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.

Don't pre-salt your zucchini noodles.

Whatever you do, do not let your cut zucchini noodles sit in salt before cooking.

Salt and wrap your zoodles.

Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture. You may have to change the paper towels depending on how damp they get, but a gentle squeeze at the end will drain any leftover water before you sauté.

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.

If you have nausea, diarrhea, itchy skin, or other allergy symptoms with both cooked and raw zucchini, avoid it. Raw zucchini can also cause gas and bloating, especially if you overdo it. Zucchini is rich in fiber that your gut doesn't digest.

Veggie Spirals and Ribbons

Some good options to try include zucchini, yellow summer squash, carrots, eggplant, peppers, and cabbage. Steam the ribbons so that they taste and feel like regular pasta. Enjoy a serving size of 1 1/2 cups of cooked veggie ribbons for only 15 grams of carbs.

Cooking zucchini noodles is so simple, and all it takes is a couple of minutes. Here's how to cook zucchini noodles: heat olive oil in a skillet over medium heat. add zucchini noodles and cook, stirring & tossing them up with tongs, for 2-3 minutes until slightly softened.

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

Why do you put baking powder in noodles? ›

So, why put baking powder in noodles, anyway? Egg noodles tend to be a little lighter in texture than regular pasta, and it's baking powder that gives them that boost.

I will never be caught dead using a cheesecloth (or worse, a dreaded paper towel) to drain my shredded zucchini ever again. Here's how it works: Simply put the shredded zucchini at the bottom of your clean French press. Place the top over and press down, just like you would with your morning cup of coffee. Then drain!

Like most forms of summer squash, you can keep zucchini noodles in your freezer for up to 12 months. However, they may become less flavorful over time, so try to eat them as soon as possible. Boil your zoodles to thaw them. When you're ready to reheat your zoodles, fill a pot with water and bring it to a boil.

Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess. You can add other seasonings, such as dried herbs and spices, before cooking.

When frying the zucchini, make sure there is at least half an inch of space between each spear. This will help the zucchini brown evenly and become perfectly crisp. Let the zucchini drain on a paper towel after frying. This will remove the excess oil and ensure the zucchini turns out nice and crisp.

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.