The Three Best Ways to Cook Zucchini Noodles

The Three Best Ways to Cook Spiralized Zucchini Noodles

These are the three best ways to cook zucchini noodles that are crisp, springy, and easy to pair with your favorite healthy pasta sauces for a low-carb meal.

overhead of a white plate with green zucchini noodles

One of the questions I’m asked most frequently is, “What’s the best way to cook zucchini noodles?”

Zucchini can be tricky to cook well. That’s because the vegetable contains over 95% water. It can easily become watery and mushy when cooked. However, it’s also flavorful, low-carb and easy to turn into noodles with your spiralizer.

If you’re struggling with mushy noodles, be sure to read the tips in my post all about How to Avoid Watery and Soggy Zucchini Noodles.

And below, you’ll find my three best ways to cook zucchini noodles that come out bright, crisp and refreshing every time. After years of careful testing countless zucchini, I’m excited to share what I’ve learned!

The Inspiralizer cutting a zucchiniTips for Spiralizing Zucchini Noodles

Before I go over the three best ways to cook zucchini noodles, here are the best tips for making zoodles.

Should I Peel Zucchini before Spiralizing?

Don’t peel the zucchini before spiralizing. Once you peel the zucchini, the flesh is exposed and the moisture will start to seep out. This will give you a mushier noodle when you cook them. Instead, keep the skin on so that the noodles maintain their shape and all of the nutrients in the dark green skin.

Should I Salt Zucchini Noodles?

Don’t pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it’s SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!). Salting adds extra prep work. In addition, it also leaves your noodles limp and overly salty. Whatever you do, do not let your cut zoodles sit in salt before cooking.

Likewise, never salt the zucchini once it’s heating in the pan.

If you are cooking your zucchini in a skillet, don’t salt it! The salt will cause the water in the zucchini to release and thus, a soggy mess. Instead, season your noodles just before serving.

How Long Do Zucchini Noodles Cook For?

Make sure you don’t overcook your zoodles.

The longer zucchini cooks, the more time it has for its moisture to leak out and become mushy. As with normal pasta, shoot for al dente zoodles. And remember, they’ll continue to cook after you remove them from the pan.

What’s the Best Zucchini for Zoodles?

It’s very important to choose the right zucchini.

Make sure your veggie is firm and fresh. Soft or older zucchini are more likely to become soggy because they’ve lost some of their structure over time.  On the other hand, an underripe zucchini may come out too dry and delicate.

Now that you know best practices, here are the best ways that I recommend cooking zucchini:

The Best Ways to Cook Zucchini Noodles

Now, grab your spiralizer and start spiralizing! It’s time to make the best zucchini noodles you’ve tried yet.

1. Sautéed Zoodles

The Three Best Ways to Cook Spiralized Zucchini Noodles

My favorite way to cook zucchini noodles? Sautéing.

Here’s how to do it perfectly:

  1. Place a skillet over medium-high heat, add a drizzle of olive oil or cooking spray. When the skillet is hot (flick water in, it should sizzle), add in the zucchini noodles.
  2. Toss the zucchini noodles lightly with tongs and cook for for 3-5 minutes or until al dente. Don’t let the noodles cook for longer or they’ll wilt. Embrace the crunch! If you’re cooking more than 1 spiralized zucchini, it may take up to 5-7 minutes to cook the zucchini thoroughly. Just keep tossing so that all zucchini noodles hit the bottom of the hot skillet and cook through.

Best Sautéed Zucchini Noodle Recipes:

2. Simmer in a broth

The Three Best Ways to Cook Spiralized Zucchini Noodles

While you would think that adding zucchini noodles to liquid would make them mushier, it’s the exact opposite. Thanks to osmosis, when you add zucchini to liquid, the zucchini doesn’t release as much moisture, because it’s floating in moisture.

