- How to Cook
Master the art of "zoodles" in simple steps.
By
Katlyn Moncada
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Katlyn Moncada
Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production.
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Updated on April 12, 2024
When it comes to adding veggies to your plate (and cutting carbs), zucchini and summer squash make the perfect vehicle to turn into noodles. The gluten-free pasta alternative can easily be made with a spiralizer, but there are other ways to make them with tools you probably already have at home.
Zucchini noodles (also known as zoodles) start with the squash, and finding the right squash starts at the market. Your best bet for making perfect zucchini noodles is to use medium (10-ounce) zucchini that's fairly straight. This will help you make even noodles and maximize the use of the squash.
Non-Wheat Noodles Are Everywhere Now—and Anyone Can Enjoy Their Many Benefits
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How to Make Zucchini Noodles with a Spiralizer
The key to making twirly zucchini noodles is an inexpensive kitchen gadget known as a spiralizer. A spiralizer will cut your zucchini into long pasta-like strands. You can find both tabletop spiralizers ($48, OXO) with a hand crank or handheld spiralizers.
To use, simply follow the manufacturer's instructions (no need to peel!). Trim both ends to give an even surface for anchoring the zucchini to the handle and blade, and use even pressure when turning the handle to push the zucchini through the blade.
Go for a medium (10-ounce) zucchini when making zucchini noodles. The large-hole blade will yield approximately three cups of spiralized noodles from one zucchini. You get a little bit more volume if you use the small-hole blade.
Fresh Zucchini Recipes Ready in 45 Minutes or Less
Other Easy Ways to Make Zucchini Noodles by Hand
Yes, you can make zucchini noodles without a spiralizer using household kitchen tools. Here are two more easy ways to make zoodles:
- Mandoline: If you have a mandoline, set it to thinly slice lengthwise
- Vegetable peeler: Use your trusty veggie peeler to make long ribbons of zucchini. Trim the ends and run the peeler lengthwise to make zucchini noodles. We love those thick ribbons as a lasagna noodle alternative.
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Zucchini Noodle Recipes
Curious about what to do with that mound of zucchini noodles? Try one of our delicious (and easy!) zucchini noodle recipes. We even have family favorites like lasagna and pasta salad.
- Zucchini-Noodle Lasagna
- Summer Spaghetti Salad
- Triple-Veggie Pasta
- Spiraled Zucchini and Crispy Potato Salad
- Spaghetti and Zucchini Noodles with Basil-Walnut Pesto (pictured above)
Once you know how to make zucchini noodles, it's time to think outside the squash. You've got a spiralizer–put it to good use! Try using it to make this beet "noodle" salad.
Frequently Asked Questions
How do you keep zucchini noodles from getting mushy?
Watery, mushy zoodles are common, especially if you like to eat yours blanched or cooked alongside pasta sauce. The best bet would be to eat them raw, but if that’s not for you, you can sprinkle salt on them and let them rest for about 20 minutes (this will also cancel out any bitterness from the seeds), blanch, or quickly cook the zoodles, drain them, and pat them dry with a paper towel to absorb all the moisture. You can even use a cheesecloth or a clean tea towel. If meal-prepping, do so before storing the zucchini noodles in the fridge.
How long do zucchini noodles stay fresh?
Zoodles will keep their taste and texture for a maximum of 2 or 3 days when properly stored in the fridge—in an air-tight plastic or glass container, possibly lined with paper towel to keep absorbing moisture throughout the days. You can freeze the zucchini noodles after being patted dry—use a freezer bag for this—but keep in mind you may lose a bit of that firm texture when reheating.
Learn More:How to Freeze Zucchini to Enjoy It All Year Long
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