I’ll show you how to make zoodles without a spiralizer and how to cook them so they stay perfectly al dente, not soggy. You can use a mandoline, a small handheld spiralizer, a potato peeler, or even a box grater to create zucchini noodles, and I’ll share tips to avoid watery zoodles every time. Originally posted April 16, 2020.
Table of Contents
- You’ll love these zucchini noodles
- What are zoodles?
- Quick tips for the best zoodles
- How to make zucchini noodles without a spiralizer
- How to make zoodles with a mandoline
- Handheld spiralizer method
- Potato peeler method
- Box grater method
- How to keep zoodles from getting watery
- How to dry zucchini noodles
- How to cook zoodles
- Can you freeze zoodles?
- More zucchini and squash recipes
- How to Cook Zoodles recipe
One evening I was half asleep when a Kindle slipped from my partner’s hand and landed on my face. Not romantic, but memorable. Now on to something far more useful: zucchini noodles.
If you’ve been feeling carb-heavy lately, swapping regular pasta for zoodles is an easy way to lighten a meal. Zucchini tends to take on sauces and flavors, so it works well with marinara, pesto, or any pasta sauce you like. Zoodles and cauliflower rice have been staples for many people trying to cut calories while still enjoying comforting dinners.
I started a healthier routine around the start of quarantine and use zucchini noodles a lot for quick weeknight meals. They’re low calorie, quick to prepare, and pair with any sauce you’d use for pasta.
You’ll love these zucchini noodles
Zoodles make an excellent low-calorie replacement for traditional pasta. They absorb flavors well and are perfect with jarred marinara or any warm sauce. If you’re watching carbs or just want a lighter meal, try swapping pasta for zoodles next time.
The most common complaint about zoodles is they become soggy and watery. That’s preventable. Below I explain what zoodles are, how to make them without a bulky spiralizer, and how to cook them so they stay firm and flavorful.
What are zoodles?
A zoodle is simply a zucchini cut into noodle-like strips—zucchini + noodle = zoodle. They’re easy to make and versatile in recipes that call for regular pasta.
Fun fact: in the UK zucchinis are called courgettes. Either way, they make great noodles.
TL;DR. Quick tips for the best zoodles
Nobody likes limp, watery zoodles. Follow these three rules:
- Make thicker zoodles rather than paper-thin strands—thicker noodles hold their shape (a mandoline set to a julienne thickness is ideal).
- Sauté in small batches (about 1 medium zucchini per batch) so released liquid can evaporate.
- Salt after cooking, right before serving; salting while cooking draws out extra water.
How to make zucchini noodles without a spiralizer
Spiralizers are convenient but take up space. If you don’t own one, these options work well:
- Box cheese grater
- Mandoline (with a julienne blade)
- Handheld spiralizer
- Potato peeler or julienne peeler
How to make zoodles with a mandoline
A mandoline with a julienne attachment is my top pick for consistent, thicker zoodles. You can control thickness so the noodles stay firm after cooking. Aim for about the diameter of a chopstick for the best texture.
With a julienne blade you can either push the zucchini lengthwise for straight strips or twist it like a pencil in a sharpener for curly zoodles. Use a cut-resistant guard or a glove—mandolines are sharp.
Thicker zoodles resist turning into mush and are easiest to cook to al dente.
Use a handheld spiralizer to make zoodles
Handheld spiralizers are compact and simple: insert the zucchini and twist to produce long noodles. They’re inexpensive and store easily in a drawer.
How do you make zucchini noodles with a potato peeler?
Use a vegetable peeler to create wide ribbons. For thicker zoodles, press firmly. Layer the ribbons and slice into long strips with a sharp knife if you want thinner noodles. A julienne peeler will produce thinner strands.
Use a box cheese grater
As a last resort, grate the zucchini lengthwise. These noodles will be very thin and release more water; squeeze or pat them dry before cooking to reduce sogginess.
How to make zoodles not watery or soggy
Zucchini is high in water—when you cut it, cell walls release liquid, and cooking releases more. To avoid watery zoodles:
- Sauté in small batches so the pan stays hot and moisture can evaporate.
- Avoid salting during cooking. Salt draws more water out; salt only after cooking, just before serving.
- Use thicker zoodles when possible—thin strands release more liquid and steam in the pan.
