Hi everyone, Tracy here! I hope you’re all having a wonderful week so far. I wanted to share with you a quick, healthy, and absolutely delicious recipe I’ve been loving lately – my go-to Zucchini Noodles!
As many of you know, I’m always on the hunt for nutritious meal ideas that I can whip up in a snap, especially on those extra busy days. Between my work here at Food and Meal coming up with tasty recipes for you all, chasing after my two energetic kiddos, and trying to squeeze in yoga a few times a week, some days it feels like there just aren’t enough hours! Can anyone else relate?
Well let me tell you, these zucchini noodles have been an absolute lifesaver. Not only are they packed with vitamins and minerals to keep me fueled, the bright flavors from the fresh veggies and herbs make me feel like I’m eating at a fancy farm-to-table restaurant – even if I’m just scarfing them down between meetings!
I first started making these a few months ago when I was feeling like I needed to get more veggies into my diet. I love pasta just as much as the next Italian girl, but I was definitely overdoing it on the carbs. My husband and I decided we wanted to cut back and find some lighter alternatives.
After some experimenting with veggie spirals and noodles, I landed on zucchini and oh my goodness – obsessed! The texture is so perfect – tender but still with that satisfying bite. And they hold the flavors of any sauce so nicely. I love them tossed with fresh pesto or marinara for a quick weeknight dinner. The kids devour them too which makes this mama very happy!
A few pro tips I’ve learned along the way: salt the zucchini after spiralizing to draw out moisture, roast them for 10 minutes first for a heartier texture, and don’t overcook! Al dente is key. Also, spritz them with olive oil so the sauce clings perfectly.
Zucchini Noodles Recipes
Zucchini Noodles with marinara Sauce
Equipment
Ingredients
Instructions
- Grate the zucchini using a mandolin into strings.
- Place the zucchini noodles in a colander and sprinkle with a bit of salt.
- Strain the noodles for 30 minutes to remove excess liquid, while you prepare the sauce.
- Heat one tablespoon butter in a medium pan over medium-high heat. Add the mushrooms and sauté until browned. Add the canned tomatoes and their juices, the remaining butter, onion and salt, and bring to a boil.
- Reduce the temperature to medium-low allow the sauce to simmer for 30-40 minutes.
- Discard the onion, mix in the chopped basil, and toss the sauce with the zucchini noodles. Add parmesan cheese to taste.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Sautéed Zucchini Noodles on the Stovetop
To prepare sautéed zucchini noodles, start by washing the zucchinis and trimming the ends. If you have a spiralizer, use it to create zucchini noodles; otherwise, utilize a julienne peeler or a sharp knife to thinly slice the zucchinis lengthwise into noodle-like strips, discarding the seedy core. Heat olive oil in a large skillet or frying pan over medium-high heat, then add minced garlic and sauté for about 30 seconds until fragrant. Be cautious not to let it brown, as it can turn bitter. Next, add the zucchini noodles to the skillet, season with salt and black pepper, and sauté for 2-3 minutes until just tender with a slight crunch, avoiding overcooking to prevent mushiness. Remove from heat and transfer to a serving platter or individual plates. Garnish with fresh herbs like basil, parsley, or mint, and optionally drizzle with olive oil or sprinkle with grated Parmesan cheese for extra flavor. Serve immediately as a delightful and healthy side dish or light main course, pairing well with grilled chicken, seafood, or your favorite pasta sauce.
Tips for making zucchini noodles
Serving Suggestions
For serving suggestions with Zucchini Noodles, consider pairing them with Grilled Halibut for a light and refreshing meal that balances the flavors of the fish with the freshness of the noodles. Alternatively, serve them alongside Soy Sauce Eggs for a protein-rich dish that complements the zesty flavor of the noodles. Another option is to pair them with Chicken Teriyaki for a satisfying combination of savory and sweet flavors. Additionally, you can enjoy Zucchini Noodles with Guacamole Salad for a fresh and vibrant accompaniment to the creamy avocado. These serving suggestions offer a variety of flavorful combinations to enhance the enjoyment of your Zucchini Noodles, making them a versatile and delicious addition to any meal.
Cooking Tips
I have to admit, when I first started working with zucchini as a pasta substitute I found it kind of tricky. That watery veggie can get mushy fast if you don’t treat it right! But once you get the method down, zucchini transforms into the perfect tender-crisp base for all kinds of bright flavors. I especially love it paired with chunky marinara, pesto, or veggie stir frys. It’s such a versatile ingredient.
Based on my trials and errors (okay, lots of errors), here are my top tips for perfect zucchini noodles every time:
Salt them! Lightly salting the zucchini noodles helps extract excess moisture so they don’t get waterlogged when sauced. I sprinkle them with kosher salt and let them drain in a colander for at least 15 minutes before cooking.
Give them a quick roast. Tossing the zoodles with a bit of olive oil and roasting for 8-10 minutes gives them a heartier, noodle-like texture. Just watch them closely so they don’t overcook!
Don’t oversauce. Zucchini noodles are more delicate than regular pasta, so go light on the sauce to avoid mushiness. I mix in just enough to coat and stick.
Add mix-ins for texture. To make the noodles more robust, I love mixing in fresh veggies, white beans, chickpeas, or plant-based crumbles before saucing.
FAQs about Zucchini Noodles
- Can I prepare Zucchini Noodles in advance?Yes, you can spiralize the zucchinis in advance and store them in an airtight container in the refrigerator for up to 2-3 days. However, it’s best to cook them just before serving to maintain their freshness.
- Are there other sauces I can use with Zucchini Noodles? Absolutely! Zucchini Noodles pair well with a variety of sauces, including marinara, pesto, garlic butter, or a creamy alfredo sauce. Feel free to get creative with your choices.
- How can I prevent Zucchini Noodles from becoming watery after cooking? To prevent excess moisture, lightly salt the spiralized zucchini noodles and let them sit for 10-15 minutes before cooking. Then, pat them dry with paper towels before sautéing.
- Can I freeze Zucchini Noodles? Zucchini noodles are best enjoyed fresh. Freezing can alter their texture, making them mushy when thawed. It’s recommended to cook them just before serving.
- How should I store any leftover Zucchini Noodles? If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, but be mindful not to overcook them to maintain their texture.
Concluison
I hope you’ve enjoyed this little peek behind the scenes on how this low-carb veggie swap became a regular on my table.
As I mentioned earlier, I first started spiralizing zucchini when my husband and I were looking to cut back on carbs and incorporate more veggies into our dinners. After some failed experiments with watery, mushy zoodles, I finally cracked the code! Now these tender-crisp spirals are a staple that we just can’t get enough of.
I have to give a shoutout to my team over at Food and Meal for being my inspiration. Coming up with delicious, nourishing recipes is what we do best! Whipping up these zucchini noodles reminded me why I love working on the blog so much – food really does have the power to bring joy and health to the table.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.