8 Zesty Zoodle Recipes (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

Tip 5: Don't over-cook your noodles

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Just like other recipes that contain squash, there are many ways to cook a zoodles...or to not cook them at all. Although like any vegetable, cooking zucchini noodles does strip the squash of some of its nutrients, they still make a great low-carb, low-calorie food that tastes great any way you serve it.

Sprinkle salt on the vegetables and let them sit overnight (or at least 6-8 hours), if possible. Remove the salt and the excess water by flushing in running water, then draining well and pressing between layers of paper towels before cooking them or by spinning the vegetables in a salad spinner.

Zoodles or zucchini noodles have become a popular pasta substitute for those looking to reduce carbohydrates or calories, but the real benefit is the fun way to increase vegetables in your diet.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Zucchini noodles (also known as zoodles) are a great low-carb or gluten free substitute for traditional wheat pasta. Zoodles can be made a few different ways using either a spiralizer, julienne peeler, or mandoline. They can also be prepared in multiple ways such as microwaved, sauteed, baked, boiled, or eaten raw.

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

Off smell - Zucchini has a neutral, "green" scent. If your zucchini smells rotten or "off", it's safe to say it should be tossed. Bitter taste - When fresh, zucchini has a very neutral flavor. If your raw zucchini tastes bitter (test by licking an otherwise fresh-looking slice of zucchini), it has likely gone bad.

Add zucchini noodles. Toss with tongs and let the zucchini cook for just a minute or two. Remove from heat and add to sauce or add some salt and eat as is. Note: Don't salt the zucchini before you saute it; the noodles will release more water and they'll end up limp.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

How to sweat zoodles? ›

Line a baking sheet with paper towels and then place the zoodles on top of the paper towels. Sprinkle the zoodles with sea salt and then place them in the oven for 30 minutes. Remove the baking sheet from the oven and gently press them with paper towels or a clean dishrag to release any remaining moisture.

If all you have are very large zucchini, stop spiralizing as you get close to the seedy center — noodles from the seeds of large zucchinis can be bitter and don't hold up as well to cooking and eating.

Don't! We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles! If you serve a warm sauce over the noodles, it will gently heat them through, so no actual cooking is necessary.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Salt your zucchini slices: Salt helps to draw water out of the zucchini! Once salted, let them sit for 15 minutes before blotting dry (and removing some of that salt) with a paper towel.

If you see mold, black spots, browning, yellowing, shriveling, or wrinkling on the skin of your zucchini, it has likely gone bad. A soft, mushy, or slimy texture also indicates spoilage.