How to Make Zoodles (Zucchini Noodles)

Learn how to make zoodles easily with this ultimate guide. Enjoy delicious, healthy zucchini noodles in no time. Read the article for step-by-step tips!

Ever had one of those days when you want pasta, but you just don't want to end up bloated and "poofy" as my kids love to say? Enter zoodles, or rather, zucchini noodles. They're fresh, low-carb, gluten-free, keto-friendly, and just plain fun to twirl on your fork. Think of them as pasta's lighter, greener cousin who shows up to the party with a spiralizer in hand and a "let's do this" attitude.

Air fryer zoodles are a quick, healthy, and versatile meal option that pairs perfectly with meatballs and marinara, making them ideal for anyone following a keto or low-carb diet.

Today, I'll show you how to make zoodles the easy way, whether you like them salted and drained, lightly sautéed, roasted in the oven, or crisped in the air fryer. This is an easy recipe for anyone looking for a simple way to enjoy zoodles. Bonus: I'll also share my favorite storage tricks, because no one likes a soggy noodle.

In this blog post, you'll find a step-by-step guide for making zoodles using different methods, so you can enjoy them just the way you like.

A Garden Story (and Why Zucchini Always Wins)

Confession time: I completely failed my garden this year. Between traveling, baseball games, school prep, and just plain life, my poor little raised beds didn't get much love. The tomatoes did okay, the peppers gave up early, and the lettuce bolted like it was running a marathon. I thought for sure I'd have nothing but weeds to show for my efforts.

But zucchini? Zucchini is that overachiever who always shows up whether you invite them or not. Even on a lesser scale than usual, those sturdy green plants managed to crank out enough zucchinis to keep me on my toes. Not the wheelbarrow-loads of past summers (and thank goodness, because I've run out of neighbors to sneak them onto), but just enough to make me feel like a halfway-decent gardener. With all the zucchini our garden produced, making zoodles became the obvious choice. Well, actually, it was my husband who did the little bit with the garden this year. 😂

And honestly, it was the perfect reminder: zucchini doesn't need much to thrive, and neither do you when you've got a spiralizer and a little creativity in the kitchen. Even in a "failed" garden year, zucchini proves it's the vegetable that refuses to quit, ready to become bread, cake, chips, and yes…oodles of zoodles.

Choosing the Best Zucchini

When it comes to making zucchini noodles that taste good and hold their shape, starting with the right zucchini is key. For the best zucchini noodles, look for zucchinis that are firm, straight, and have a deep green color, these are usually the freshest and easiest to spiralize. Avoid zucchinis with soft spots, wrinkles, or a yellowish hue, as these can lead to soggy or bitter noodles.

If you're planning to make curly zucchini fries or spiralized zucchini noodles, opt for longer and thicker zucchinis, which work best with a spiralizer or julienne peeler. Don't be afraid to get creative-yellow squash and even butternut squash can be spiralized the same way for a fun twist on your usual noodles. Whether you use a spiralizer, julienne peeler, or vegetable peeler, starting with quality zucchinis will help you create the tastiest, most satisfying zoodles, curly fries, or ribbons for any dish.

Tools You'll Need (and What They're Good For)

Sure, you could grab a knife and wing it, but zoodles shine brightest with the right gadget. Here's the lineup and what each tool is best for:

• Spiralizer - The zoodle superstar! This gadget makes long, curly noodles that look just like spaghetti, including raw zucchini noodles perfect for salads or quick meals. My favorite spiralizer is the Paderno Spiralizer, which is known for its quality, versatility, and variety of blades. A countertop spiralizer like the Paderno is faster and sturdier, while a handheld one works if you're short on space.
• Julienne Peeler - The minimalist's spiralizer. It looks like your regular veggie peeler but creates skinny matchstick-like strips. Perfect for smaller servings, quick prep, and minimal cleanup.
• Mandoline Slicer - Great for creating wide, flat ribbons (think zucchini fettuccine or lasagna "noodles"). Just adjust the blade for thickness and glide carefully-your fingers are not part of dinner!
• Sharp Knife - Back to basics. Slice the zucchini into thin strips when you don't have gadgets handy. They won't be curly, but they'll still be low-carb, delicious, and get the job done.

Spiralizers are incredibly versatile and can be used with your favorite vegetables to make a variety of dishes, from vegetable spirals to fries and chips.

