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How To Make the Perfect Zucchini Noodles

I’ve gotten a bunch of questions from people each time I’ve shared a post about one of my zoodle dinners, and it seems that there’s a huge divide in the zoodling community about how to prepare these. I’ve tried them a couple of different ways – and have heard about even more! – and I figured I’d add my own personal favorite way of preparing these to the pile.



Step 1: Pick your lil zucchini babies!

I like to choose medium sized ones – larger ones tend to hold more water, and the smaller ones don’t really produce enough “meat” for my liking.


Step 2: Use your spiralizer as directed.

I use this super cheap one from Amazon! It’s inexpensive but works great, and it comes with a bunch of different attachment blades so that you can make other kinds of zoodles, or other things! I honestly haven’t really tried anything else because I am averse to change, lol, but the options seem endless. 😛


Step 3: Salt the spiralized zucchini.

Spread the zoodles on a layer of paper towels, and then sprinkle it with salt to help draw some of the excess moisture out. Let it sit for about 10 minutes, and then use another paper towel to gently pat the salt/water off of the zoodles.



Step 4: Cook them up!

This is where the community starts to divide a bit in the zoodle preparation recipe. Some people don’t do this step, some people do it for much longer, some people cook the zoodles in their sauce of choice, some people boil the zoodles (I would not recommend this!). I use this method and would recommend it to ensure your zoodles keep their shape, crispness, and a delicious flavor while also working as a noodle-like vessel for the rest of your plate’s occupants.

  • Heat a medium sized pan on med-high heat, and melt 1 tbsp of butter with 2 cloves of minced garlic.
  • Once melted, add your zoodles, and stir them until they absorb the butter/garlic and are heated throughout – 1 – 3 minutes.
  • Remove from the heat and use a knife to cut the entire batch in an X shape (or else your zoodles will be VERY LONG and very awkward to eat!)


Step 5: Top with sauce, serve & enjoy!

Yay, you’ve made zoodles! I like to use a low carb spaghetti sauce, or you can make your own. Other options are pesto, or even just adding these to soups/fresh salads. Yum!


If you like them, let me know! I’d love to see your zoodle dinner photos – feel free to tag me on Instagram! 😀


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