Zoodles - The Salty Marshmallow (2024)

Zoodles, or zucchini noodles, are a great way to eat your veggies and perfect with your favorite sauce! Learn how to make them at home in minutes with a spiralizer or vegetable peeler!

Zoodles

Zoodles are one of my favorite ways to slip some extra veggies into mine and my family’s diets while still creating a filling meal. Zoodles can actually be cooked even quicker than pasta and you can still use your favorite sauces (like my easy and delicious Homemade Pesto Recipe) just like you would with a fettuccine Alfredo or Spaghetti Bolognese. Top with baked chicken or salmon to add some protein. These zucchini noodles are also great cold. I love to use them as a fresh alternative to pasta salads in the spring and summer! Customize the seasoning to fit your mood or recipe. They can also easily be adapted for a vegan crowd or to any dietary needs. Refreshing and fast, zoodles will add some zest to your repertoire.

Looking for some more veggie alternatives to classic dishes? Try my fun Zucchini Pizza Bites for an appetizer, or creamy Loaded Cauliflower Casserole that people will swear is actually real mashed potatoes!

Can I Make Zucchini Noodles Without a Spiralizer?

Of course! While a zucchini spiralizer is the easiest method, if you don’t have one or can’t find a budget friendly one, you can absolutely use alternative methods. A mandoline will get you thin slices. Or go with a tried and true method of using a good old fashioned potato peeler. Slice off strips of zucchini with the potato peeler then cut more noodle-like ribbons with a knife from those strips!

How To Make Zoodles

Prep the zucchini. Thoroughly wash and dry the zucchini, then cut one end off.

Spiral. Use a zoodle slicer, a spiralizer attachment, or a vegetable/julienne peeler to create your zoodles. With a vegetable peeler you can further cut the strips into thinner ribbons more closely resembling pasta.

Cook. There are a few ways to cook zoodles, all super simple and effective.

• Microwave them: Heat the zoodles in a microwave safe dish in 30 second intervals up to 3 minutes.
• Saute them. Add a touch of oil or butter to a pan and saute them for 2-3 minutes.
• Boil them. You can also go the traditional pasta method and add the zoodles to boiling water for 1-3 minutes.
• Or don’t cook them at all. Leave them cold and use them the same way you would with a salad or pasta salad.

Serve. Toss the zoodles in melted butter, add a dash of salt and pepper, some garlic powder, and sprinkle generously with parmesan cheese. Serve and enjoy!

Storing Zoodles

Zoodles will stay fresh in the fridge for 3 days. Keep in mind zucchini releases a lot of water after it’s cut and won’t stay crispy upon refrigeration and reheating. To heat zoodles, just pop them in the microwave for a few seconds until warmed through. You may want to refresh the sauce after heating.

Ingredients Notes for Zoodles

• Zucchini – Be sure to try and get as much moisture out as possible as the longer the zoodles sit the soggier they’ll get after cutting and cooking. You also want to make sure they are cooked all the way through without overcooking them into mush. Al dente is the texture we’re looking for.
• Seasoning – You can absolutely use whatever seasoning you want on your zoodles. Salt, pepper, and garlic powder is a classic combo but you can try different variations depending on your dish. Lemon pepper, smoked paprika and onion powder, a little cayenne for spice, the possibilities are endless.
• Butter – This is the basis for the sauce but you can use olive oil as an alternative. Or skip the butter altogether and use you favorite jar of pasta sauce or salad dressing.

Enjoy!

~Nichole