There's plenty of silly names for zucchini noodles: 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.
Serve the noodles under this Italian Meat Sauce from page 172 of my new cookbook Against All Grain
These look so awesome! I want that slicer, Im sure it would be good for eggplant noodles also!!!
Lauren @ Empowered Sustenance
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!
Caralyn @ glutenfreehappytummy
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.
Against All Grain
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”
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?
Against All Grain
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!
Did you ever freeze your zoodles? How’d they turn out?
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.
Heather @ Life, Gluten Free
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!
Against All Grain
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?
Sorry, just saw the “preheat to 200” part…nevermind lol.
Cassidy @ Cooking Gluten (& Dairy) Free
What an amazing recipe!!! I put a link to it on my site!
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.
Against All Grain
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?
Against All Grain
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.
i have a mandoline that does a julienne too, that would work, i think.
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 think i’ll just try it…. who doesn’t have a ton of zucchini this time of year. But i think maybe julienning might work better for this – long straight pieces will fit better and hold up better after drying. I may try to dehydrate fully then to use, put in a sauce that has a higher water content to rehydrate and cook…. ? To store, I have a vacuum sealer – toss in the freezer and it should be good.
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.
Against All Grain
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.
I bet you could just steam them or microwave them and then squeeze the extra juice out before serving with sauce.
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…
Against All Grain
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?
Against All Grain
I don’t think so. You don’t want to dry out all of the water or they’ll get crispy.
can you think of a way to dry zuc now so it can be kept for later use? I have so much wonderful zuc right now, and would love to preserve them for this winter for noodles. Just made the creamy avocado sauce and I was blown away by how delicious that is…
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
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.
I bought the Spirilizer by Butoni and love it. The zuchini noidles I made tonight (just got it today) were a bit watery after sauteeing them in EVOO. I am going to try baking them to soften then saucing them. I made a beef bolognese sauce which was delicious. I think the zucchini noidles take a bit to get used to but are so much better for you then regular pasta.
Heather @ Stuffed Pepper
Awesome! I prefer zuchini for noodles, instead of the sweeter spaghetti squash, also. I’m excited to see this instrument! Do you have any idea if a pasta maker would work with veggies? I was thinking of getting an attachment for my cuisinart.
Against All Grain
I’m not sure I’ve never tried it, sorry!
I hope you have a sponsored link to that spiral slicer because I just bought one, straight from reading your post. I could use another kitchen product like I need another hole in my head, but I love this!! I am already planning some meals and some potluck ideas for our next one in a few weeks.
I just wanted to say that I love using the spiral cutter for zucchini. If they are salted, sweat in the oven and the water is dried out, they keep very well in the refrigerator if you make too many. I waited 2 days to use the rest that I had prepared and they were great. I would like to know about freezing them for use in the winter. I grow my own zucchini and would really like to save them. Has anyone done this is a sauce?
I just made this for dinner with my usual spaghetti sauce. I didn’t tell my 7 -yr-old what it was, but he said, “it’s better than spaghetti!” My husband also thought it was better than pasta and was amazed when I told him it was zucchini! Thanks for the great recipe!
I love these noodles. Can they be frozen raw or cooked?
Against All Grain
I’ve never tried it, but if you try it let me know how it works 🙂 I would think you would need to repeat the process for absorbing moisture because you may get extra moisture during the defrosting process.
Anyone figure out how to dry zuc noodles for winter use?
The one thing I didn’t want to give up was pasta. . .These are amazing! Thank you!
I am so excited to try this! I ordered the Spiral Slicer and can not wait for it to get here. I have been addicted to carbs, grains and sugar for so long and I love pasta but now that I have cut out grains can not allow myself to indulge. This is a whole new world!!! Super excited. Can’t wait to try it. Will probably post after I make it to tell you how thrilled I was with it! 😎
Where do I order a spiral slicer?
Brandi, you can purchase on my Amazon store using this link https://againstallgrain.com/3xu1.
Linda Kay Weems Cantwell
Order the “Inspiralizer” from Amazon. It is much better than the other brands.
How much salt do you put on them? I’ve never prepared them in the oven as you have & have always rinsed them well to remove the salt. Just wondering? I currently have them in the oven using Mrs. Dash .. It will be interesting?
Linda Kay Weems Cantwell
Do not salt until after cooking them, because it causes them to be mushy.
I have a large, old dehydrator with 20 trays. Could it be used to dry out the excess moisture instead of the oven? Have you or anyone tried it… and if so, would that take a shorter or longer time period? Thanks!
I love your your site. Your recipes are great. I can’t wait to try this.
If you are using a no bake pesto sauce with the noodles, how would you continue to cook them after step 6? Boil them in water like regular noodles?
You can boil them or saute them. Either way only takes a couple of minutes to cook them.
I just got your book from the library and LOVE IT SO MUCH!!! I’m buying my own copy. I enjoyed your story and am looking forward to making these recipes. I already knew I was gluten intolerant, but recently found out I am allergic to dairy, oats and rice-your book has so many recipes that fit my needs!
I have been making “zoodles” for a few months now with a spiral cutter and using a mandolin to make lasagne zoodles for over a year. They taste soooo much better than pasta.
I’m concerned about the paper towels in the oven, won’t they burn? Just checking this will be my first time trying this method for the zucvini noodles
Paper doesn’t burn until 451 degrees, so the paper towels are safe in the oven at 200 degrees. 🙂
Is there a how-to answer on the freezing zucchini noodles for the winter
So after step 6 do we put them back in the oven to cook more? Or add them to our already simmer sauce? Any help would be great! I can’t wait to make them, i was going to get the Julienne peeler, but would rather spend $20 more to get a spiral cutter because of course my bf can eat noodles whenever, but this will be a great alternative for me once a week for pasta night!
Mary Elizabeth Harvey
Love the outtakes!! You are so cute 🙂 Thanks for posting this recipe… can’t wait to try it!
Could you dehydrate the zucchini noodles to use later?
I now, after trying these tonight, prefer the taste of these to spaghetti squash, not to mention the texture is better and more like a pasta noodle than spaghetti squash is. Cheaper too!
I bought this slicer on your recommendation and I love it! I have dried the zucchini a little bit longer than 30 minutes and mixed it with spaghetti sauce and bagged them using my FoodSaver, and they froze and defrosted just fine. I’ve never tried it without the sauce, but it should be like any frozen zucchini, the baking would sub for the blanching.
I too ordered and received the amazing spiral slicer…….I love how easy it is and how clever I look buy making the noodles. I used sauce I made from the bounty of heirloom tomatoes and it was truly delicious!