Zucchini noodles, also known as “zoodles, “ are the perfect gluten-free zucchini pasta. They are the most brilliant noodle base for numerous healthy, low-carb, and gluten-free recipes.
You can find different types of zucchini noodles at many stores, but they’re so much better when freshly cut. Trust me! They are so versatile you can add them to soups, salads, pasta salads, and even layer them into lasagne. They may seem intimidating to make at home, but with the right tools it’s, and you don’t need expensive equipment. So grab a bunch of zucchini, and let’s get started. What types of noodles can you make?
It’s super easy to make curly “Spaghetti” Zucchini Noodles using a Spiralizer.
I have worked with two different types; the handheld and the countertop. There is also a Spiralizer Attachment to the popular KitchenAid. But my favorite is the below the countertop spiralizer as it is not too big, it’s easy to clean, and it gets the job done quickly. It clamps to the counter so it doesn’t move around while you work. With that said, if you want to spiralize harder vegetables like sweet potatoes or butternut squash, you might want to use the Spiralizer Attachment to KitchenAid as it’s powered and more robust.
Make “Angel Hair” Zucchini Noodles using a Julienne peeler or mandolin.
Julienned noodles are thinner and straight, not curly as above spiralized noodles, but of course, the same taste! Julienne peelers are cheap and small, so they fit in any drawer. It takes a little longer than spiralizing since more manual labor is needed, and the peeler blades dull quicker than other options.
“Fettucine” Zucchini Noodles can be made with a Mandolin and a knife.
One of my favorite kitchen appliances is a mandolin. One that you can adjust the thickness simultaneously as you have options to have thin, thinker, or whole ribbons is preferable. Using a mandolin is a super-easy way to cut vegetables like radishes, cucumbers, and cabbage into paper-thin slices. You can still use one to make zucchini” noodles, fettuccine, pappardelle, angel hair pasta, and lasagna,” depending on the added knives! But please, please be careful. It is so sharp you can easily cut the tip of your finger off. Use the added holders for the vegetables!
If using a sharp knife, slice thin zucchini planks, and then cut those planks into fettuccine-sized strips.
Make “Pappardelle” Zucchini Noodles using a regular vegetable peeler or cheese slicer.I love this option because you don’t need a fancy expensive gadget—this way, you need to use smaller squash, peeling them lengthwise into thin strips. You end up with yummy pappardelle-sized noodles!
Make Lasagne Zucchini “Noodles” with a sharp chef’s knife.
Use a sharp knife to slice your zucchini vertically into thin planks, and layer them into your next lasagne in place of the pasta.
How to cook:
I like my past Al dente and not soggy and watery. That means minimal cooking, don’t ever overcook.
- If you serve a warm sauce over the noodles, it will actually heat them through, so no actual cooking is necessary.
- If I saute vegetables, seafood, or any other topping, I add the zoodles to the pan right at the end of the cooking time. I gently toss them with the other ingredients for about a minute over medium heat, just until they’re warmed through. Don’t cook them any longer.
- If I’m making lasagna, I bake until the zucchini is tender but still has a nice bite. The cooking time will be more like lasagna made with regular pasta. But think of not have a very runny sauce.
Here are some serving suggestions:
- with garlic fried shrimp and parsley
- with bolognese
- with roasted tomatoes, cheese, and basil
- with lemon, olive oil, sea salt & parmesan
- with grilled or roasted veggies
Zuccini noodles
Ingredients
- 3 zucchini medium size
Instructions
- Serve the zucchini noodle raw with warm sauce to heat it through. Or saute the toppings and toss the noodles in for a minute on medium heat. Not longer, just to get warm then add other preferred colder toppings.
