Zucchini Noodles
- 1 large zucchini squash per person
- Spiral Slicer or Julienne Slicer (only $10, but won’t make the continuous strands)
- Cookie Sheet
- Paper Towels
- Sea Salt
- Preheat your oven to 200 degrees.
- Wash and peel your squash
- Insert the ⅛-inch slicing disc into your spiral slicer. Place 1 squash on the prongs and line up the de-seeding hole in the middle of the end of the squash. Turn the crank until you’ve reached the end and have beautiful noodles!
- Alternatively, use a julienne slicer to cut thin strands of zucchini. Once you’ve reached the seeds in the middle, flip the squash over and start again until you’ve reached the seeds from the other side. Discard the center portion with the seeds.
- Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt.
- “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.
- The noodles will be dryer but not soft after step 6 so you will want to cook them further at this point. Add them into your sauce and let them simmer for about 10 minutes for al dente, or 15 for soft and silky.
- *Zucchini hold a lot of moisture and will make dishes watery if you add them in uncooked. Step 6 step helps to avoid that.
There’s plenty of silly names for them: zoodles, zusketti, zuttuccine.
Strangely, we call zucchini “zukes” (and and cucumbers “cukes”) around this house. Because the original is just too long to say right?
Call them what you wish, but Zucchini noodles are kind of like the new spaghetti squash. Or at least they are during the Summer when this type of squash is in abundance and the spaghetti squash is a little harder to find. I am partial to the taste of a zucchini “pasta” over the spaghetti squash and have been using it more and more since investing in this World Cuisine $35 spiral slicer I found on Amazon. It makes noodles that go on for miles and can be slurped up Lady and the Tramp style.
I’ve found that I prefer to peel and cook the noodles so they soften and take on the texture of a starchy noodle. However, zucchini is one of those vegetables that is not appetizing to me in it’s raw state, so it’s really a matter of preference. And, while the skin does have a lot of vital nutrients, these noodles are much closer to a real noodle when they’re peeled.
Here’s a quick tutorial on how to prepare these lovely noodles. Serve them with any sauce you’d like: from dairy-free Pesto Alfredo to a simple Marinara with Meat Sauce.
For more ideas on how to use these zucchini noodles, look try this Korean Beef Noodle Bowl!
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These look so awesome! I want that slicer, Im sure it would be good for eggplant noodles also!!!
It’s interesting that you peel your zucchini. I actually prefer to leave the peel on, for more color. Actually, the “peel” noodles are my favorite part, because they have a slightly firmer texture. I only have a julienne peeler, but I really want to get a spiral slicer. Thanks for the tutorial!
OK I just ordered myself one of the spiral slicers! Can’t wait!
i’m asking for a spiral slicer for my birthday!! haha what a delicious looking dish! and congrats on the paleo magazine article!
I just use a normal vegetable peeler as I haven’t got a spiral thingy, which, of course, I now want
. You get thicker strips of courgette (zucchini) but they are fine. I have mine with spag bol mince mix.
I use the veggie peeler to do the carrots for my Thai Pad See Ew
I love that spiral slicer and really want one. I have not seen them done this way. I always peeled them with a peeler so they actually were wide noodles. They would definitely be better after salting. Can’t wait to try that technique.
These noodles look awesome! You are so clever. I am glad I stumbled across your blog. I love zucchini and will definitely try these. Thanks!
Thanks for sharing. I just made zucchini like this the other day and it wasn’t easy trying to julienne on my mandoline. I’ve never seen the julienne slicer so now it’s on my wishlist!
ok – I recently saw that Zucchini is in the “Top 10 GMO Foods to Avoid”
http://readersupportednews.org/opinion2/448-farm-and-food-policy/12676-top-10-gmo-foods-to-avoid
so… if I were to grow an abundance of my own zucchini during the summer months, are there any tips you could provide for me to be able to make and freeze these zucchini noodles?
Hmm I’ve never tried to freeze them. For that matter, I don’t think I’ve ever frozen zucchini! I would blanch then and then freeze them on a cookie sheet in a single layer and then put them into an airtight bag. They’re going to release a lot of moisture when they thaw so make sure to squeeze it out in a paper towel or salad spinner before trying to use them. Great GMO article by the way. I’m going to share on my FB page.
I freeze all my “leftover” zucchini after shredding and bagging into 1 cup portions. It is really soggy when you defrost it and a little broken down so I thaw and squeeze it before adding to breads, meatloaves, etc. I might see how the noodles fare as I just got this handy dandy spiral slicer a couple of months ago. Thanks for a great site!
just get organic
even most organic is GMO. Unless your seeds say Heirloom, they will be GMO. also if it does not say either but have the planting season, i.e. use by 12/31/2013 it is a GMO
Thank you for this. I’d never heard of putting the strands in the oven first but I can see how that would change them.
Aw man those look amazing! Thanks for the tutorial!
Unfortunately for me I will not be getting one of these slicers…I was about to order one but when I got to check out it said it could not ship to Canada, so I went amazon.ca and they were selling them for $70.00 there…not going to happen. So I will have to make due by hand (or maybe an apple pealer will work – I sometimes have to get really create to make eating work….haha)
I can only dream of the days when college is over and I can afford simple luxuries! I don’t really mind doing it by hand actually, just for time it would be nice!
I just used the grater attachment on food processor and processed zucchini, yellow squash and carrot. They are short not long but still … Sautéed them in a pan a little bit and served any marinara you like over them. It was great!
I love making zucchini noodles, especially with shrimp and goat cheese. I just use a citrus zester/slicer thing – works like a charm! Although I’m totally intrigued by the sprializer for tougher veggies like sweet potatoes and butternut squash. I’d love to turn those into noodles too!
