How to Make and Cook Zucchini Noodles (Zoodles)

I’ll be honest, I was a little skeptical of zucchini noodles at first. But after I started making them, I quickly realized that zucchini noodles, aka zoodles, are really quite delicious, especially when they’re prepared the right way. The key is cooking them just until they’re tender-crisp – instead of letting them become soft and watery.

They’re also just a fun way to use zucchini. Whether you already love zoodles or you’re making them for the first time, I’ll show you how to make and cook zucchini noodles for the best possible texture and flavor.

The Best Zucchini for Zucchini Noodles

For the best zucchini noodles, look for small to medium zucchini that are firm, relatively straight, and free from soft spots. I prefer thinner zucchini because they have a smaller seedy center and produce more noodles from the firmer outer flesh.

There’s no need to peel the zucchini before spiralizing it. The skin helps the noodles hold their shape and adds color and texture. Simply wash and dry the zucchini, then trim off the ends before spiralizing.

How to Make Zucchini Noodles

Making zucchini noodles is surprisingly easy and only takes a few minutes. Start by washing and drying the zucchini, then trim off both ends. There’s no need to peel it first – keeping the skin on helps the noodles hold their shape and gives them a little more texture.

My preferred way to make zoodles is with a spiralizer, but a julienne peeler also works really well if you don’t have one or just want to make a smaller batch.

Using a Spiralizer

A spiralizer is the easiest way to make long, curly zucchini noodles that look most like spaghetti.

1. Trim off both ends of the zucchini.
2. Secure the zucchini in the spiralizer according to the manufacturer’s instructions.
3. Choose the blade for your preferred noodle thickness and slowly turn the handle, applying gentle, even pressure as you spiralize.
4. If the noodles are especially long, cut them into shorter strands with kitchen scissors or a knife so they’re easier to cook and eat.

Tip: Try not to force the softer, seed-heavy center of the zucchini through the spiralizer. Noodles from this part contain more water and tend to soften much faster during cooking.

How to Make Zucchini Noodles Without a Spiralizer

No spiralizer? A julienne peeler is my favorite alternative. It produces thinner, straighter zucchini noodles rather than long curls, but they cook and taste just as good.

Place the zucchini on a cutting board and run the julienne peeler lengthwise from one end to the other. Rotate the zucchini as you go, continuing until you reach the softer, seedy center.

I especially like using a julienne peeler when I’m making just one or two servings since it’s quick, easy to clean, and doesn’t take up much space.

How to Keep Zucchini Noodles From Getting Watery

If you’ve made zucchini noodles before, you already know that water is their biggest challenge. Zucchini naturally contains a lot of moisture, and once it’s spiralized, even more surface area is exposed. So, while you probably won’t eliminate every drop of liquid (it’s literally impossible, you guys), you can definitely keep your zoodles from becoming soggy or swimming in water.

For my garlic parmesan zucchini noodles, I like to salt and drain the zoodles before cooking. To do this, spread the spiralized zucchini over a baking sheet lined with paper towels, sprinkle with about 1 teaspoon of salt, and let them sit for 20-30 minutes. The salt will draw out some of the excess moisture. Then gather the noodles in a clean kitchen towel and gently squeeze or blot them dry. Be careful not to squeeze too hard or you’ll damage the noodles.

How to Cook Zucchini Noodles

Zucchini noodles cook much faster than traditional pasta. Depending on the method, this can take anywhere from about 30 seconds to 3 minutes.

My favorite method is a quick sauté in a hot skillet since it’s fast, easy, and gives you the most control over the final texture. Blanching and microwaving also work well, especially when you need something quick and simple.

Sauteed Zucchini Noodles

Sauteing is my favorite way to cook zucchini noodles. Heat 1-2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for about 2-3 minutes, tossing frequently, just until they’re tender-crisp.

Avoid overcrowding the skillet, and don’t add extra salt while the noodles are cooking. Remove them from the pan as soon as they’re done and season just before serving.

