15 Zucchini Noodle Recipes (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

Benefits of Eating Zucchini Noodles

If you are trying to eat low-carb, that is a huge difference! More fiber: Zucchini contains more grams of fiber per serving than regular pasta, which helps your digestive function, aids in weight loss, helps control blood sugar levels, lowers cholesterol, and more.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

If you cook zucchini until it releases its moisture and keep cooking until that moisture evaporates, you're left with buttery-soft pulp, which can add creaminess and sweet vegetal flavor when stirred into pasta or rice dishes, like this Skillet Chicken, Zucchini, and Cheesy Rice.

Add zucchini noodles. Toss with tongs and let the zucchini cook for just a minute or two. Remove from heat and add to sauce or add some salt and eat as is. Note: Don't salt the zucchini before you saute it; the noodles will release more water and they'll end up limp.

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

ZOODLES PRIMAVERA

Zucchini noodles tossed in a light basil cream sauce with broccoli, carrots, seasoned tomatoes, roasted red peppers and mushrooms.

More About Zucchini Pasta

I have a few suggestions for how to make zucchini noodles without a spiralizer below. While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Are zucchini noodles good for constipation? ›

Move those bowels: The skin of zucchini is a great source of dietary fiber to help reduce constipation. Get your blood pressure in check: Zucchinis are a great source of potassium, a heart friendly electrolyte that helps reduce blood pressure and heart rates to counter the effects of sodium.

Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber.

Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20 to 30 minutes. Rinse with running water, drain well, and squeeze dry in a clean dish towel.

If zucchini is overcooked, it will have a mushy, soft texture. In certain recipes, the author may recommend that zucchini be patted dry or salted and drained before cooking. Although the author may not explain why these steps are important, they shouldn't be skipped.