25 Healthy Zoodle (Zucchini Noodle) Recipes (2024)

FAQs

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

Tip 5: Don't over-cook your noodles

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

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.

The biggest difference most people notice when they eat zucchini noodles is the texture. The texture of zoodles can vary based on how long they are cooked and how they are made. Lightly cooked zoodles will be crunchier than pasta and well-done zoodles will be softer.

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.

Don't pre-salt your zucchini noodles.

Whatever you do, do not let your cut zucchini noodles sit in salt before cooking.

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.

Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber. Seems like a no-brainer, right? It is if you're using the right ingredients and the right sauce.

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.

Unlike regular pasta, zucchini noodles contain fewer calories and carbs per serving, making them a healthier choice for those watching their weight or blood sugar levels. By substituting zucchini noodles in your favorite pasta dishes, you can enjoy a satisfying meal while still sticking to your health goals.

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.

How do you make soggy noodles crispy? ›

While you can't go back in time and un-boil your pasta, you can sauté it in a bit of oil or butter. The dry heat in the pan will crisp up the edges of your soggy noodles, which will somewhat save the day.

A very quick pan sauté.

I gently toss them with the other veggies and/or sauce for about a minute over medium heat, just until they're warmed through. Don't cook them any longer, or they'll get soft and watery.

Instead of chucking your mushy pasta into the nearest bin, simply adjust your stove's flame to medium and warm up a sauté pan. Lightly coat the pan with your choice of cooking oil or butter, then slide the soggy noodles into the pan and lightly stir until the pasta is browned in places.