How to Make Zucchini Noodles
Total Time
15 mins
Prep Time
14 mins
Cook Time
1 min
Rating
5 out of 5 stars
(15)
Ingredients
2 servings
- 3 medium zucchini
- Extra-virgin olive oil, for brushing, optional
- Sauce and topping options:
- marinara sauce
- pesto
- lemon vinaigrette
- roasted tomatoes
- grilled or roasted veggies
- Freshly grated Parmesan cheese
- Fresh herbs, such as basil or mint
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Preparation
Step 1
Choose the type of noodle you would like to make and follow the corresponding instructions.
Step 2
For curly "spaghetti" noodles using a countertop spiralizer: Clamp the spiralizer to your countertop. Trim off the tip of the zucchini and secure it between the blade and the teeth of the spiralizer. Turn the handle to make the noodles.
Step 3
For straight "angel hair' noodles using a julienne peeler: Simply hold the zucchini with one hand and pull the julienne peeler across the zucchini to make strips.
Step 4
For "fettucine" noodles using a mandoline and a knife: Slice thin zucchini planks with the mandoline, and then cut those planks into fettuccine-sized strips.
Step 5
For "pappardelle" noodles using a regular vegetable peeler: Use the peeler to simply peel thin strips of zucchini.
Step 6
To cook the zucchini noodles, heat a skillet to medium heat and brush with olive oil. Add the noodles and cook for 1 minute, or until just warmed through. Remove from the heat and serve with desired sauce and toppings.
Step 7
Alternatively, serve the zucchini noodles raw with a warm sauce (the heat of the sauce will gently cook the noodles without making them mushy).
Step 8
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Chef's notes
Zucchini noodles can be served raw or lightly cooked. When cooking, do not overcook them as they may become mushy.
If serving with a warm sauce, the noodles will heat gently without the need to cook them further.
Various tools can be used for different noodle shapes, including spiralizers, julienne peelers, mandolines, and vegetable peelers.
