Zucchini Noodles: 13 Zoodle Recipes (All Under 30 MIN!) (2024)

FAQs

How do you cook zoodles so they are not mushy? ›

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.

Don't pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!).

Sprinkle salt on the vegetables and let them sit overnight (or at least 6-8 hours), if possible. Remove the salt and the excess water by flushing in running water, then draining well and pressing between layers of paper towels before cooking them or by spinning the vegetables in a salad spinner.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

If you cook zucchini until it releases its moisture and keep cooking until that moisture evaporates, you're left with buttery-soft pulp, which can add creaminess and sweet vegetal flavor when stirred into pasta or rice dishes, like this Skillet Chicken, Zucchini, and Cheesy Rice.

Instructions. Take a box grater and place it on its side with the side with the largest grating holes on it face up. Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini (see the animated .

Overall, zucchini noodles come out ahead in most of the nutritional categories, though pasta is higher in protein. While pasta also has a higher amount of dietary fiber, it is high in soluble fiber while zucchini is high in insoluble fiber. Both are important for a well-balanced diet.

Encourage them to "sweat" out the water by using salt: Sweating the zucchini noodles with salt is essential in this Paleo recipe so they don't become watery and limp during cooking. Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated.

Heat a couple tablespoons of unsalted butter in a large skillet over medium high heat, then sauté some chopped garlic and crushed red pepper flakes until tender and fragrant. Add the zucchini noodles and a pinch of salt, then continue to cook until tender and softened, 3 to 4 minutes.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

Can you microwave zucchini noodles? ›

Place your zucchini noodles in a microwave-safe bowl. Add about 2 teaspoons of water. Cover the bowl with a damp paper towel. Cook for 1½ minutes.

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.

Water at an adequate boil will cook pasta faster, without suffering a significant temperature drop when the noodles are added, and this will keep your pasta from getting mushy.

Al dente noodles, being slightly undercooked, have the resilience to withstand the stir-fry process without turning mushy. They can absorb the sauces beautifully while retaining their chewy character. To achieve the magic of al dente, boil your egg noodles a minute or two less than the package's recommendation.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

Zucchini thrives in a dry environment, so pop it into the crisper drawer whole, preferably in a plastic or paper bag with one end open for ventilation. The minimal humidity will keep it from going bad. Stored properly, it'll last one or two weeks, though you'll probably see the skin shrivel as the days pass.