Ingredients for Zoodles

You don't need much to whip up a plate of zoodles, but the quality of your ingredients makes all the difference. Here's what to grab and what to look for:

• Zucchini - The star of the show! For the best results, use fresh zucchini. Look for medium-sized zucchinis (about 6-8 inches long). Smaller ones spiralize better because they're firm with fewer seeds. Avoid oversized zucchini; they're often watery and seedy, which means soggy noodles. Choose ones with smooth, shiny skin and no soft spots.
• Olive Oil (or Avocado Oil) - A light drizzle keeps your zoodles from sticking and adds flavor. Go for extra virgin olive oil if you want that rich, slightly fruity taste, or avocado oil if you prefer a high smoke point and mild flavor.
• Salt - Not just for seasoning, it's key to drawing out excess water. Sea salt or kosher salt works best here because the grains stick better and pull out more moisture than fine table salt.
• Optional Seasonings - Garlic powder, black pepper, Italian herbs, or red pepper flakes can jazz up your noodles without overpowering your sauce. Think of them as the supporting cast to your zucchini star.
• Optional Sauces/Toppings - Marinara, pesto, Alfredo, soy sauce (I prefer coconut aminos or tamari), or peanut sauce. Choose sauces that aren't too watery (again, soggy zoodle alert). Thick or creamy sauces cling beautifully to zucchini noodles.

For best results, toss your zoodles with oil and seasonings in a large bowl to ensure even coating before cooking.

Step 1: Spiralize That Zucchini

First things first, grab yourself some good zucchinis. I like to go for the medium ones, nice and firm with shiny skin and not too many seeds. Give them a quick wash, trim off the ends, and then get ready to make zucchini noodles. Whether you're using a spiralizer, a julienne peeler, or even just a sharp knife, you can make zucchini noodles by cutting them into noodle-like strands.

Zoodle making is a fun and creative kitchen activity that lets you turn simple zucchinis into a healthy pasta alternative. Take a second to admire your handiwork because yes, you just made vegetables look exciting.

Step 2: Salting & Draining (the Secret to Non-Soggy Zoodles)

Now, here's where we tackle the biggest zoodle challenge: sogginess. Zucchini is basically bursting with water (seriously, it's like a little green sponge), and if you skip this step, your "pasta" dish can quickly turn into zucchini soup.

The secret? Salt and drain. Pop your zoodles into a colander, sprinkle them with salt, and let them hang out for 20 to 30 minutes. Then pat dry the zoodles with paper towels to remove excess moisture, and voilà, firmer, less watery noodles that are ready to cook and twirl just like the real deal.

Step 3: Cooking Methods

Once your zoodles are prepped and ready, it's time to cook, or not cook, depending on how you like them. Zucchini noodles can be enjoyed raw or cooked using a variety of methods such as sautéing, boiling, air frying, or even microwaving.

Keep in mind that cooking time and cook time will vary depending on the method you choose, so it's important to monitor the process to ensure your zoodles are cooked to your desired texture.

Before using the air fryer, lightly coat the basket with cooking spray to prevent sticking and make cleanup easier.

Quick Sauté (Fast & Easy)

The simplest way to cook zoodles is with a quick sauté. Heat a little olive oil in a skillet over medium heat, toss in your zoodles, and stir them gently for two to three minutes. They should be tender but still have a nice bite, think al dente pasta.

Oven Roasted (Great for Meal Prep)

If you want to dry them out a bit more or prep ahead, the oven is your best friend. Spread your salted and drained zoodles on a baking sheet lined with parchment, then roast at 200-225°F for 10 to 15 minutes. They'll firm up nicely without turning mushy.

For a healthy and satisfying meal, try serving your zoodles with baked chicken breast or a nice bolognese.

Air Fryer (Crispy & Fun)

Love a little crunch? Try the air fryer. Place your zoodles in the air fryer basket, spritz them lightly with oil, and cook at 375°F for about 5-7 minutes, shaking the basket halfway through. You'll end up with tender zoodles and those irresistible crispy edges.

Raw & Refreshing (No Cooking Needed)

And don't forget, you can eat zoodles raw, too! Toss them into a salad with feta, cherry tomatoes, and your favorite dressing for a fresh, crunchy side dish that comes together in minutes.

Nutrition and Health Benefits of Zoodles

Zucchini noodles are more than just a clever pasta swap, they're a powerhouse of nutrition! Packed with vitamins, minerals, and antioxidants, zoodles are a fantastic way to add more veggies to your plate while keeping things light and low carb. They're naturally low in calories and high in fiber, which means they're great for digestion and can help you feel full longer, perfect for anyone following a low carb diet or just looking to eat a bit healthier.

Zoodles also support healthy blood sugar levels and can help reduce inflammation, making them a smart choice for a balanced diet. To boost the flavor and nutrition even more, toss your zucchini noodles with a drizzle of olive oil, a sprinkle of parmesan cheese, and plenty of fresh herbs. Don't forget to add other veggies like cherry tomatoes, bell peppers, or mushrooms for a colorful, nutrient-packed dish. Whether you sauté, bake, or air fry your zoodles, you'll be serving up a meal that's as good for you as it is delicious.

How to Store Zoodles

Refrigerator (Best for Short-Term)

The easiest way to store zoodles is raw in the fridge. Pop them into an airtight container lined with a paper towel, and they'll keep fresh for up to three days. The paper towel helps absorb excess moisture so your noodles don't go limp. Pro tip: swap out the towel if it gets too damp.