Without getting too technical, the broth or soup liquid will keep the zucchini firm. However, moisture release is inevitable and does happen, so it will thin out and dilute your broth a bit. To combat this, add extra flavor to your soup at the beginning.

For example, add an extra couple of teaspoons of soy sauce to your ramen to counteract the water from the zucchini. If you’re serving your soup immediately, you don’t need to worry about this. But the longer a zucchini noodle soup sits, the more diluted the flavor will become.

Best Simmered Zucchini Noodle Recipes:

3. Raw Zucchini Noodles

The Three Best Ways to Cook Spiralized Zucchini Noodles

One of the most beautiful things about spiralizing is that it makes raw veggies into edible pasta! Save yourself the headache of cooking and toss them in a dressing or sauce raw!

One of my favorite ways to eat zucchini noodles raw is in a pesto. The pesto is creamy, flavorful, and coats the zucchini well. Aside from pesto, I love nut butter-based sauces (like my Thai Zucchini Noodle Salad, using almond butter.) It’s thick and creamy and the acids in the sauce “cook” the zucchini so it naturally softens.

However, a simple vinegar-based dressing will work wonders too. Try my very popular Italian Zucchini Pasta Salad. With these types of dishes, the longer they sit, the more the noodles soften to the perfect consistency. Bonus points: they save well in the fridge for leftovers!

When I’m in a rush, I’ll heat up a sauce and toss the zucchini noodles with the hot sauce and as the noodles sit in the heat, they’ll soften slightly. The zoodles will still mostly be crunchy, and it’s an easy way to prepare pasta without the worry of overcooking them.

Best Raw Zucchini Noodle Recipes:

What about Roasted Zucchini Noodles?

Roasting zucchini is totally doable, just don’t roast the noodles alone! You won’t get the crisp al dente texture you’re looking for.

However, If you do want to roast the zucchini, I recommend you do it in a casserole, like here: Chicken Tetrazzini with Zucchini Noodles.

If all else fails, if you’ve never seen my video on How to Avoid a Watery Sauce with Zucchini Noodles, check it out here:

Can I Boil Zucchini Noodles?

Never boil your spiralized zucchini noodles! If you’re serving the zoodles in a liquid or sauce, that’s ok. But boiling noodles for other dishes, like sauces or salads will guarantee that they come out soggy and watery.

Instead, use one of the three best ways to coo zucchini noodles above!

Other Ways to Cook Zucchini Noodles

If you’re not as concerned about texture and crispness of your zucchini noodles, you can always bake them or cook them into oatmeal.

These are my favorite baked recipes with zoodles:

Get more recipes like these in my cookbooks:

Inspiralized

Inspiralize Everything 

Inspiralized and Beyond

 

The Three Best Ways to Cook Spiralized Zucchini Noodles

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here

101 comments

Thank you so much to the authors, these are the ways we can cook more delicious food is looking forward to receiving the author's writings.
Thanks for all the info on zoodles, about to try it today. Will let you know how it went.
Meaghan says:
Yes! Please do!
Vicki Steevensz says:
I LOVE spiralized vegetables! I saute them with chopped onions in a bit of olive oil. Before serving I add some lemon flavored olive oil (or a few lemon juice squeezes), salt, and black pepper. Fantastic!
Sue Ryze says:
Never did I think zucchini noodles would be delicious. These are the best ways to cook them for sure!
Interesting blog and recipe! I will try it. Also, the tricks you shared are extremely helpful. I hope this will do wonder for me, too. Thanks for sharing.
Meaghan says:
We're so glad you found this helpful!
Anonymous says:
Thank you for your sauteeing instructions. My zoodles came out PERFECTLY this time. (I spiralized them using the 5mm size.) I had just about given up hope of making them. :-)
Meaghan says:
Love to hear that!!
Caroline says:
I don't recommend oven method for noodles. Boiling them works better for me. They steamed up in the oven and withered into mush. Hopefully, save someone time.
Meaghan says:
We appreciate your honest feedback!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...