8 Zesty Zoodle Recipes (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

You don't boil them that would make them soggy. To co*k zucchini noodles you toss them in a frying pan, with a little butter, oil or cooking spray, just long enough to heat. Add your sauce and it's done.

Salt and wrap your zoodles.

Post-spiralizing the zucchini, lightly salt your zoods with kosher salt and wrap them in paper towels. Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture.

The zucchini noodles will taste best just after you cook them. If you'd like to spiralize or cut the zucchini noodles up to three days in advance, store them in an airtight container lined with paper towels in the refrigerator. Cook the zoodles just before serving.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

Add zucchini noodles. Toss with tongs and let the zucchini cook for just a minute or two. Remove from heat and add to sauce or add some salt and eat as is. Note: Don't salt the zucchini before you saute it; the noodles will release more water and they'll end up limp.

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.

Don't! We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles! If you serve a warm sauce over the noodles, it will gently heat them through, so no actual cooking is necessary.

Zucchini noodles, aka “zoodles” freeze perfectly, and I think they are even better frozen-thawed than fresh! The process of blanching wilts and softens the zucchini, and once thawed, all they need is a quick sauté. Use zucchini noodles as a vegetable alternative to traditional pasta.

Please note: spiralized zucchini should not be frozen. When you go to defrost it, it will wilt and become a mushy mess.

Can I freeze Spiralized zucchini noodles? ›

Like most forms of summer squash, you can keep zucchini noodles in your freezer for up to 12 months. However, they may become less flavorful over time, so try to eat them as soon as possible. Boil your zoodles to thaw them. When you're ready to reheat your zoodles, fill a pot with water and bring it to a boil.

Zucchini noodles can be made into different shapes, much like regular pasta. The most common way to make zoodles is to run the zucchini through a spiralizer, which makes a spaghetti-sized zoodle.

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

Zucchini will feel mushy, the skin will be wrinkled, brown or damaged spots may appear on the outside. If you cut into the zucchini the flesh will be stringy and seeds will be much larger than average.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Heat the olive oil in a skillet and add your overcooked pasta. Gently sauté over medium heat for a few minutes until the pasta's texture has firmed up. The whole process takes less than 10 minutes and you'll know it is done when the edges of the pasta have started to crisp and light browning has begun.