How To Make Homemade Zoodles (Zucchini Noodles)

Zoodles (zucchini noodles) are quick and easy to make, and a healthy replacement for traditional pasta. In this post, I’ll show you how to make DIY zucchini noodles for a low-carb, gluten-free option in any recipe.

If you haven’t tried making zucchini noodles yet, you’re in for a real treat. They are delicious, gluten-free, and very low in calories. Yes!

It’s simple to make your own homemade zoodles with the zucchini from your garden or the grocery store.

Below I will show you what tools you need to make different types of zucchini noodles, give you tips for how to cook and use them, and even show you how to preserve them for later.

Here’s what you’ll find in this detailed guide for how to make zoodles…

What Are Zoodles?

“Zoodles” is a made up word that is short for zucchini noodles. And, as I’m sure you can figure out from the definition of the term, they are noodles that are made from zucchini.

They’re also a popular and healthier alternative to regular pasta, and a great way to add some extra veggies to your favorite recipe.

Green and yellow zucchini for making zoodles

How To Make Zucchini Noodles

You can make zoodles to replace many of your favorite types of pasta. Including spaghetti, lasagna, angel hair, and even fettuccine.

There are many different ways to do it, and some require fancier tools than others. But don’t worry, they’re all very easy.

Making zucchini noodles with a julienne peeler

What Tool Makes Zoodles?

The tool you’ll use depends on the type and size of zoodles you want to make. Here are a few of the most popular tools you can try…

• Spiralizer – Using a spiralizer (either a countertop or a handheld one) will give you thick and curly spaghetti zoodles.

• Julienne peeler – A julienne peeler is very inexpensive, and it works great to create straight and thin angel hair style noodles.

• Vegetable peeler – Make thin ribbons of zucchini pasta using your regular vegetable peeler, and substitute them for tagliatelle or fettuccine.

• Knife – Use a sharp knife to cut it the long way in thin strips. They are the perfect size to use for lasagna noodles.

Cutting zucchini lasagna noodles

Tips For Making Homemade Zoodles

With the right tool, it only takes a few minutes to turn your entire crop into a huge bowl of yummy homemade zoodles.

Once you try it, you’ll see just how easy it is. Here are some simple tips to get you started…

• Use the thicker outer edges – A spiralizer will remove the core for you. But if you’re using either a vegetable or julienne peeler, stop when you reach the core, otherwise your zoodles may not stay in one piece.

• Choose the right size – If you plan to make lasagna zoodles, use a small sized zucchini. Larger ones are very seedy, and better for use with a peeler or spiralizer.

• Don’t throw out the core – It would be wasteful to toss out the cores. So instead, puree them in your food processor for use in soups, sauces, or smoothies. Yum!

Related Post: 15 Ways to Use Zucchini From the Garden

My homemade zoodles ready to use

How To Cook Zucchini Noodles

Once you’re done making zucchini noodles, you can either use them raw, or cook them. I personally prefer to use them raw.

Simply tossing them in warm sauce heats them up, and retains their satisfying crunch.

But, if you prefer, you could try cooking them first. The best way I’ve found to cook them without ending up with watery zoodles is to flash fry them.

Simply heat a frying pan, and toss them in for 3-4 minutes, or just until they are warm. Do not overcook them or they will turn to mush.

Whatever you do, don’t try to cook zucchini noodles directly in sauce, or it will only turn into a watery mess. This is especially true for the super thin ones.

Spaghetti made with diy zucchini noodles

Preserving Zucchini Noodles

If you want to preserve your zucchini noodles for long term use, the best way to do it is to dehydrate them.

Do not try freezing them, or they will be mushy once thawed (still edible, but only good for soups or baking).

The easiest way to do this is to use a food dehydrator. Line the racks with non-stick sheets to keep them from sticking.

It takes several hours for them to dry completely, and the result is a super thin and slightly crispy noodle. Store them in a sealed container in your pantry.

To use your dried zoodles, you can add them directly to the sauce, and allow the moisture to rehydrate them.

Or you can rehydrate them first by soaking them in water for 10-15 minutes. Do not boil them or soak them for long though.

Dehydrating zucchini noodles

FAQs

Here are a few of the most frequently asked questions I get about making and using zucchini noodles. If you don’t see your question answered here, please ask it in the comment section below.

Can you use a grater to make zucchini noodles?

No, a cheese grater is not the best tool to use for making zoodles. The shredded pieces would be too small to use as a pasta substitute.

But you could use them to make fudgy zucchini brownies or hash browns!

Do zucchini noodles taste like pasta?

No, zucchini noodles do not taste like pasta. They aren’t starchy, and they have a milder flavor.

However, when done right, they do give you a satisfying texture that is similar to your favorite pasta.

Can you freeze zucchini noodles?

I do not recommend freezing zucchini noodles. Since they hold a lot of water, they’ll get mushy and watery after you thaw them.

If you want to preserve them for longer term use, then dehydrating them is the way to go.

Zoodles are a great option for when you want to make one of your favorite pasta dishes a little bit lighter and healthier. They are easy to make, and you can cut zucchini noodles to any size you need for your recipe.

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Share your tips for making zucchini noodles, or your favorite zoodle recipes in the comments section below.

Print This Easy Recipe

Yield: 4 servings

Homemade Zucchini Noodles

Print

Zucchini noodles are quick and easy to make, and a healthy, low-carb, gluten-free replacement for traditional pasta. Follow the instructions below to make DIY spaghetti, lasagna, angel hair, fettuccine, or tagliatelle zoodles.

Prep Time 15 minutes

Cook Time 3 minutes

Total Time 18 minutes

Ingredients

• Small to medium sized zucchini
• Pasta sauce of your choice

Instructions

1. Decide which type of zoodles you want to make.
   -Spaghetti - Trim the ends of the zucchini, and place it in either a countertop or a handheld spiralizer. Then simply turn the handle to create thick spaghetti noodles.
   -Lasagna - Use a sharp knife to slice each zucchini the long way in thin strips. Layer them in the baking dish just like you would use regular lasagna noodles.
   -Angel Hair - Hold the zucchini firmly in one hand, and run the julienne peeler down the length to create thin angel hair pasta. Stop when you reach the core.
   -Fettuccine or Tagliatelle - Make thin ribbons of zucchini pasta using your regular vegetable peeler, and substitute them for tagliatelle or fettuccine.
2. You can either use the zoodles raw, or cook them. Simply tossing them in warm sauce heats them up, and retains their satisfying crunch. If you choose to cook them, flash frying is best. Simply heat a frying pan, and toss them in for 3-4 minutes, or just until they are warm. Do not overcook them or they will turn to mush.
3. Serve with your favorite sauce.

Notes

If you plan to make lasagna zoodles, use a medium sized zucchini. Larger ones are very seedy, and better for use with a peeler or spiralizer.

Don’t try to cook zucchini noodles directly in sauce (with the exception of lasagna zoodles), or it will only turn into a watery mess. This is especially true for the super thin ones.

Don’t throw out the cores. Instead, puree them in your food processor for use in soups, sauces, or smoothies.