being removed from the heat, so it’s better to err on the side of firmness.
Step 4: Season and Serve
Once the zoodles have cooked to your liking, remove them from the heat and toss them with about 1/2 teaspoon of kosher salt.
Your zoodles are now ready to be served with your favorite sauce.
Step 5: Adjust for Larger Servings
If preparing zoodles for a larger group, cook the zucchini in batches, keeping the cooked batches warm until all zoodles are ready.
Plan for approximately 1 medium zucchini per person if serving as a main dish.
Step 6: Make a Stand-Alone Zoodle Meal
For a stand-alone zoodle meal, add some crispy garlic and cheese.
Prepare the zoodles as usual, then reheat the olive oil over medium-high heat.
Add 1 clove of sliced garlic and cook until it is lightly browned and begins to crisp, about 1 minute.
Remove the garlic if you prefer it crispy.
Add the zoodles to the pan and cook for 1-3 minutes until al dente.
Remove from the heat and sprinkle with crispy garlic, 1/2 teaspoon kosher salt, a dash of black pepper, a dash of crushed red pepper, and a sprinkle of shredded Parmesan cheese.
Toss everything together and serve immediately.
This makes for a light and satisfying meal, perfect for lunch!