8 Zesty Zoodle Recipes (2024)

FAQs

What's the difference between a noodle and a zoodle? ›

The biggest difference most people notice when they eat zucchini noodles is the texture. The texture of zoodles can vary based on how long they are cooked and how they are made. Lightly cooked zoodles will be crunchier than pasta and well-done zoodles will be softer.

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.

Plus, making your own zucchini noodles is cheaper than buying them at the store, and it's fun to transform a vegetable into your favorite pasta shapes.

The excess moisture will evaporate as they cook! Pat them dry. Use paper towels to remove any remaining moisture, then toss with your favorite sauce.

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.

The consistency and texture of zoodles is more pasta-like.

Spaghetti squash is very limp and “squishy.” Zucchini pasta has that al dente pasta texture – and, if you peel a zucchini before you spiralize it, it has the same look as regular spaghetti.

A zoodle is a noodle made from zucchini, but the veggie noodle options are as abundant as the fresh vegetables available this summer. Zoodles are an easy way to increase vegetable consumption in some of your favorite recipes.

Zucchini noodles are best fresh, but if you want to make them ahead, place them in a paper towel-lined storage container and keep them in the fridge for no more than two days.

Are Zucchini Noodles Good for You? Heck yes! Zucchini is one of the lowest-calorie vegetables when compared to the same serving size as other nutritious vegetables like broccoli or Brussels sprouts. Coming in at only 19 calories per cup, zucchini also packs a nutritious punch.

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.

How do you keep zoodles from getting mushy? ›

After spiralizing your zucchini noodles, sprinkle with a bit of salt and let them sit in a colander for 10 minutes. It'll help get rid of some of the excess moisture. If I'm short on time, I'll skip this step but it does seem to help! After resting, pat them down with paper towels.

A note on serving size. We recommend spiralizing just about 1 pound of zucchini per serving (for a large, lunch or dinner-sized meal) – that equates to about two medium sized zucchinis or 2 cups, cooked.

Whatever you do, do not let your cut zucchini noodles sit in salt before cooking. Likewise, never salt the zucchini once it's heating in the pan. If you are cooking your zucchini in a skillet, don't salt it! The salt will cause the water in the zucchini to release and thus, a soggy mess.

Line a baking sheet with paper towels and then place the zoodles on top of the paper towels. Sprinkle the zoodles with sea salt and then place them in the oven for 30 minutes. Remove the baking sheet from the oven and gently press them with paper towels or a clean dishrag to release any remaining moisture.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible. The only downside is the time involved.