Zucchini Noodles

Lighten up your dinner with homemade zucchini noodles (a.k.a. zoodles).  

How to Make Zucchini Noodles

While you can cut a zucchini into noodle-like strips using a sharp knife, it would be tedious work. We recommend using a mandoline or, better yet, a spiralizer. If you’re short on time or patience, you can buy frozen zucchini noodles at most grocery stores.

How to Cook Zucchini Noodles

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you cook zucchini noodles: 

1. Blanch the zucchini noodles.
2. Sauté the zucchini noodles with garlic. 
3. Season to taste and top with Parmesan.

How to Serve Zucchini Noodles

These zucchini noodles work well as-is when served as a light side dish. They’d pair perfectly with just about any summertime entrée! You can also add a protein (such as chicken or shrimp) if you’d like to enjoy it as a main dish. Check out our collection of 22 Low-Carb Zucchini Noodle (Zoodle) Recipes for delicious inspiration. 

How to Store Zucchini Noodles

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. 

Can You Freeze Zucchini Noodles?

Sure! Again, though, it’s best to cook the zucchini noodles just before serving. Plan to freeze them raw. You can freeze zucchini noodles for up to five months. There’s no need to thaw — simply cook them from frozen. 

Allrecipes Community Tips and Praise

“Yummy and a great way to use the runaway zucchini,” according to jules. “I like it without a sauce. Fresh garlic and Parmesan cheese make a great veggie side dish.”

“I found that cooking the zucchini noodles in tomato sauce for an additional 5ish minutes really gives them a great flavor,” says SingerGirl615.

“This is my new favorite way to prepare zucchini,” raves SilVeeSpice. “Why? Because it is so quick, simple and delicious! I also like to include chili flakes when I add the garlic and tend to omit the Parmesan — although it is tasty as well.”

Editorial contributions by Corey Williams