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Home Meal Type How To
5
/5
15 minutes

How to Cook Zucchini Noodles

Dairy Free Dairy-Free Gluten Free Gluten Free Low Carb Low Carb Nut Free Nut Free Vegan Vegan
Jump to Recipe
By: Denise Bustard10 Comments
Posted: 4/15/19 Updated: 9/22/20

This post may contain affiliate links. Please read our disclosure policy.

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.

showing how to cook zucchini noodles in a nonstick skillet with tongs

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!

Don't forget to pin this post to save it for later!

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 recipe collage

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 as well, though I haven't tried.

Here's how to make zucchini noodles:

  1. use the small (⅛ inch) spaced blade on your spiralizer
  2. pick a straight zucchini, wash, dry, and trim the ends (slice them off evenly)
  3. for larger zucchinis, you may wish to cut them in half as well
  4. 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
  5. 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

showing how to make zucchini noodles; tongs lifting noodles from pan

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:

  1. heat olive oil in a skillet over medium heat
  2. add zucchini noodles and cook, stirring & tossing them up with tongs, for 2-3 minutes until slightly softened
  3. 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.

showing how to store before cooking zucchini noodles

overhead view of storing noodles after making zucchini noodles

 

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.

overhead view of ingredients for zucchini noodles recipe on cutting board

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

  • spiralizer
  • 6 cup glass meal prep container
  • non stick pan
  • rubber-tip tongs

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

overhead shot of zucchini noodles coming out of spiralizer

How to Cook Zucchini Noodles (with step by step instructions)

5 from 7 votes
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Print Rate
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.
4

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 (⅛ 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.

Nutrition Information

Serving: 1cup, Calories: 34kcal, Carbohydrates: 3g, Protein: 1g, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 7mg, Potassium: 255mg, Fiber: 0g, Sugar: 2g, Vitamin A: 195IU, Vitamin C: 17.6mg, Calcium: 16mg, Iron: 0.4mg
Author: Denise Bustard
Course: Dinner
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Recipe Rating




  1. Lisa says

    Posted on 2/3/21 at Posted on 2/3/21

    Thanks for the instructions. You definitely can freeze zucchini noodles, I do it all the time when this summer produces an overabundance of zucchini. Yes it loses some texture, but if you are serving it under pasta sauce or if you just want to toss it into a soup like a noodle, the texture doesn't matter. The flavor doesn't change nor does the nutrition. Freezing is the best way to preserve nutrition in vegetables

    Reply
    • Denise Bustard says

      Posted on 2/9/21 at Posted on 2/9/21

      Hi Lisa, thank you so much for sharing! I want to try it now!

      Reply
  2. JoAnn M Lakes says

    Posted on 7/14/20 at Posted on 7/14/20

    5 stars
    Nice tutorial on zoodles. Instead of cutting my zoodles after they are in a bowl, I just count 6-8 rotations clockwise, and then a quick counter-clockwise movement cuts them into noodles as I keep going.

    Reply
    • Denise Bustard says

      Posted on 8/20/20 at Posted on 8/20/20

      Hi JoAnn, that's such a great tip! I'll have to try that next time. Thanks for taking the time to leave a review 🙂

      Reply
  3. Annie says

    Posted on 5/13/20 at Posted on 5/13/20

    5 stars
    Thank you for the step by step photos! New to this and it's helpful.

    Reply
    • Denise says

      Posted on 6/1/20 at Posted on 6/1/20

      Hi Annie! So happy to hear it was helpful!

      Reply
  4. Dallas says

    Posted on 4/20/19 at Posted on 4/20/19

    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

    Reply
    • Denise says

      Posted on 4/23/19 at Posted on 4/23/19

      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!

      Reply
    • Bonnie says

      Posted on 7/8/20 at Posted on 7/8/20

      How do you freeze zucchini noodles

      Reply
    • Hawaiianqueen says

      Posted on 3/14/21 at Posted on 3/14/21

      5 stars
      Aloha That’s great news, can you explain your method.

      Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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