Updated: Oct. 12, 2022
Pasta has finally met its match. Our Test Kitchen experts walk you through how to make zucchini noodles—with or without a spiralizer.
Zoodles, zucchini noodles—whatever you want to call ’em—are the Internet’s favorite pasta substitute. The lean, green spirals are thin slices of zucchini, styled to mimic the look of pasta.
Confession: When I first saw this trend take off I was boggled. In my carb-loving mind, I thought, why would anyone want to forsake the cozy comfort-food flavor of, say, fettuccine Alfredo or a saucy skillet with penne pasta?
After a tiny bit of investigation, I discovered why. Zucchini’s flavor is mild, so zoodles take on the notes of your sauce and toppings. (Here are more ways to sneak vegetables into your life.) They’re also a super healthy choice: low in carbs, low in calories and completely gluten-free. Just look at the numbers.
According to the USDA nutritional database…
- 1 cup of cooked spaghetti has about 200 calories and 40g of carbohydrates.
- 1 cup of raw zucchini noodles has around 20 calories and 5g of carbohydrates.
That means it would take roughly 10 times the amount of zucchini noodles to equal the same amount of carbs and calories as a single plate of pasta. Simply put, you can layer on loads of these spindly spirals, practically guilt-free.
Sold yet? Yep. Me, too.
To learn how to make zucchini noodles, I teamed up our experts in the Test Kitchen. They know that it’s not just important to learn how to make these veggie noodles, but also understand how to make them taste great. Let us walk you through, step by step.
How to Make Zucchini Noodles
Ingredients
- 2 large zucchini (about 1-1/2 pounds)
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1/4 teaspoon salt
About the Spiralizer
Our Test Kitchen’s favorite way to make picture-perfect zucchini noodles is to use a spiralizer. At first glance, this contraption looks a little medieval, but it’s easy to use. There are several types of low-cost spiralizers you can buy at the store. (We use this brand.) And the tool isn’t just for zucchini. Spiralizers are fantastic for creating spaghetti-like strands from other firm vegetables, like sweet potatoes or carrots.
Step 1: Spiralize your zukes
Begin by trimming off the ends of the zucchini. Depending on your preference, you can keep the skin on or peel it off before carving the vegetable into noodles.
Align your zucchini sideways so its end meets the blade. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place. Crank the handle and apply light pressure, feeding the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.
That’s it! Those long curly strands are zucchini noodles.
Editor’s Tip:If the zucchini is crooked, cut it in half. This will leave you with two straight pieces that are smaller, but easier to spiralize.
Don’t have a spiralizer on hand?Never fear. There are ways you can create zucchini noodles without a spiralizer.
- Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices. Here’s a guide to peeling vegetables quickly, with no cut fingers!
- Carve with a knife. Carefully carve strips from the zucchini, working until you reach the core. These zoodles will look more rustic and have a thicker bite than peeled zukes.
- Shred with a grater. For short, ricelike zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.
Editor’s Tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy.
Now, you could stop here and have crisp-tender zoodles, which are great in our keto-friendly pasta salad and lemony zucchini ribbons. If you’d like to soften them up a bit, move on to step 2.
Step 2: Saute the zoodles
Add oil to a large nonstick skillet over medium-high heat. Throw in the zucchini noodles (with minced garlic if you want some flavor). Cook for about 1-2 minutes. Make sure that the zucchini only cooks slightly, to preserve its fresh, crunchy texture. As the zoodles cook, constantly toss them with a pair of tongs so they don’t overcook. When finished, sprinkle with salt.
Now what? Cooked zucchini noodles are fine to eat plain, but just as with pasta, the addition of sauces, proteins and shaved cheeses are what really makes your dish great.
Here are a few of my favorite ways to serve cooked zucchini noodles:
- Toss in tomatoes and your favorite seafood. I love this one-pan Feta Shrimp Skillet recipe. It’s filling, but feels light and refreshing enough to be paired with zoodles.
