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how to cook zoodles
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5 from 3 votes

How to Cook Zoodles

I will show you how to make zoodles without a spiralizer! It is so easy. You can use a mandoline, a cheap handheld spiralizer, a potato peeler, or even a box grater to get the job done. And then I will teach you how to cook zoodles so that they don’t turn into a soggy watery mess! You really can have perfectly al dente zoodles every time!
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 1
Calories: 172kcal
Author: The Food Charlatan

Ingredients

Zoodles

  • 1 medium zucchini
  • 1 teaspoon olive oil or any oil, or butter
  • 1/2 teaspoon kosher salt more or less to taste

Optional add ins

  • 1 clove garlic smashed and sliced thin
  • 1 dash black pepper
  • 1 dash red pepper flakes
  • 1/4 cup Parmesan cheese shredded

Instructions

  • Spiralize your zucchini using an official spiralizer, a mandoline (using the julienne blade), a handheld spiralizer, or a potato peeler or julienne peeler. Or a box grater if you are desperate. (You can also just slice thin strips of zucchini with a sharp knife.)
  • Once you have your zoodles made and ready to go, heat a 12 inch skillet over medium high heat. When the pan is very hot, add 1 teaspoon olive oil (or fat of your choice).
  • (At this point, if it fits with what your final dish is, I like to add a small clove of minced garlic to the pan. This is optional!)
  • Add the zoodles into the pan. You only want to add about 1 medium (or 2 small) zucchinis worth of zoodles into the pan at one time. This will help the liquid cook off and give you perfectly al dente zoodles. 
  • Saute the zoodles over medium high heat for 1-3 minutes, until al dente. They will continue to soften after you take them off heat, so err on the side of taking them off too-crisp. 
  • Once you have removed from heat and are ready to serve, toss with about 1/2 teaspoon kosher salt. Voila! Your zoodles are ready to be paired with your favorite sauce.
  • If you are making this for a bigger crowd, remove the cooked zucchini from the pan and keep warm. Repeat the process of cooking the zucchini in batches until you have the desired amount. Plan for 1 medium zucchini per person (if you are serving it as a main dish). 

Zoodles with Garlic and Parmesan:

  • If you want to make zoodles as a tasty stand-alone meal, add in some crispy garlic and cheese. Spiralize the zucchini as usual. Heat the olive oil over medium high heat. When it is hot, add 1 clove of sliced garlic. Cook until lightly browned and just starting to crisp, about 1 minute. Remove the garlic from the pan and set aside, if you want it crispy (otherwise just leave it in the pan.) 
  • Add the zoodles and cook for 1-3 minutes until al dente. Remove from heat and sprinkle with crispy garlic, 1/2 teaspoon kosher salt, a dash of black pepper, a dash of crushed red pepper, and a sprinkling of shredded Parmesan cheese. Toss and serve. It is one of my favorite light and easy lunches!

Notes

Can you freeze zoodles?

I mean, you can. But they won’t be as good. Remember all the water talk up there? There’s just no getting around it. When you freeze zoodles, they will be a bit sad and soggy when you cook them later. But if you want to do it, spiralize your zucchini however you like, and freeze in ziplock bags. When you are ready to make it, do not thaw. Dump it straight from the freezer bag into a skillet set over medium heat, cover, and cook for 6-8 minutes. Or dump it straight into a pot of boiling salted water and blanch for 2-5 minutes until al dente.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 8g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Potassium: 550mg | Fiber: 2g | Sugar: 5g | Vitamin A: 618IU | Vitamin C: 36mg | Calcium: 334mg | Iron: 1mg