Meet zucchini noodles aka zoodles. Yep, they were a thing about 10 years ago. They are still a thing. Therefore, you need to learn how to make perfect zucchini noodles. Zucchini noodles are the perfect alternative to pasta and super easy to make!
Tara’s Tips on How to Make Perfect Zucchini Noodles Every Time:
- Make sure your zucchini is ripe
- Spiralize your zucchini with a hand or electric spiralizer. If you don’t have one, a vegetable peeler works just as good (you will have zucchini ribbons to work with but they taste the same!)
- Easiest and most efficient = make them ahead of time and store them in the refrigerator in an airtight glass bowl until you are ready to use them (spiralizing your zucchini the night before or the morning of)
- If you haven’t planned ahead = spiralize your zucchini as your first step, lay them out on a baking sheet, sprinkle with salt, after about 20 minutes press them with a dry towel to absorb the extra water
Cooking Options:
- First cooking option = bake them in a 200 degree oven on a sheet pan for 20 minutes, remove from oven and press them with a dry towel to remove the water
- Second Cooking Option= heat a pan over medium heat, once hot, add zoodles, then either spray them with avocado or olive oil spray or add 1 tsp of oil to your pan. Saute for 1-2 minutes. Don’t cover the pan! Don’t add salt to the pan! Remove immediately and top with your sauce and serve.
- Third Cooking OptionΒ = using zoodles in a soup means you don’t have to worry about how watery they are so just toss them in right before you turn the heat off and are ready to serve your soup.
- Eat them raw! Yep, this is ok too. Serve with a cold dressing or as a salad base, yum!
Need a Sauce to Top Your Zoodles?
- Teriyaki Zoodles (whole 30 + vegan + no oil!)
- Diary-Free Tofu Ricotta Zucchini Noodles
- 4-ingredient Spicy Marinara Sauce
- Three Ingredient Tomato Sauce
- Creamy Spinach Avocado Sauce
- Creamy Vegan Chickpea Tomato Sauce
β€How did your zoodles turn out? Leave a rating + a comment below!
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