- Double down on the green with a homemade pesto sauce. Add grilled chicken and plenty of parmesan for a winning combination.
- Make it extra hearty by adding your zoodles at the last moment to a beefy stir-fry. Try this extra delicious Thai recipe.
Need more? Check dozens of our favorite recipes to serve with zucchini noodles.
After trying zucchini noodles out a few different ways at home, I’ve certainly turned into a believer. I love the simplicity and crunchy texture. But the thing I like the most about this dish is how it makes serving vegetables so incredibly fun. Instead of adding the same old boring zucchini rounds to my dinner, these bouncy green strings brighten up the plate. And sometimes, simple changes in presentation can make a world of difference when it comes to making healthier choices. Now when I think zucchini, I think oodles of zoodle-y fun. If you’re looking for more fun ways to brighten your dishes, learn how to cook zucchini multiple ways.
Our Best Recipes to Serve with Zucchini Noodles
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Blackened Tilapia with Zucchini Noodles Recipe photo by Taste of Home
Blackened Tilapia with Zucchini NoodlesI love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
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Garlic Salmon LinguineThe garlic-seasoned main dish calls for handy pantry ingredients, including pasta and canned salmon. I serve it with asparagus, rolls and fruit. —Theresa Hagan, Glendale, Arizona
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Greek Chicken PenneIt’s hard to believe a recipe this speedy could create such fresh, mouthwatering Mediterranean flavors. —Dawn Frihauf, Fort Morgan, Colorado
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Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. —Nedra Schell, Fort Worth, Texas
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Zippy Zucchini PastaA colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. —Kathleen Timberlake, Dearborn Heights, Michigan
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We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. —Roxanne Chan, Albany, California
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No-Cook Fresh Tomato SauceTry this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. —Julianne Schnuck, Taste of Home Designer
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Colorful Shrimp Pad ThaiBright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy, beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen
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Asian Veggie Glass NoodlesMy mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
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I love recipes that you can just throw into the slow cooker and let it do all the work. This easy chicken dinner is one of my favorites. —Christina Petri, Alexandria, Minnesota
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Gnocchi with White BeansHere’s one of those no-fuss recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat lovers. —Julianne Meyers, Hinesville, Georgia
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Lemon Pasta with SpinachHealthy spinach, garlic and lemon combine to coat angel hair pasta for a lovely side that’ll freshen any meal. —Charlene Anderson, Bonney Lake, Washington
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Mediterranean Shrimp LinguineThis picture-perfect linguine is a feast for the eyes and, with a hint of heat, a treat for the palate. —Megan Hidalgo, Quarryville, Pennsylvania
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Super Spaghetti SauceAt my house, we never know how many we'll have for dinner. That's why this spaghetti sauce is one of my favorites - flavorful, filling and fast. Smoked kielbasa gives it depth, and salsa adds the kick. —Bella Anderson, Chester, South Carolina
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Broccoli-Pasta Side DishI love to fix new recipes for my husband, Robert, and our children. With garlic and cheese, this broccoli pasta is a tasty way to get kids to eat their veggies. —Judi Lacourse, Mesa, Arizona
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Honey Chicken Stir-Fry Recipe photo by Taste of Home
Honey Chicken Stir-FryI'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan
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Savory Tomato-Braised TilapiaI shared this recipe with my bunco group and now one of my friends makes it all the time. I think that's the perfect testament to just how good this dish is. —Nancy Shively, Shorewood, Illinois
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Zucchini EnchiladasI love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. —Angela Leinenbach, Mechanicsville, Virginia
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Zucchini Pork DinnerI work full-time, but I love to cook—so I need to rely on meals that are wholesome and fast. This dish deliciously combines both treats! Plus, I like the fact that it doesn't dirty a pile of pots and pans. —Helen Vail, Glenside, Pennsylvania
