How To Make Zoodles (Zucchini Noodles)
Zoodles are a game-changer. They are an excellent way to sneak more veggies in throughout the day. Traditional pasta noodles are a simple carb with low nutritional value.
That being said, it is never a good idea to cut out a macro nutrient completely. Your body needs carbs. We recommend healthy (fiber filled) carb options such as sweet potatoes, granola, steel cut oats, quinoa, whole wheat bread or beans.
You can also substitute spaghetti squash for the zoodles in the below recipe. To teach you how to make zoodles with and without a spiralizer, we’ll prepare a recipe that serves 4 (1 cup each) and takes about 15 minutes to prep and cook.
how to make zoodles
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 I sit (or work from a standing desk) most of the day. I no longer burn thousands of calories daily playing soccer.
I love pasta, but the noodles make me feel bloated and lower my energy. Zoodles are a great alternative and they really don’t taste much different, as the noodle is just a carrier for the pasta sauce. We also love making cauliflower rice.
Okay, let’s learn how to make great tasting zoodles.
These are the ingredients that we use to make our zoodle pasta. It’s important to note that recipes are just guidelines. Use your creativity in the kitchen and it’s essential to taste your food as you cook.
- 4 medium zucchini (1 per person, 2 per hungry person)
- 1 cup Healthy Homemade Tomato Sauce (heat this up in the microwave)
- 2 Tbsp. Finely Shredded Fresh Basil
- 2 Tbsp. Grated Parmesan cheese
You can make zoodles with or without a spiralizer, however, a spiralizer saves a lot of time. If you don’t have a spiralizer you can use a vegetable peeler. Below are our recommended tools for making zoodle pasta.
- Veggetti Spiral Vegetable Spiralizer
- Microwaveable Steamer (this is my preference rather than the stovetop steamer)
- Stovetop Stainless Steel Steamer
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!
You can also cook zoodles on the stovetop. Add some water to a pan and make sure there’s a good-fitting lid.
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 baking 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!
Zoodles are also really tasty with pesto sauce. Be creative and be smug because you are eating so healthy!
Share your favorite way to eat zoodles in the comments below.
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