Zucchini Noodles

I remember the summer I first tried zucchini noodles—not in some chic restaurant or trendy health café, but in my sister Louise’s tiny kitchen in Charleston. It was hot, the kind of sticky Southern heat that makes you want to eat anything but something heavy. Louise had just come back from the farmers’ market with a basket of late-season zucchini, plump and still dusty with soil. While I was rummaging through her fridge for something cold, she pulled out a spiralizer—one of those gadgets I’d rolled my eyes at before—and started turning those green squash into long, delicate strands. She tossed them with olive oil, lemon, garlic, and a few cherry tomatoes from the garden. That was it. And it was perfect. Light, bright, and full of flavor, that reminded me that food doesn’t have to be complicated to be nourishing. Since then, I’ve made zucchini noodles a dozen different ways, but I always come back to that simple, honest beginning.

Why You’ll Love This Recipe

• Quick to prepare—less than 30 minutes from start to finish
• Naturally gluten-free and low-carb without trying too hard
• A great way to use up garden or farmers’ market zucchini
• Customizable to whatever sauce or toppings you like
• Light yet satisfying—great for summer meals or meal prep

Ingredients You’ll Need

Zucchini, I usually go for medium-sized zucchini; not too large, or they get watery and seedy in the middle. One per person is a good rule of thumb, though you’ll want a bit more if it’s the main dish. If you’ve only got big ones, just scoop out the spongy center before spiralizing.

Olive oil: Use a good extra virgin olive oil if you have it; the flavor really does make a difference. I’ve also used avocado oil in a pinch, and it held up just fine.

Garlic – One or two cloves, minced. Fresh is best here. It’s what gives the noodles their backbone of flavor.

Cherry tomatoes add brightness and color. I’ve used grape tomatoes or even chopped heirlooms before—whatever’s on hand.

Salt and pepper are Simple seasonings, but don’t underestimate them. I always salt the zucchini just a little before cooking to help draw out moisture.

Lemon juice or zest (optional) adds brightness and lifts the flavor. I don’t always use it, but when I do, it makes everything taste fresh and balanced.

Parmesan cheese or nutritional yeast (optional). If you eat dairy, a small handful of freshly grated Parm goes a long way. If not, nutritional yeast adds a similar umami depth.

Fresh herbs (optional): Basil, parsley, or even a little dill, depending on what’s growing in the garden.

How to Make It (Step-by-Step Instructions)

Step 1: Spiralize the zucchini

Start by washing your zucchini well and trimming off the ends. I leave the skin on for color and texture. Using a spiralizer, turn each zucchini into noodles. If you don’t have a spiralizer, a julienne peeler or even a sharp knife will do—it’ll take a little longer, but it works just fine. Once you’ve got your noodles, place them in a colander, sprinkle lightly with salt, and let them sit for 10–15 minutes. This helps draw out excess moisture, which keeps the dish from turning soggy. After that, gently pat them dry with a clean kitchen towel.

Step 2: Sauté the aromatics

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, just until it starts to smell like heaven, but not so long that it browns. Add the cherry tomatoes and sauté for 2–3 minutes until they start to soften and release a bit of juice. This creates a quick, simple sauce that clings to the noodles without drowning them.

Step 3: Cook the zucchini noodles

Add the zucchini noodles to the pan and toss gently with tongs. Don’t walk away here—the key is to cook them just until they’re slightly tender, about 2–3 minutes. Any longer and they’ll go limp and watery. You’re not looking to brown them or reduce them, just warm them through. I usually finish with a squeeze of lemon juice and a bit of black pepper right in the pan.

Step 4: Finish and serve

Remove from heat and toss with freshly grated Parmesan, if using, or a sprinkle of nutritional yeast for a dairy-free version. Tear a few fresh herbs over the top for color and flavor. Serve immediately while warm and still slightly crisp.

Expert Tips for the Best Results

The biggest mistake I made early on was overcooking the noodles. Zucchini is mostly water, and it doesn’t take much heat to break it down. If you want your noodles to hold some bite and not turn to mush, salting and draining them ahead of time is key, just like you would with cucumbers in a salad. I also recommend using a large enough skillet so the noodles don’t steam in a pile. Give them space, and toss gently with tongs rather than stirring. This helps them stay intact and lets the sauce coat everything evenly.

Variations & Substitutions

I’ve made zucchini noodles with pesto, peanut sauce, and even leftover marinara. One night, I was out of cherry tomatoes, so I used sun-dried tomatoes and a spoonful of olive tapenade—it turned out beautifully rich and tangy. I’ve also tossed in sautéed shrimp, shredded rotisserie chicken, or white beans when I needed to stretch the meal. And if I only have one zucchini? I mix it with a handful of regular pasta and treat it as a veggie booster. There’s really no wrong way, just what you have and what you’re craving.

Serving Suggestions

These zucchini noodles are lovely on their own for a light lunch, but they also shine as a side next to grilled salmon or lemony chicken. I’ve served them at summer potlucks, tossed in a bit of chilled pesto, and even as a cold salad topped with feta and olives. When I’m short on time, I’ll reheat leftovers and add a fried egg on top for a quick dinner. It’s one of those versatile dishes that fit wherever you need it to.

Storage & Reheating Instructions

I usually store leftover zucchini noodles in an airtight container in the fridge for up to two days. They do release more water as they sit, so expect them to soften a bit. To reheat, I warm them gently in a skillet over low heat without adding more oil—just enough to bring them back to temperature. If they’ve released a lot of liquid, I’ll drain that off before heating. Honestly, they still taste great, just a little softer than fresh.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?

You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It tastes better after resting—the flavors settle in nicely. Just don’t skip the salting step, or it’ll get watery.

What’s the best spiralizer to use?

I’ve tried a few over the years. My favorite is a hand-crank spiralizer that suctions to the counter—it gives me nice, long noodles without too much effort. But for quick jobs, the little handheld ones work just fine, especially if you’re cooking for one or two.

Can I serve it cold?

Absolutely. On hot days, I often skip the cooking altogether and serve the noodles raw, tossed in a lemony vinaigrette or with leftover pesto. They’re crisp, refreshing, and feel more like a salad than a main dish.

How do I make it less watery?

Salting the noodles and letting them drain is step one. After that, cook them quickly in a large pan so the moisture evaporates instead of pooling. I’ve also found that serving them right away helps—zucchini releases more liquid the longer it sits.

Nutrition Information (Per Serving, Approximate)

• Calories: 110
• Carbohydrates: 8g
• Protein: 4g
• Fat: 7g
• Fiber: 2g
• Sugar: 5g
• Sodium: 160mg

If you’re new to zucchini noodles, I hope this recipe feels like an easy, joyful place to start. And if you’ve made them before, maybe there’s a tip or twist here that gives you a fresh take. Cooking is meant to be flexible, forgiving, and full of flavor, and these zoodles deliver just that. I’d love to hear how you make them your own, so don’t hesitate to leave a comment or share your version. Most of all, I hope you take a moment to enjoy the process and the plate.