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I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. —Madison Mayberry, Ames, Iowa
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Garlic Lemon Shrimp Recipe photo by Taste of Home
Garlic Lemon ShrimpYou'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina
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Shrimp Scampi Fettuccine with Andouille ButterWe enjoy andouille sausage with pasta; now change up the usual Scampi by turning andouille into a butter sauce. —Judy Armstrong, Prairieville, Louisiana
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Salsa Spaghetti SquashIf you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio
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Mango Chutney Chicken Curry Recipe photo by Taste of Home
Mango Chutney Chicken CurryMy father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. —Dina Moreno, Seattle, Washington
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Slow-Simmering Pasta SauceSpaghetti with sauce is my kids' favorite dinner, so through trial and error, I came up with my own recipe. This is the winning result. I love that it's made in a slow cooker.—Samantha Vicars, Kenosha, Wisconsin
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Spaghetti Squash Lo MeinMy colorful Lo Mein is a lighter version of the classic Chinese dish that everyone at our table loves. Try it with a squirt of Sriracha. —Loanne Chiu, Fort Worth, Texas
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Vegan Spaghetti Squash with Balsamic VegetablesThe veggies can be prepared while the squash is in the microwave, so I can have this satisfying low-carb and low-fat vegan spaghetti squash recipe on the table in about half an hour. —Deanna McDonald, Grand Rapids, Michigan
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Mediterranean Shrimp SkilletTender shrimp, fresh spinach and minced basil combine with tangy lemon and feta cheese to give this wonderful pasta toss a unique flavor. —Heidi Farnworth, Riverton, Utah
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Asian SpaghettiWe love this recipe with its bright, crisp-tender snow peas and carrots, but you could easily substitute any veggies you have on hand. —Anne Smithson, Cary, North Carolina
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Taste of Home
Asian Noodle Stir-FryFast cooking refrigerated pastas can turn anytime into pasta time. —Taste of Home Test Kitchen
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Garden Harvest Spaghetti SquashI was in the grocery store and spotted a perfectly ripe spaghetti squash. I knew I had to try it, so I cooked it according to the label. I topped it with my favorite vegetables for pasta, and it was an instant family favorite. —Veronica McCann, Columbus, Ohio
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Dijon Shrimp with PastaI combined several family recipes to create this dish, which I like to serve when we have company. If my husband had his way, I’d make it every night. —Gail Cawsey, Geneseo, Illinois
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Meaty Sun-Dried Tomato SauceMarinated artichokes, celery and green pepper are wonderful additions to this hearty spaghetti sauce. Don’t be afraid of leftovers—this tangy sauce is even better the next day. —Aysha Schurman, Ammon, Idaho
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You won't miss the marinara sauce once you taste this pasta dish flavored with chicken broth and Italian sausage. The sauce simmers away on its own, without much work on your part. My husband likes it so much that I make it twice a week. —Daphine Smith, Baytown, Texas
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Smoked Mozzarella Chicken with PastaTake an ordinary chicken breast into wow territory with just a few extra ingredients. Use prosciutto instead of ham to make the dish extra smoky. —Naylet LaRochelle, Miami, Florida
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Parmesan Snap Pea PastaMy family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. —Crystal Jo Bruns, Iliff, Colorado
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Speedy Chicken MarsalaThis is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. —Trisha Kruse, Eagle, Idaho
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West African ShrimpMy girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. —Sharon Scaletta, Johnstown, Pennsylvania
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Lemon-Feta Angel HairServe this simple pasta side with any light chicken or fish dish, or, for an easy entree, toss it with asparagus and chopped cooked chicken or shrimp. —Melissa Just, Minneapolis, Minnesota
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Herbed Portobello PastaMeaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. —Laurie Trombley, Stonyford, California
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Lemon Chicken Pasta Recipe photo by Taste of Home
Lemon Chicken PastaMy grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. —Aileen Rivera, Bronx, New York
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