Zucchini Noodles
Spiralized zucchini 'noodles' (zoodles) — the low-carb pasta substitute. Toss with marinara, pesto, or any sauce. The trick is not overcooking — zucchini noodles should be just warmed through, not mushy.
Prep Time
11 min
Cook Time
24 min
Servings
2
Calories
226 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Zucchini½
- Garlic1 ½ cloves
- Olive Oil1 tbsp
- Soy Sauce1 tbsp
- Ginger½ tsp
- Sesame Oil½
- Spring Onion½
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Zucchini0.5
- Garlic1.5 cloves
- Olive Oil1 tbsp
- Soy Sauce1 tbsp
- Ginger0.5 tsp
- Sesame Oil0.5
- Spring Onion0.5
- Salt0.5 tsp
Instructions
- 1
Spiralize 4 medium zucchini using a spiralizer (creates long noodle-shaped strands). Or use a julienne peeler. Or buy pre-spiralized 'zoodles' from the produce section.
- 2
Salt the zoodles: place in a colander, sprinkle with 1 teaspoon salt, let drain 15 minutes. This removes excess water that would otherwise make watery sauce.
- 3
Squeeze the zoodles gently in a clean towel to remove water.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high. Add 4 minced garlic cloves and ½ teaspoon red pepper flakes. Cook 30 seconds.
- 5
Add the zoodles. Toss with tongs for 2-3 minutes until just warmed through and slightly tender — they should still have bite. Past 3 minutes = mushy.
- 6
Toss with 2 cups of sauce of choice (marinara, pesto, alfredo, or just olive oil + Parmesan). Top with grated Parmesan and fresh basil. Serve immediately — zoodles release more water as they sit.
Watch how to make Zucchini Noodles
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💡 Expert Tips
- 1.Salt and drain. Removes excess water. Skipping = soggy noodles in watery sauce.
- 2.Brief cooking. 2-3 minutes max. Overcooking gives mushy zoodles.
- 3.Eat immediately. Zoodles continue releasing water and lose texture fast.
- 4.Don't fully cook with sauce. Toss for just 60 seconds at the end.
🔬 Why It Works
Zucchini noodles work as a low-carb pasta substitute when properly prepared (salted and drained to remove water, briefly cooked to maintain bite). They're a vehicle for sauce more than a substitute for pasta — sauce-heavy dishes work best. The mild flavor takes well to bold sauces.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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