{"id":2004189,"date":"2024-08-10T20:32:55","date_gmt":"2024-08-11T05:32:55","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2004189"},"modified":"2024-08-21T10:46:02","modified_gmt":"2024-08-21T15:46:02","slug":"zucchini-noodles-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/zucchini-noodles-recipe\/","title":{"rendered":"Zucchini Noodles"},"content":{"rendered":"

Zucchini noodles, or zoodles\u2014whatever you want to call ’em\u2014are the internet’s favorite pasta substitute. The lean, green spirals are thin slices of zucchini styled to mimic the look of pasta. They offer a low-carb, low-calorie, gluten-free option for pasta dishes like spaghetti and meatballs<\/a> or fettuccine carbonara<\/a>. But zoodles can do so much more than pasta: They’re also fantastic for making zucchini noodle recipes like soups, stir-fries, salads and lasagnas.<\/p>\n

After trying zucchini noodles a few different ways, we’ve learned a thing or two about preparing them. Homemade zoodles have a slightly crunchy texture and a mild flavor that allows the sauce and toppings to shine. But the thing we like the most about zoodles? They’re so much fun! Instead of adding the same old boring zucchini rounds to a dinner, these bouncy green strings brighten up the plate. And sometimes simple changes in presentation can make a world of difference when it comes to eating more vegetables<\/a>.<\/p>\n

How to Make Zucchini Noodles with a Spiralizer<\/h2>\n

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Our Test Kitchen’s favorite way to make picture-perfect zucchini noodles is with a spiralizer. At first glance, this contraption looks a little medieval, but it’s easy to learn how to spiralize zucchini. There are several types of low-cost spiralizers, and they’re useful for more than just this zucchini noodle recipe; the gadget can also be used to spiralize vegetables<\/a> like beets, sweet potatoes or carrots.<\/p>\n

Step 1: Trim the zucchini<\/h3>\n

To make curly zucchini spaghetti, trim off the ends of the zucchini. Depending on your preference, you can keep the skin on or peel it off before carving the vegetable into noodles.<\/p>\n

Step 2: Load the zucchini into the spiralizer<\/h3>\n

Align the zucchini perpendicular to the spiralizer so the cut end meets the blade. Poke the claw insert into one end of the zucchini to hold it in place.<\/p>\n

Editor’s Tip:<\/em> If the zucchini is crooked, cut it in half. This will leave you with two straight pieces that are smaller but easier to spiralize.<\/p>\n

Step 3: Spiralize the zucchini<\/h3>\n

Crank the handle and apply light pressure as you feed the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.<\/p>\n

How to Make Zucchini Noodles with a Vegetable Peeler<\/h2>\n

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This method takes a little longer but doesn’t require special tools. Almost everyone has a vegetable peeler in the drawer! Use a regular vegetable peeler to create skinny pappardelle-like noodles or a julienne peeler for fine strips that look like angel hair pasta.<\/p>\n

Step 1: Peel half the zucchini<\/h3>\n

Lay the zucchini flat on a cutting board. Starting at the top of the zucchini, apply light pressure and peel downward toward the bottom of the zucchini.<\/p>\n

Editor’s Tip:\u00a0<\/em>Stop when you reach the zucchini’s soft-seeded core center. The flesh in the middle of the zucchini creates zoodles that turn out soft and mushy.<\/p>\n

Step 2: Flip and continue peeling<\/h3>\n

When you reach the soft center (about halfway through the zucchini), flip over the zucchini and position the peeled half on the cutting board. Continue peeling until you reach the soft center.<\/p>\n

How to Make Zucchini Noodles with a Mandoline or Knife<\/h2>\n

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Hand-sliced zoodles look more rustic and have a thicker bite than peeled zukes, but their firmer texture is fantastic for dishes like lasagna. Zucchini slices turn out thinner and more consistent with a mandoline slicer<\/a>. (Brush up on your mandoline safety<\/a> to avoid cutting yourself on the extremely sharp blade.)<\/p>\n

Step 1: Create wide noodle strips<\/h3>\n

Trim off the ends of the zucchini. Using a mandoline or knife, carefully cut each zucchini lengthwise into slices until you reach the core.<\/p>\n

Editor’s Tip: <\/em>For a baked zucchini squash noodles recipe like lasagna, we prefer 1\/4-inch-thick slices that will withstand the oven’s heat. For raw or sauteed dishes, you might want to go a little thinner.<\/p>\n

Step 2: Cut the strips into thinner noodles (optional)<\/h3>\n

To turn the wide strips into thinner noodles, stack a few of the wide noodles on a cutting board. Cut the noodles lengthwise into multiple strips.<\/p>\n

Editor’s Tip:\u00a0<\/em>Cut the zoodles into 1\/4-inch strips to resemble fettuccine or thinner 1\/8-inch strips to mimic linguine.<\/p>\n

How to Cook Zucchini Noodles<\/h2>\n

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Step 1: Create the zoodles<\/h3>\n

Trim the ends of the zucchini. Use one of the methods above for how to make zoodles.<\/p>\n

Editor’s Tip:\u00a0<\/em>You can stop here if you like. Uncooked zucchini has a crisp-tender texture and tastes fantastic in low-carb or keto salad recipes<\/a>. If you’d like to soften the zucchini noodles up a bit, move on to Step 2.<\/p>\n

Step 2: Cook the zoodles<\/h3>\n

In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add the zucchini, and cook until slightly softened, one to two minutes, tossing the zoodles constantly with tongs so they do not overcook. Sprinkle with salt. Serve as-is or with the sauce of your choice.<\/p>\n

Editor’s Tip:<\/em> To preserve its fresh, crunchy texture, make sure that the zucchini cooks only slightly. Feel free to throw in other seasonings, like Italian herbs, or saute onion and garlic in the oil before adding the zucchini.<\/p>\n

Ways to Use Zucchini Noodles<\/h2>\n