Freezer (Not Recommended)

Technically, you can freeze zoodles, but when you thaw them, you'll end up with a watery mess. Unless you're craving zucchini slushies (and I'm guessing you're not), stick to the fridge.

Meal Prep Tip (Cook Fresh for the Best Texture)

If you're planning ahead, spiralize your zucchini in advance and store the noodles raw. Then cook them fresh right before serving for the best texture. Then in the future, you will be thrilled with how quick dinner comes together!

Serving Suggestions: Favorite Zoodle Recipes

Classic Pasta Night

Top your zoodles with marinara, pesto, or even a creamy Alfredo sauce. Add a sprinkle of Parmesan and twirl away, it feels like pasta night but way lighter and veggie-forward.

Asian Stir Fry

Give your zoodles an Asian twist! Toss them in a hot skillet with a splash of soy sauce (coconut aminos, tamari for low carb), sesame oil, and a sprinkle of sesame seeds. Add chicken, shrimp, or tofu, and you've got a quick, flavorful stir fry.

Cold Salad Twist

Zoodles aren't just for warm dishes, they're amazing cold, too. Mix them with cherry tomatoes, olives, mozzarella balls, and Italian dressing for a fresh summer salad. Or go Greek with feta, cucumbers, and kalamata olives. Yes, please!

Common Questions About Zoodles

If you've ever tried cooking zucchini noodles and ended up with a mushy mess, you're not alone! The secret to perfect zoodles is all about avoiding excess moisture and not overcooking. When cooking zucchini noodles, keep the heat at medium and sauté them for just 1-2 minutes with a little olive oil, salt, and pepper, just until they're al dente.

For a crispier texture, try cooking zoodles in the air fryer for a few minutes. To keep your noodles from getting soggy, always pat them dry with paper towels or gently squeeze out any excess water before cooking. If you want a simple recipe, toss your zoodles with olive oil, a pinch of salt, and your favorite sauce, or add in other veggies like broccoli, carrots, or green beans for a heartier meal. With these tips, you'll be able to cook zucchini noodles that are tender, flavorful, and never watery.

Zoodles: The Pasta Swap That Won't Let You Down

And there you have it, zoodles made easy! With just a zucchini, a spiralizer (or your favorite gadget), and a few quick tricks, you can turn a humble veggie into a light, fresh, and totally satisfying pasta substitute. Whether you sauté them, roast them, air fry them, or toss them raw into a salad, zoodles are proof that vegetables really can be fun.

Now, let me tell you, if you've ever grown zucchini in your garden, you already know this veggie multiplies faster than rabbits. One minute you're admiring cute baby zucchinis, the next you've got what looks like a baseball bat hiding under the leaves. (Ask me how many loaves of zucchini bread my freezer has seen. Spoiler: too many.) That's why zoodles are a lifesaver, you can put those garden giants to good use and avoid sneaking zucchinis onto your neighbors' porches at midnight.

If you need to reheat leftovers, simply place zoodles on a microwave-safe plate and warm them up. Or warm them on a baking sheet in the oven lined with parchment. Bake at 350°F for about 5-7 minutes. This works especially well if your zucchini has been roasted or baked the first time around; it brings back that slightly crisp texture.

Now, here at the very end, don't forget to check out my bonus tips and favorite zucchini recipes for even more inspiration!

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More Zucchini Recipes You'll Love

If you're anything like me, once you start spiralizing and baking with zucchini, you'll want to use it in everything. The good news? I've got you covered with plenty of other zucchini recipes that are just as tasty as these zoodles.

• Craving something cozy and sweet? Try my Keto Zucchini Chocolate Cake, rich, fudgy, and the perfect way to sneak in veggies without anyone noticing.
• Looking for a family favorite that doubles as dinner prep? My Low Carb Zucchini Lasagna layers up all the comfort food vibes without the pasta.
• And if you're in the mood for quick and savory, you can't go wrong with Keto Zucchini Tots, little bites that disappear faster than you can bake them.

So whether your garden is overflowing or you just can't resist grabbing a few zucchinis at the store, you'll never run out of delicious ways to use them up.

Additional Resources for Zoodle Lovers

Ready to take your zoodle game to the next level? There's a whole world of zucchini noodle recipes and tips out there to explore! From classic zucchini noodles with parmesan cheese, Italian seasoning, and a dash of red pepper flakes, to crispy curly zucchini fries served with marinara, the possibilities are endless.

Try using a spiralizer, julienne peeler, or vegetable peeler to create different shapes and sizes for your noodles, and experiment with cooking methods like sautéing, baking, or air frying to find your favorite texture. With a little creativity and the right tools, you'll discover just how versatile and tasty zucchini noodles can be, perfect for any meal, any time.

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal dot com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.

This is as accurate as possible, but it's best to independently calculate nutritional data on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.