Zucchini Noodles (Zoodles) Recipe
Delicious and healthy zucchini noodles, also known as zoodles, made from fresh spiralized zucchini. These zoodles can be cooked either in the oven or on the stovetop, then tossed with melted butter or olive oil, sea salt, and black pepper for a light and flavorful low-carb alternative to traditional pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (oven) or 4 minutes (stovetop)
- Total Time: 30 minutes (oven) or 20-25 minutes (stovetop including draining)
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Zoodles
- 20 oz zucchini (approximately 4 medium-sized zucchinis)
For Cooking and Seasoning
- 2 tbsp unsalted butter (melted) or olive oil
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Make Zucchini Noodles: Start by preparing your zucchini noodles using a spiralizer. Cut off the ends of each zucchini. Secure one end of the zucchini on the handle side of the spiralizer and the other on the blade side. Turn the handle, pushing the zucchini toward the blade to create noodles. If you don’t have a spiralizer, there are alternative methods to make zucchini noodles, such as using a julienne peeler. Once spiralized, pat the noodles dry with paper towels to remove excess moisture.
- Oven Cooking Method: Preheat your oven to 350°F (177°C). Prepare an extra-large baking sheet by greasing it or lining it with parchment paper if it isn’t non-stick. Spread the zucchini noodles in a thin, even layer, making sure not to overcrowd the pan. Lightly sprinkle with sea salt and gently toss to distribute. Bake the zoodles for about 15 minutes until they are al dente tender. You may bake them longer if you prefer a softer texture. After baking, pat the zoodles dry again using a double layer of paper towels to remove any released moisture. Toss the warm zoodles with melted butter or olive oil, and season with black pepper and additional sea salt to taste.
- Stovetop Cooking Method: Place the zucchini noodles in a colander over the sink. Sprinkle evenly with sea salt and toss to coat. Allow them to drain for 20 to 30 minutes so excess water is drawn out. After draining, gently squeeze the noodles over the sink to release more water, but avoid pressing too hard to keep some texture intact. Rinse off any residual salt and pat the noodles dry thoroughly. Heat the unsalted butter or olive oil in a large sauté pan over medium-high heat. Add the zoodles and stir-fry for 3 to 4 minutes until they reach an al dente tenderness. Season with black pepper and additional sea salt as preferred, then serve immediately.
Notes
- Using a spiralizer gives the best zucchini noodles, but a julienne peeler works as a good alternative.
- Patting the noodles dry before and after cooking helps to avoid sogginess by removing excess moisture.
- Baking or stir-frying will produce slightly different textures; baking yields tender zoodles, while stir-frying maintains a bit more bite.
- Adjust seasoning according to taste, adding more sea salt and black pepper as needed.
- Serve zoodles as a low-carb substitute for pasta with your favorite sauce or toppings.
Keywords: zucchini noodles, zoodles, low-carb pasta, vegetable noodles, healthy side dish, gluten free pasta alternative, low calorie, easy zucchini recipe
Find it online: https://kitchenbyclara.com/zucchini-noodles-zoodles-recipe/
