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Zucchini noodles, also known as “zoodles,” are a healthy and low-carb alternative to traditional pasta.
This versatile dish is perfect for those seeking a gluten-free or keto-friendly option. Light and fresh, zucchini noodles pair beautifully with sauces like marinara, pesto, or creamy alfredo.
Serve them as a main dish or a side alongside grilled chicken or shrimp for a complete meal.
Zucchini Noodles
Equipment
- Spiralizer or julienne peeler, mandoline slicer, or sharp knife
- Large skillet
- Tongs
- Cutting board and knife
- Paper towels or a clean kitchen towel
Ingredients
- 2 medium zucchinis about 8 ounces each
- 1 tbsp olive oil or butter
- 1 clove garlic minced (optional)
- Salt to taste
- Pepper to taste
- Sauce or toppings of your choice e.g., marinara, pesto, parmesan cheese, cherry tomatoes, etc.
Instructions
- Prepare the Zucchini:Wash and dry the zucchinis.Use a spiralizer, julienne peeler, or mandoline slicer to cut the zucchinis into noodle-like strands. If using a knife, carefully slice them into thin, noodle-like strips.
- Remove Excess Moisture:Lay the zucchini noodles on paper towels or a clean kitchen towel. Sprinkle lightly with salt and let them sit for 5-10 minutes to draw out moisture.Pat the noodles dry with another towel to prevent them from becoming soggy during cooking.
- Cook the Zucchini Noodles:Heat a large skillet over medium heat. Add olive oil or butter.If using garlic, sauté it for about 30 seconds until fragrant.Add the zucchini noodles to the skillet and toss gently with tongs.Cook for 2-3 minutes, just until the noodles are slightly tender but not mushy.
- Season and Serve:Season with salt and pepper to taste.Serve immediately, topped with your favorite sauce or garnishes.
Video
Notes
- Carbohydrates: 8g
- Protein: 2g
- Fat: 3g
- Avoid Overcooking: Zucchini noodles cook very quickly. Overcooking will make them mushy and watery.
- Pairing Sauces: Light sauces like pesto or olive oil are best to avoid overwhelming the delicate zucchini flavor.
- Add Protein: Include grilled chicken, shrimp, or tofu to make the dish more filling.
- Make Ahead: Spiralize the zucchini up to a day in advance and store in an airtight container in the refrigerator.
Are There Any Alternative Ingredients You Can Use?
f zucchini isn’t readily available or you’re looking to try a different base, there are plenty of alternative vegetables that can be spiralized into noodles. Yellow squash is a close cousin to zucchini, offering a similar mild flavor and texture.
Sweet potatoes, on the other hand, provide a slightly firmer texture and a naturally sweet taste, making them an excellent choice for pairing with savory or spicy sauces like marinara or arrabbiata. For a crunchier noodle, consider spiralizing carrots, which add a vibrant orange color and a subtle sweetness to your dish.
For those seeking a low-carb alternative but aren’t fond of zucchini, try cucumber noodles, which are crisp and refreshing.
They work especially well in cold dishes or with light dressings like sesame or peanut sauce. Spaghetti squash is another great option; while not spiralized, its flesh naturally forms noodle-like strands when roasted, creating a similar pasta-like experience.
You can also use store-bought alternatives such as shirataki noodles, which are made from konjac yam and are virtually calorie-free, or edamame noodles for a protein-packed option.
The Bottom Line
Zucchini noodles are a fantastic option for anyone seeking a fresh, healthy alternative to traditional pasta.
Their light texture and subtle flavor make them an ideal base for a variety of sauces and toppings, allowing you to customize the dish to suit your tastes and dietary needs.
By experimenting with different vegetables and proteins, you can create meals that are not only nutritious but also exciting and satisfying.
