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Fresh Zucchini
Olive Oil
Salt & Black Pepper
, to taste

Zucchini Noodles

If sautéing a large batch, cook the zucchini noodles in batches to avoid overcrowding. This helps them cook evenly and prevents them from becoming too soft. After spiraling, lightly salt the zucchini noodles and let them sit for 10-15 minutes. This helps draw out excess moisture. Then, gently pat them dry with a paper towel or clean kitchen cloth. You don’t need to peel the zucchini. The skin is edible, adds color, and contains nutrients. If you prefer a smoother texture, you can peel it, but it’s optional. A spiralizer works best for long, spaghetti-like noodles. However, you can also use a julienne peeler for thinner strands or a vegetable peeler to create wider ribbon-like noodles. Store your zoodles uncooked in an airtight container in the fridge for up to 3 days. For the best texture, cook them just before serving.
Total time: 5 min
Servings: 2 c.
  • 2 Fresh Zucchini
  • 2 tsp. Olive Oil
  • 1/4 tsp. Salt & Black Pepper, to taste
  • Wash and trim the ends of the zucchinis.
  • Use a spiralizer to create long, thin noodles by placing the zucchini in the spiralizer and turning the handle. If using a julienne peeler or vegetable peeler, peel the zucchini lengthwise to create thin strips (julienne for thinner, vegetable peeler for wider ribbons).
  • If eating raw, the noodles are ready to serve. Toss them with your favorite sauce, pesto, or dressing.
  • For cooked noodles, heat olive oil in a large skillet over medium heat.
  • Add the zucchini noodles to the skillet and sauté for 2–3 minutes, tossing frequently. Do not overcook to avoid sogginess.
  • Season with salt and pepper to taste, then serve with your preferred toppings or sauce. Notes