If you overcrowd the pan, released water will steam the noodles instead of evaporating, producing a soggy texture. Cook about 1 medium zucchini worth of zoodles at a time in a hot pan for best results.
How do you dry zucchini noodles?
To remove extra moisture before cooking, spiralize or make your zoodles, spread them on paper towels, sprinkle lightly with salt, and let them sit for about 30 minutes. Pat dry and cook as directed. You can also gently squeeze zoodles in a clean towel to extract water or place them on paper towels in a low oven for a short time—both methods remove moisture but add time.
Be mindful that if you salt and let them sit, the zoodles will already be seasoned, so adjust added salt later.
How to cook zoodles
Zoodles can be prepared several ways—choose the method that best suits your meal:
- Sautéing: My favorite. Heat a 12-inch skillet over medium-high, add 1 teaspoon oil, and cook about 1–3 minutes per batch until al dente. Cook in small batches so liquid can evaporate.
- Blanching: Bring a pot of salted water to a boil and add zoodles for about 1 minute; drain immediately to keep them al dente.
- Simmer in sauce: Add zoodles to a warm sauce and simmer a couple of minutes until tender.
- Raw: Enjoy raw zoodles tossed with a bright vinaigrette or peanut sauce for a chilled salad.
- Microwave: Microwave in 30-second increments until al dente—this steams them quickly.
Can you freeze zoodles?
You can, but freezing changes the texture. Frozen zoodles tend to be softer and a bit watery after thawing. If you freeze them, keep them uncooked in a sealed bag and cook directly from frozen—either sauté covered over medium heat for 6–8 minutes or blanch in boiling salted water for 2–5 minutes until al dente.
Refrigerating raw spiralized zoodles is a better option: layer them between paper towels to absorb moisture and store covered for a day or two until ready to cook.
Later I’ll share a Mediterranean-style veggie sauce that pairs beautifully with zoodles. For now, try these pairing ideas: meatballs in red sauce over zoodles, chicken stroganoff over zoodles, or sesame-style zoodles with spring vegetables. Zoodles adapt to many cuisines and dressings.
More zucchini and squash recipes
- Zucchini pizza bites — small, healthy “pizzas” that are great as a snack or appetizer
- Buffalo chicken zucchini boats — a tasty way to use garden zucchini
- Creamy zucchini soup without cream — smooth and rich with bright flavors
- Baked Parmesan zucchini and squash — simple, crispy, and easy
- Butternut squash risotto with sausage — comforting and filling
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How to Cook Zoodles
5 mins
3 mins
8 mins
Ingredients
Zoodles
- 1 medium zucchini
- 1 teaspoon olive oil (or any oil or butter)
- 1/2 teaspoon kosher salt, more or less to taste (salt after cooking)
Optional add-ins
- 1 clove garlic, smashed and sliced thin
- Dash black pepper
- Dash red pepper flakes
- 1/4 cup grated Parmesan cheese
Instructions
- Make zoodles using your preferred method: mandoline (julienne), handheld spiralizer, potato peeler, julienne peeler, or box grater. You can also slice thin strips with a sharp knife.
- Heat a 12-inch skillet over medium-high heat until very hot. Add 1 teaspoon olive oil (or fat of choice).
- If using, add a small clove of sliced garlic to the hot oil and briefly sauté until fragrant.
- Add about 1 medium zucchini’s worth of zoodles to the pan—do not overcrowd.
- Sauté for 1–3 minutes until al dente. They will soften slightly after removing from heat, so err on the side of undercooking.
- Remove from heat and toss with 1/2 teaspoon kosher salt just before serving. Pair with your favorite sauce.
- For larger quantities, cook in batches and keep cooked zoodles warm. Plan roughly 1 medium zucchini per person when serving as a main dish.
Zoodles with Garlic and Parmesan
- Spiralize the zucchini. Heat oil over medium-high heat and add 1 sliced clove of garlic. Cook until lightly golden and crisp, about 1 minute, then remove if you want extra-crispy garlic.
- Add zoodles and cook 1–3 minutes until al dente. Remove from heat and toss with crispy garlic, 1/2 teaspoon kosher salt, black pepper, red pepper flakes, and a sprinkle of Parmesan. Toss and serve.
Notes
If freezing, be aware texture changes. Cook directly from frozen by sautéing covered for 6–8 minutes or blanching in boiling water for 2–5 minutes. Refrigerated raw zoodles keep well layered between paper towels to absorb moisture.