This method also makes it easy to add garlic, herbs, Parmesan cheese, or your favorite sauce, as I do with my garlic parmesan zucchini noodles below.

Blanched Zucchini Noodles

For a lighter option, you can quickly blanch zucchini noodles in boiling water. Bring a large pot of water to a boil, add the zoodles, and cook for no more than 30-60 seconds.

Drain them immediately in a colander and gently blot away any excess water before serving. Since zucchini noodles cook so quickly, think of this as a quick blanch rather than boiling them like traditional pasta.

Microwave Zucchini Noodles

The microwave is the quickest option when you’re preparing a small amount of zucchini noodles. Place the zoodles in a microwave-safe bowl and microwave in 30-second increments, checking and tossing them after each interval.

Stop cooking as soon as they’re warmed through and tender-crisp. Depending on the amount of zucchini and the strength of your microwave, this usually doesn’t take very long. Drain off any water that collects in the bottom of the bowl, then season and serve immediately.

Garlic Parmesan Zucchini Noodles Recipe

These Garlic Parmesan Zucchini Noodles are one of my favorite ways to turn a pile of plain zoodles into a quick and flavorful side dish. They’re buttery and garlicky with plenty of freshly grated Parmesan, fresh parsley, and a squeeze of lemon to brighten everything up.

How to Make Garlic Parmesan Zucchini Noodles

1. Prepare the zucchini noodles. Spiralize the zucchini, then salt and drain the noodles as described above if you’re using that method. Gently blot or squeeze away any excess moisture.
2. Saute the garlic and parsley. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, reduce the heat to medium and add the garlic and fresh parsley. Cook for 30-60 seconds, stirring continuously so the garlic doesn’t burn.
3. Add the zucchini noodles. Add the zoodles to the skillet and toss gently to coat them in the garlic butter. Cook for 2-3 minutes, tossing frequently, until just tender-crisp.
4. Finish and serve. Stir in the freshly grated Parmesan and immediately remove the skillet from the heat. Add black pepper, additional salt if needed, and a squeeze of fresh lemon juice. Serve immediately for the best texture.

What to Serve with Zucchini Noodles

Zucchini noodles have a mild flavor, which makes them incredibly easy to pair with just about anything. I especially love serving them with chicken, steak, shrimp, or salmon, either as a simple side dish or as the base of a complete meal. Here are some examples:

• Baked Pork Chops
• Mahi Mahi Recipe
• Oven-Roasted Pork Loin
• Air Fryer Chicken Legs
• Chicken Florentine
• Grilled Shrimp Skewers

For the best texture, add your protein and sauce just before serving rather than letting the zucchini noodles sit and simmer in the sauce.

Storage and Make-Ahead Tips

Zucchini noodles are best served shortly after cooking, but you can easily spiralize them ahead of time.

• To store uncooked zucchini noodles, place them in an airtight container lined with a paper towel to absorb excess moisture. Refrigerate for up to 2-3 days, replacing the paper towel if it becomes very damp. For the best texture, wait to salt the zoodles until you’re ready to prepare them.

• To store cooked zucchini noodles, let them cool completely, then transfer them to an airtight container and refrigerate for up to 2 days. Keep any sauce separate whenever possible, since storing the noodles in sauce can make them softer and more watery.

To reheat, warm the zoodles briefly in a hot skillet or microwave just until heated through. Avoid cooking them for too long, since reheating will continue to soften the zucchini.

More Zucchini Recipes

• Double Chocolate Zucchini Muffins
• Sauteed Zucchini
• Zucchini Casserole
• Roasted Zucchini with Parmesan
• Cheesy Zucchini Bread (Quick Bread)
• Zucchini Fritters

Have more zucchini to use up? Check out all of my zucchini recipes for even more delicious ways to put it to good use.

These Garlic Parmesan Zucchini Noodles are a simple, flavorful way to turn fresh zucchini into a quick and delicious side dish. If you give them a try, don’t forget to leave a rating and review! Your feedback helps other readers discover and enjoy this recipe too. Thank you so much! 💛