Zucchini Noodles Recipe (Zoodles) - Wholesome Yum (2024)

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 azucchini 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 spiralizerand 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.

How To Cook Zucchini Noodles

This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.

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!

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.

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.

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.

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?