I just found your blog and I’m so excited by the wealth of appealing low-carb recipes. This technique of oven-drying the zucchini noodles makes a LOT of sense and I can’t wait to try it.
Just sent for my World Cuisine slicer. Should be here Monday. I tried cutting the zucchini by hand it did not work.
I can’t wait to try it.
We love zucchini noodles too. We use a saladacco spiralizer to make them, which makes them fairly long but from viewing your photos it looks like the spiral slicer makes longer and more thicker noodles. I might just have to buy one some time and compare! The saladacco is useful for other things too, like making thin sweet potato chips for the dehydrator. But I like the idea of thicker noodles
The slicer has different blades which includes blades to cut slices. I love my spirooli slicer I got mine off OVC but sadly they no longer sale them. However I did recently purchase one from Amazon for my daughter. LOVE IT!
Do you have a link directly to the Korean noodle bowl on Paleo Mag? I searched “Korean” and “noodle bowl,” but there were no results. Thanks!
Hi Jenn- You’ll have to purchase the newest issue of the magazine for the recipe. You can buy it online for a digital copy or in stores!
Hi…perennial kitchen newbie here. At what temp do you sweat them in the oven?
Thanks!
Sorry, just saw the “preheat to 200″ part…nevermind lol.
What an amazing recipe!!! I put a link to it on my site!
http://cookingglutenfree.blogspot.com/2012/09/grain-free-noodle-alternatives.html
Thanks for sharing this, they turned out great! The kids gave it 2 thumbs up!
Quick question….did you do a really good squeeze to get all of the water out of the zucchini, or did you do a moderate squeeze? I squeezed them to death (obviously), because they were such thin pieces afterwards that they resemble hair (thickness wise) more than noodles. Still good tho! I just want thicker pieces.
Just a light squeeze should be fine
i actually eat them raw with a raw kale pesto sauce. to die for!! hubby likes them cooked with tomato sauce, ah… to die for too lol…
Yummy! I just got a spiral slicer for Christmas and I am so excited to try this out!
What temperature should one set the oven on to sweat the noodles?
Per the instructions, use an oven set to 200 degrees F
What kind of hand held julienne slicer is in the picture? I bought one of the spirolizers (sp?) but had to send it back. It was defective. I don’t really want to take a chance on another one. But maybe I could do it with the other item you showed.
Hi. I’m wondering if you have ever tried to partially dry these zucchini noodles in a dehydrator instead of the oven?
I was actually wondering the same thing–if dehydrating the noodles was possible. If anyone has done this please let us know. We love zucchini pasta in the summer and it would be lovely to dry it for the middle of winter as well.
I can’t wait to try this! I am not a big fan of spaghetti squash, but love zucchini!
Question…. Do you have to eat the noodles immediately? or can you store them like regular pasta? I ask becasue my daughter has severe food allergies and can not eat pasta of any kind. This would be amazing to keep in the house for her!
hi my name is crystal, this spiral maker looks amazing i need to buy one asap…lol silly question after spiraling the noodles how do you or what is the best way to cook them, baking or just throw in a stir fry type recipe?
I was wondering if anyone had tried skipping the baking part and just boiling the zucchini noodles? Do they turn out really soggy that way?
I ask because I don’t want to just summer them in sauce, I like very little sauce with my grain or spaghetti squash pasta.
Thanks
I have never tried this. They would probably turn out soggier, but feel free to try it and let me know how it works!
I didnt know about the oven drying part – I steam them for a few minutes only and they are fantastic with any pasta sauce.
Gail
Getting ready for my maiden voyage with the spiral slicer. I’d like to prep them to take to my son’s and wonder at which point I should stop. Before salting? Before sweating? After sweating? Thanks…
It really depends when you plan on eating them.
Just made these last night with the spiral slicer you recommended! They were SOOO much fun and so easy too! On the plus side, they were also super delicious!
Can you dry the zucchini noodles in a food dehydrator and store them for later use?
I don’t think so. You don’t want to dry out all of the water or they’ll get crispy.
i would love one of those…have been watching for a good sale on one for a year…just never in the budget
i would like to mention tho that alot of people are not aware that most NON- organic zucchini in this country is now genetically modified…so you should buy organic and if you buy local ask your grower if the seed is GMO or not that they were grown from…and unless you know for sure whom you buy from does not sell GMO produce -only buy certified organic… 
I would love one!! they make a peeler set that will do something similar as well from Williams and Sonoma! =)
I would LOVE the spiral cutter! I have the julienne tool and have been making “Christmas Spaghetti” for several years! Zucchini rocks!!!
Love love love all recipes you post. I bet this will be awesome for sweet potato pasta
))
I have wanted one of these since the first time I saw one!! So cool even the 6 year old would love his veggie noodles
Yummy!!!
If I dont win this I will be buying one! Thanks for the giveaways!
I love it! I have never seen one before!
Don’t have one but I would really love one!
I have been dying to get one of these! And then make zoodles.
This is the greatest! I am always looking for easy but interesting new ways to prepare veggies:)
That looks like a low-carber’s best friend! Love to try it out….
oh my – i have been looking at those on Amazon for the past couple days trying to figure out which one to get. it’s a sign. am i too late? cuz that typically is another sign.
at least now i know what to buy. thanks for the chance and for the great site.
Zukes and cukes are my favorite! I would love the spiral slicer for my tiny kitchen, but where would I store it? Hmmm… thinking out loud
LOVE YOUR BLOG, my go-to spot for recipes and food ideas. Thank you!
I love love love this idea, but due to work schedules, I usually do my meal prep on the weekends. Once the zucchini has been “noodle-ized” how long will it keep in the fridge? I would love to prep a big batch of zoodles on the weekend and just have to cook them during the week.
I would suggest only leaving them in the fridge for no longer than 2 days, they’re better fresh.