Zucchini noodles are delicious and so much like actual pasta! This preparation method ensures non-watery, perfectly “al dente” zoodles every time.
Zucchini Noodles (aka Zoodles)
I have posted a few of our favorite Whole 30 compliant foods on here before like my Garam Masala Salmon or the Easy Weeknight Taco Meat that is one of my go-to dinners. But I haven’t yet posted what has probably been my favorite Whole 30 discovery – spiralized zucchini noodles! They are insanely delicious and so much like actual pasta that I honestly prefer them to spaghetti. And if we are talking pasta replacements, I would take zucchini noodles (aka zoodles) over spaghetti squash any day. The flavor is more mild than spaghetti squash and the texture and size are closer to actual spaghetti. Also, zoodles are really fun to make!
You are going to want at least one good-sized zucchini per person for a serving of zoodles. If you have smaller zucchini, plan on two per person for each serving. And anyway, I recommend making extra because they heat up great as leftovers the next day. You are going to need a spiralizer like this one. I love ours and use is on a regular basis, but if you want to actually see what zucchini noodles taste like before buying a spiralizer so you can make them in your home, you can find spiralized zucchini at grocery stores sometimes, especially at Whole Foods, which always has them.
When it comes to zoodles, the biggest complaint I have heard is that they are too “watery”. But I found a method that works really well for avoiding that problem. After running your zucchini through your spiralizer, spread it out on a layer of paper towels and sprinkle it with 1/4 to 1/2 teaspoons of salt for a large batch of zucchini noodles. Then cover the zucchini with a couple additional layers of paper towels. The salt will help to draw moisture out of the zucchini, which have a high water content. I like to let mine sit for at least 20-30 minutes, then I roll them up in the paper towels and give them a good, solid squeeze to get even more moisture out.
Some people eat their zucchini noodles raw, but I think that they are best (and closer to the texture of actual pasta) when they are sauteed in just a little bit of olive oil for 3-5 minutes until al dente. You just toss them in a pan with the oil and give them a stir every so often to warm them and help them soften ever so slightly. It’s super quick and easy, and then you can top your zoodles with your favorite marinara sauce or use them in any Asian noodle dish and you won’t even miss the fact that you aren’t eating wheat-based pasta!
Zucchini noodles are delicious and so much like actual pasta! This preparation method ensures non-watery, perfectly "al dente" zoodles every time.
- 2-3 medium-size zucchini
- 1/4-1/2 teaspoons salt
- 1 tablespoon olive oil
Spiralize your zucchini using a spiralizer. Spread over a layer of paper towels and sprinkle with salt, then cover with another layer of paper towels. Allow the zucchini to sit for 20-30 minutes to draw out moisture from the noodles.
Roll the zucchini noodles up in the paper towel and give them a good squeeze to remove excess water.
In a large pan, heat the olive oil over medium-high heat. Add zucchini noodles and cook for 3-5 minutes, stirring occasionally, until slightly softened and al dente. Serve with your favorite marinara sauce.
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