How To Make Zoodles (Zucchini Noodles)

Zoodles have been a game changer for Alex and I as we figure out how to sneak more veggies in throughout the day. Traditional pasta noodles are one of the most simple carbs. They are easy to digest, basic sugars with little real value for your body.

That being said, it is never a good idea to cut out a macro nutrient completely. Your body needs carbs, and I recommend more complex carb options such as sweet potatoes, granola, steel cut oats, farro, quinoa, whole wheat bread or beans. You can also substitute spaghetti squash for the zoodles in the below recipe. This recipe, HOW TO MAKE ZOODLES (ZUCCHINI NOODLES) serves 4 (1 cup each) and takes about 15 minutes to prep and cook.

how to make zoodles (zucchini noodles)

When I was a kid, I remember having huge pasta carbo-load dinners with the soccer team the night before tournaments. Simple carbs are high in sugar and for those games our bodies needed as much fuel as possible to last out on the field. Simple carbs become problematic now that it has been years since my soccer career and I am not burning thousands of calories daily. I find that simple carbs make me feel bloated and lower my energy. These zoodles are a great alternative and they really don’t taste much different, as the noodle is just a carrier for the pasta sauce.


  • 4 medium zucchini (1 per person or 2 per hangry person)
  • 1 cup Healthy Homemade Tomato Sauce (heat this up in the microwave)
  • 2 Tbsp. Finely Shredded Fresh Basil
  • 2 Tbsp. Grated Parmesan cheese

Kitchen Tools


  1. Cut the ends off of the zucchini and prepare to zoodle with the spiralizer. There is not need to cut the skin off. Per Alex’s recommendation, it is always good to have cutting boards designated for meat and vegetables. I hope this is the vegetable one or I am going to be in trouble!
  2.  Cut thick or thin zoodles and be prepared for a good forearm workout.
  3. Use the steamer basket or the microwave steamer. In the steamer basket, cook for 2 to 3 minutes over medium-high heat. Cook to desired tenderness. I prefer using the microwave steamer (pictured below). Microwave on high for 2 – 3 minutes and it should be perfectly al dente!
  4. Heat up your healthy homemade tomato sauce, apply it to the zoodles, and top with basil and cheese.


You can also substitute spaghetti squash for zoodles. Place a medium spaghetti squash (about 3 lbs) on a parchment-lined backing sheet. Poke the squash a few times with a fork. Bake it at 350 degrees Fahrenheit for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut the squash in half lengthwise and remove seeds. Scrape flesh into stringy noodles and you are ready for pasta!


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