How to cook zucchini noodles- showing you an easy 5-minute method for cooking zucchini noodles, plus how to make them ahead and store for meal prep.
Vegetable noodles are one of my favorite ways to introduce new vegetable textures into recipes, and zucchini noodles are one of my favorites for many reason.
Not only are zucchinis pretty easy to spiralize but zucchini noodles are surprisingly similar to pasta in texture. We like mixing zucchini noodles in 50/50 with whole wheat spaghetti and it is a great way to ‘sneak’ extra veggies in without really noticing.
Today we are talking how to cook zucchini noodles, plus how to make them ahead and store for meal prep!
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Reasons to love zucchini noodles:
- they blend into spaghetti dishes, sneaking in extra veggies
- they are low carb and calorie and perfect for lightening up heavy dishes
- they keep well for meal prep when stored properly
How to make zucchini noodles
In order to make zucchini noodles, you will need a sprializer. These days there are plenty of spiralizers on the market, including cheaper hand-held models!
I use the Paderno spiralizer and love how easy it is to use and clean. I have heard great things about the Inspiralizer
Here’s how to make zucchini noodles:
- use the small (1/8 inch) spaced blade on your spiralizer
- pick a straight zucchini, wash, dry, and trim the ends (slice them off evenly)
- for larger zucchinis, you may wish to cut them in half as well
- place one end of the zucchini in the middle of the spiky paddle on the spiralizer, and the other end in the middle of the coring circle
- rotate the handle, applying gentle pressure to create zucchini noodles
Here are some extra tips to get perfect zucchini noodles:
- If you find you are creating ‘half moons’ rather than long zucchini strands, you might wish to reposition the zucchini on the spiralizer.
- You may want to gently chop up your pile of zucchini noodles 1-2 times after spiralizing, otherwise you can end up with very long (and difficult to eat) zucchini noodles
How to cook zucchini noodles
Cooking zucchini noodles is so simple, and all it takes is a couple of minutes.
Here’s how to cook zucchini noodles:
- heat olive oil in a skillet over medium heat
- add zucchini noodles and cook, stirring & tossing them up with tongs, for 2-3 minutes until slightly softened
- do not overcook
You can also cook zucchini noodles right in a pasta sauce. Once your sauce is hot and ready to serve, add the zucchini noodles and heat for 2-3 minutes, stirring gently with tongs.
How to store zucchini noodles for meal prep
You can absolutely use zucchini noodles for meal prep, though there are a few ‘rules’.
- Pre-spiralized: You can pre-spiralize zucchini noodles and store in the fridge for up to 4 days. I like to store on a paper towel, which absorbs extra moisture and keeps them from getting slimy.
- Meal prep bowls: When using spiralized zucchini in meal prep bowls, do not cook, and store separately from a sauce if possible. When re-warming in the microwave, the zucchini noodles will cook through.
- Freezer: zucchini noodles cannot be frozen. They get mushy and gross.
Zucchini Noodle Recipes
- Sesame Ginger Beef with Zucchini Noodles
- Spicy Tofu Noodle Meal Prep Bowls
- Cold Sesame Noodle Meal Prep Bowls
- Spiralized Veggie Thai Noodle Bowls
Equipment for making and storing zucchini noodles
How to Cook Zucchini Noodles
Ingredients
- 2 zucchinis (medium size)
- 2 teaspoons olive oil
Instructions
How to make zucchini noodles
- Pick straight zucchini that are at least 2 inches thick.
- Trim the ends off as straight as possible. You may wish to cut each zucchini in half across the center, to make two shorter pieces.
- Use the small (1/8 inch) blade on your spiralizer. Attach one end of the zucchini to the rotating paddle, and center the middle of the opposite end of the zucchini on the circular blade.
- Rotate the handle with gentle pressure to generate zucchini noodles.
- If you are getting many short 'half moon' noodles, remove the zucchini and re-center it on the blade.
How to cook zucchini noodles
- Heat olive oil in a nonstick skillet over medium heat.
- Add the noodles and cook, stirring and tossing with tongs, until slightly tender, around 2-3 minutes.
- Serve immediately.
Storage
- Zucchini noodles may be stored (pre-cooking) in a storage container lined with a paper towel for up to 4 days.
Annie
Thank you for the step by step photos! New to this and it’s helpful.
Denise
Hi Annie! So happy to hear it was helpful!
Dallas
We freeze zucchini noodles every year (our garden is a great over producer of massive zucchini). I’ve never tried to fry them upon taking them out of the freezer to see if they hold their shape but I just throw them right into a pot with sautéed garlic and onion and a can of tomatoes to simmer and cook (adding spices and protein as well) and it makes the most delicious “zoodles in sauce” meal
Denise
Hi Dallas, what a GREAT idea! I never even thought of that, but now I hope to try it. I am really crossing my fingers that I have an overproducing garden this summer!