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.

Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20 to 30 minutes. Rinse with running water, drain well, and squeeze dry in a clean dish towel.

How to make zoodles ahead of time. Zucchini noodles are best fresh, but if you want to make them ahead, place them in a paper towel-lined storage container and keep them in the fridge for no more than two days.

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.

All you have to do is slice the zucchini into your desired shape, drizzle with oil, season, place on a baking sheet cut-side down, and pop it in the oven until it's nicely browned and tender. This can take 15 to 35 minutes, depending on the size of the zucchini.

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.

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

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 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.

Likewise, never salt the zucchini once it's heating in the pan. If you are cooking your zucchini in a skillet, don't salt it! The salt will cause the water in the zucchini to release and thus, a soggy mess. Instead, season your noodles just before serving.

Can I freeze raw Spiralized zucchini? ›

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

As of yesterday, the Italian chain's carb-heavy menu got a bit lighter with the introduction of Zoodles Primavera. Ahead of summer, Olive Garden is adding the zucchini noodle dish as a healthier alternative to similar, higher calorie offerings. Here's a hot take for you: Better for you can also mean better tasting.

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.

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.