Lately, I’ve found myself repeatedly sharing with friends how to make the best zucchini noodles. Finally I thought to myself, why not just make a blog post about it?
We’re cutting back on grains, and with zucchini in season, it is the PERFECT time to be making zucchini noodles! I never expected “zoodles” to take the place of my beloved carb loaded pasta. BUT….I’ve found it to be a pretty delicious alternative.
If you don’t like zucchini, try these anyway. (I typically hate cooked/stir-fried/baked zucchini – yuck!!) Use my method, and these “noodles” will come out with a great texture very similar to pasta.
- Make your zucchini noodles. (I use a Pampered Chef spiralizer I bought from a friend. My Palermo brand one from Amazon broke after six uses. Spend a little more for better quality!)
- Put the zoodles in a colander and set it over a bowl.
- Salt the zoodles well.
- Let sit in fridge for several hours, the longer the better.
- Remove from fridge. You will see a lot of zucchini water in the bowl below!! Squeeze and pat zoodles dry with a paper towel or two.
- Grab a skillet and throw those zoodles right in there. I don’t even oil my pan, but you can if you think you need to. Saute over medium to medium-high heat for a few minutes. Just long enough to heat through and get a bit more water out.
- Add your sauce and Voila!
Follow these tips and you’re almost guaranteed to come out with the best zucchini noodles you’ve ever made!
So far, I’ve never managed to ruin my zoodles, not even once. Well, ok, I came close when I tried to make sauce and cook the zoodles at the same time in the same pan. (They were a bit chewy. So don’t do that.) So, I’ve either got the touch or these are pretty much fail proof! Try them and let me know!
Here are some of my fav zucchini noodle recipes I’ve made so far:
Ginger Scallion and Egg Drop Bowl Zucchini Noodle Bowl (If adding the zoodles to soup, I think they’re pretty much dump and go. No need to spend a lot of time getting the water out and sautéing since they’ll be going into broth.)
which go great with :
Just remember not to sauté the zucchini noodles in the same pan you’re making the sauce in. It ruins any chance of great pasta-like texture. Go ahead and make both the sesame ginger sauce and the meatball sauce if you make those two dishes for dinner- you will probably need the extra sauce. I used almond butter in the sesame ginger sauce and we LOVE it that way!
You can also sauté extra veggies along with your zoodles – bell peppers, mushrooms, super finely diced carrots (I obliterate my carrots in the Ninja Master Prep chopper bowl – ain’t nobody got time for a cutting board! 😉 And unless the carrots are chopped tiny, they won’t cook fats enough.)
Good luck making the best zucchini noodles ever! I hope my tips help and are easy to follow! If not, let me know about it in the comments and I’ll do an edit just for you. 🙂