This zoodles recipe makes a quick and easy side dish that’s full of fresh flavor and ready in minutes.
Light and low in calories, homemade zoodles are pan-fried in oil and garlic, and are a great way to use up a bounty of garden zucchini.
Holly’s Zoodle Rundown
- Flavor: Zoodles are mild and slightly sweet, the perfect vessel to absorb the flavors of sauce, seasonings, or toppings.
- Recommended Tools: A spiralizer, julienne slicer, or mandolin makes veggie slicing quick, simple, and safe.
- Serving Suggestions: Serve raw or cook any way you like. Mix yellow squash with zucchini for a colorful presentation.
Zoodle Essential Ingredients
- Zucchini: Look for fresh, firm zucchini squashes without any bruises or tears in the skin.
- Seasonings: Match the seasonings to the main dish. Besides oil and butter, try a southwestern-style blend to go with chicken taco bites, or a savory Italian blend to serve under a pile of ground turkey meatballs. Anything goes!
Twisted Noodles
- Bulk up zoodles by adding sliced mushrooms or sliced yellow onions to the recipe in Step 2.
- Use up leftover zoodles to make a batch of crunchy and flavorful almond pesto noodles.
How to Make Zoodles
- Prep and spiralize zucchini (full recipe below).
- Cook zoodles in oil and garlic powder until slightly softened.
- Top with butter, parmesan cheese, low-carb pasta sauce, or add them to a soup.
Tips For Savvy Spirals!
- No spiralizer? No worries! Cut zucchini into long slices about ¼” thick, thinner if possible. Then turn the slices over, lay them flat, and cut each slice into long square “noodles.”
- Save and shred or dice the core of the zucchini for other recipes, or add it to a healthy smoothie.
- Zoodles cook fast (like, REALLY FAST), so keep an eye on them.
- Cook in batches if the pan is too small.
Twirls on the Table & Leftovers that Last
Store cooked zoodles in a covered container in the fridge for up to 5 days.
Line the container with paper towels or coffee filters to absorb moisture.
To freeze, spread zoodles on a baking sheet and freeze. Once they are solid they can be transferred to a freezer container or zippered bags. Freeze for up to 1 year.
Best Low Carb Pasta Swaps
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Homemade Zoodles Recipe
Equipment
Ingredients
- 2 small zucchini
- 1 tablespoon olive oil
- ⅛ teaspoon garlic powder
- 1 tablespoon butter optional
- salt & pepper to taste
Instructions
- Wash zucchini and cut off the ends. Place the zucchini on the spiralizer and spiralize into desired shape.
- Heat olive oil in a skillet over medium-high heat. Add zucchini and garlic powder, stirring to coat. Cook 2-3 minutes or until slightly softened (do not overcook).
- Remove from heat and toss with butter (optional), salt, and pepper to taste.
Notes
- No spiralizer? No problem! With a sharp knife, cut zucchini into oblong slices. Try to cut as thinly as possible, no more than ¼ inch thick, but thinner if possible. Then turn each slice over and lay it flat. Cut each slice into oblong square “noodles.”
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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