How to cook zoodles - 30 awesome recipes (2024)




Have you ever wondered how to cook zoodles? We have some of the best tips for making zoodles along with 30 of the best zoodles recipes on the internet.

How to cook zoodles - 30 awesome recipes (1)

Have you ever tried zoodles? They are a great low-carb, gluten free, healthy option for pasta and they even taste great! Seriously! They have a great texture that is pretty darn close to spaghetti. So if you’re trying to eat healthier this is a great way to feel like you’re eating a huge comforting plate of noodles without all the carbs. There are so many great ways to make zoodles and we’ve rounded up 30 of the best recipes for you to check out. Click on the link below each picture to find the direction to each recipe. I know you’ll find a new favorite zoodles recipe here!

Before we get to the recipes here are some tips to help you make zoodles:

Tips for making zoodles:

  • You can julienne your zucchini or even use a potato peeler, but that obviously takes more time than buying a spiralizer. They aren’t too much money (this one is less than $10!) and worth the investment if you like zoodles. And a spiralizer works for more veggies than just zucchini.
  • Try to buy zucchini that is straight for the most part, it makes it easier to turn them into noodles.
  • Cut the tips off of the zucchini so that they can secure on your zoodle maker more easily.
  • If you do have a bent zucchini you can make your zoodles in sections to make the process easier if you have a really long zucchini.
  • If you don’t get it right the first time don’t panic! It took me a couple of tries to feel like I knew what I was doing.
  • After making your zoodles place them on a paper towel on the counter and sprinkle with salt and let them sweat for 20-30 minutes. This helps release a lot of the moisture so you don’t end up with soggy noodles.
  • Zoodles don’t take long to cook. You basically just need to warm them up because if they cook too much they’ll be mushy. So you’re looking at 1-2 minutes!
  • One of the best parts of substituting zoodles for pasta is that you don’t have to cook them separately. You can cook them in the same pan with whatever sauce your making until they’re done.

If you’re looking for a zoodle maker (also known as a spiralizer), these are a few that I really like (click on the photos to check them out):

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How to cook zoodles - 30 awesome recipes (3)

How to cook zoodles – 30 awesome recipes:

Creamy Tuscan Garlic Chicken with Zoodles from My Mommy Style

Delicious chicken in a light cream sauce with sun-dried tomatoes served over zoodles.

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Korean BBQ zoodles from My Mommy Style

Packed with vegetables and flavor, these zoodles are topped with carrots, peppers and Korean meatballs.

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Zucchini noodles with creamy avocado pesto from Eat Yourself Skinny

This vegetarian meal is super filling and so healthy. This creamy dish is good served cold too, if you like raw veggies. Or you can serve it warm for more of a pasta feel.

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Garlic Parmesan Zoodles from Gimme Delicious

Flavorful and fragrant dish made with butter, garlic and parmesan. This healthy and delicious dinner has four ingredients and is ready in under 10 minutes.

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Lemon garlic chicken zoodles from The Iron You

This is a delicious one skillet dinner, 30 minute meal with cherry tomatoes, chicken, lemon, garlic, parsley and fresh zucchini.

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One-pot zoodles and meatballs from The Kitchn

A quick and easy twist on the family favorite. Using pre-made frozen meatballs makes this one pan meal even faster.

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Cilantro lime shrimp scampi with zoodles from Closet Cooking

Combining the classic scampi flavor with cilantro and lime for a huge punch of flavor in this healthy dinner.

How to cook zoodles - 30 awesome recipes (11)
Bruschetta grilled chicken zoodle bowls from Whitney Bond

Zucchini noodles topped with tomato bruschetta and grilled chicken. Healthy and delicious!

How to cook zoodles - 30 awesome recipes (12)Stir fry zoodles from Diethood

This recipes not only has spiralized zucchini, but also spiralized onions. They’re tossed with teriyaki sauce and toasted sesame seeds for a delicious and low carb stir fry.

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Zoodles with healthy turkey meat sauce from Classy Clutter

Ground turkey and marinara sauce simmered with some herbs. This is a classic, family favorite dinner with a healthy twist.

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Peanut chicken zoodles from Sally’s Baking Addiction

Simple Asian inspired, peanut chicken zucchini noodles. Light, flavorful and ready in 40 minutes.

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Spiralized greek salad from Pretty Providence

Fresh greek salad with salty kalamata olives, grape tomatoes and feta cheese.

