How to Make Zoodles (Vegetable Noodles)
You can eat zoodles much like you would pasta, or simply as a side dish. They can actually be eaten raw or cooked. They actually taste amazing when used in many traditional pasta dishes and they fill you up.
Servings person +
Equipment
- spiralizer
Ingredients
- 1 zucchini medium
- salt
- olive oil
- additional sauces or add-ins as desired
Instructions
Make Zoodles
- Wash and dry zucchini and run through your spiralizer.
Drain Excess Water From Zucchini (Optional)
- Toss zoodles with ¼ teaspoon kosher salt and place in a mesh trainer over a bowl to drain.
- Let sit for about an hour to let excess moisture drain.
- Transfer zoodles to paper towels and blot dry. Cook as desired.
Cook Zoodles
- For pan cooking, drizzle a little olive oil in a large pan over medium-high heat and saute for 2-3 minutes, or until tender.
- Add seasoning, add-ins, and sauce as desired and enjoy immediately.
Boil
- If you are wanting to mix regular noodles with zoodles, toss the zoodles into the boiling pasta water the last couple of minutes of cooking and drain with the pasta.
Notes
- Nutrition facts are for one medium zucchini cooked in two teaspoons olive oil.
- For pan cooking, use a pan larger than you think you need so excess moisture can evaporate instead of boiling your zoodles and making them mushy.
Nutrition
Calories: 104kcal, Carbohydrates: 6g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 16mg, Potassium: 512mg, Fiber: 2g, Sugar: 5g, Vitamin A: 392IU, Vitamin C: 35mg, Calcium: 31mg, Iron: 1mg
Calories: 104kcal
Cost: $2
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