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One-pot teriyaki chicken with zoodles from Life Made Sweeter

All the flavors of family favorite teriyaki chicken served with zoodles. You can easily add extra veggies if you’d like and this is made in one skillet for quick cleanup.

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Honey Sriracha chicken zucchini zoodles from Rasa Malaysia

Healthy noodles with sweet and spicy Sriracha chicken.

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Sausage and peppers with zoodles from Two Peas in Their Pod

Sweet and spicy Italian sausage with peppers, onions, and zucchini noodles in a simple garlic tomato sauce.

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One pan skillet lasagna zoodles from Life Made Sweeter

Zucchini noodles made wide to resemble lasagna noodles in this cheesy and delicious one pan lasagna dish.

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Roasted garlic and red pepper zoodles from Running on Real Food

Zucchini noodles with a healthy and flavorful sauce made from roasted garlic and red pepper.

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Creamy sun dried tomato and Parmesan chicken zoodles from Cafe Delites

Delicious cream based sauce with sun dried tomatoes and garlic and parmesan cheese, pan fried chicken strips served with zoodles.

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Chicken piccata over zoodles from Kim’s Cravings

Classic lemony chicken piccata served over zoodles to keep it low carb.

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Garlic lime cashew zoodles from Salt and Lavender
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Chow mein made with zoodles from Paleo Hacks
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Creamy chicken mushroom zoodles from My Zucchini Recipes
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One-pan Mongolian beef zoodles from Life Made Sweeter
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Coconut curry zoodle soup from 40 Aprons
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Chicken parmesan with zoodles from Pinch of Yum
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Chicken and zoodle caprese from Skinny Taste
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Drunken zucchini noodles from Kirbie Cravings
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How to cook zoodles - 30 awesome recipes (2024)


How do you cook zoodles so they are not mushy? ›

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.

Should you salt zucchini noodles before cooking? ›

After using a spiralizer to turn your zucchini into noodles (I use this spiralizer - click here) you need to liberally salt your zucchini noodles. You can either lay out your zucchini on clean dish towels or paper towels, salt, and wait 30 minutes for the salt to pull the water from the noodles.

How do you know when zoodles are done? ›

  1. Heat olive oil in a large cast iron skillet.
  2. Add zucchini noodles and seasoning to pan.
  3. Stir for 3-5 minutes until noodles are tender.

How do you make zucchini less watery? ›

Salt your zucchini slices: Salt helps to draw water out of the zucchini! Once salted, let them sit for 15 minutes before blotting dry (and removing some of that salt) with a paper towel.

How to stop zucchini noodles from going soggy? ›

Salt and wrap your zoodles.

Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture. You may have to change the paper towels depending on how damp they get, but a gentle squeeze at the end will drain any leftover water before you sauté.

How do you cook zucchini so it doesn't get mushy? ›

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.

How to get water out of zucchini spirals? ›

Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let.

How do you get the moisture out of zucchini? ›

You only need a little salt — half a teaspoon of kosher salt for one medium zucchini, say — to start pulling the water out. Use more, and the zucchini will simply taste like zucchini-flavored salt. If you try to rinse out the extra salt, you risk adding back in the water you just tried to get rid of.

Are zoodles soft or crunchy? ›

When I'm in a rush, I'll heat up a sauce and toss the zucchini noodles with the hot sauce and as the noodles sit in the heat, they'll soften slightly. The zoodles will still mostly be crunchy, and it's an easy way to prepare pasta without the worry of overcooking them.

How do you know if zucchini noodles have gone bad? ›

Mushy texture: A spoiled zucchini has a mushy or stringy texture when you cut it, and it may feel slimy to the touch. "Off" smell or taste: If your zucchini smells sour or foul in any way, or if it tastes unusually bitter, it has likely gone bad.

Do zucchini noodles taste like pasta? ›

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.

Why is my sauteed zucchini soggy? ›

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

How much water does zucchini need? ›

Watering Zucchinis

Summer squash prefers consistently moist soil but not soggy. One inch of water per week should suffice, but water more often if the weather is particularly hot and dry. Well-draining soil is a must—if it water pools and remains stagnant around the roots, they will start to rot.

How do you keep zucchini firm when cooking? ›

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.

Why is my zucchini mushy after cooking? ›

If zucchini is overcooked, it will have a mushy, soft texture.


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