These zucchini noodles closely resemble the taste and texture of traditional pasta. The cheesy, garlicky strands are unbelievably good!.
Use pre-spiralized zucchini for the easiest possible preparation. Additionally, you can combine these with a cooked protein (like chicken or shrimp) to create a full meal.
These zoodles with butter and parmesan are so amazing. The first time I made them, I was thrilled because they taste so much like real buttered noodles!
Over the past few years, I’ve used this recipe frequently. Its so delicious. I always think to myself as I savor the cheesy, garlicky strands, “Well, it’s not EXACTLY like real pasta, but it’s surprisingly close!”
To make zucchini noodles, just a few basic ingredients are required. The exact measurements are listed in the recipe card below. Heres an overview of what youll need:
This is a very simple recipe because you can now use packaged zucchini noodles, which wasn’t an option a few years ago. Its literally ready in ten minutes.
Overcooking the zucchini strands will result in them being soggy. Its actually much like cooking pasta al-dente. You want the strands to still have a “bite. ” You dont want them too soft.
Therefore, be careful not to overcook them in the initial cooking stage before adding the garlic. Then, immediately turn off the heat after adding the garlic and allowing it to cook for a moment.
I started making this recipe back in 2014. Back then, I thinly sliced fresh zucchini into thin strips using a sharp knife because I didn’t want to use a mandoline slicer. Later, I discovered that a spiralizer could be purchased for spiralizing vegetables. I am so happy that grocery stores now sell packaged zoodles (I get mine at Whole Foods) as I update this recipe here in 2021. They are much more evenly sliced than my hand-spiralized zucchini, and they are so convenient.
Unfortunately, they dont. This is a great substitute, just like many others, and I find it to be very satisfying and remarkably accurate. However, it is still a substitute, making it suitable for those who are prepared to make some concessions in order to achieve their objectives.
They only require 5 minutes in the pan, possibly even less if your pan is hot. Similar to pasta, you want it to be al dente, so don’t overcook it.
Zucchini noodles are the perfect side dish. They complement a wide variety of main dishes, such as baked salmon, chicken drumsticks, and pork tenderloin.
Additionally, they make a great foundation for saucy dishes like pulled pork, shrimp scampi, or baked scallops.
As previously mentioned, you can transform the noodles from a side dish into a main dish by adding cooked protein (like shredded chicken) to them.
Additionally, I enjoy topping them with meatballs, like these chicken meatballs or these meatballs in tomato sauce.
The leftovers can be kept for about three days in the refrigerator in an airtight container. Reheat them gently, covered, in the microwave on 50% power.
I believe you’ll enjoy these leftovers cold as well if you enjoy eating cold leftover pasta. I do!.
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Learn How to Make Zucchini Noodles
I’ll demonstrate several methods for making zucchini noodles in the video below. While I adore using my spiralizer, you are free to use your preferred technique!
You’ve successfully made zucchini noodles, so the next big decision is what to do with them. While you might be considering how to cook them, you should really be considering how to heat them up instead. At least not too much.
Zucchini are comprised of 95 percent water (yes, 95%). Therefore, by cooking them for just one additional minute, you risk creating a soggy, mushy mess of watery noodles. The exact opposite of al dente. Therefore, when preparing zoodles, keep in mind that you only want to heat them up, not actually “cook” them. ” I failed miserably at this in the beginning.
Today, I consistently get perfectly crisp, al dente noodles. Here’s how….
Noodles should always be consumed raw for the crispiest, most al dente results. Yep, that means no cooking whatsoever. Spiralize, mix with your favorite ingredients and serve. The quickest and simplest method is raw, and the noodles taste just as good cold as they do warm. Cold zucchini noodles are similar to raw cucumber in that you don’t need to cook them in order to consume them. For a caprese-style zucchini pasta dish, combine with a chilled avocado-cucumber sauce or pesto sauce. they’re delish!.
Simply combining the noodles with a hot sauce, such as bolognese, warms the noodles if your zucchini is room temperature. It’s the best when you cook without cooking, which is why I always choose raw as my preferred “cooking” technique.
Do Zucchini Noodles Taste Like Pasta?
Everyone has a different palate, but in my opinion, the zoodles don’t taste exactly like pasta; instead, they take on the shapes of spaghetti and noodles and are very tasty.
However, because of how similar the texture is to pasta and how delicious it is to cover the zucchini noodles in different sauces, eating zoodles is very similar to eating pasta. For instance, if you top your zucchini noodles with tomato sauce and meatballs, you will mistakenly believe that you are eating pasta.
The Ultimate Guide to Zucchini Noodles
Here are the most popular ways to prepare and cook zucchini noodles. I’ve ranked them from my least favorite to my favorite. Keep scrolling to find a video that demonstrates how I use each device. Be sure to watch that one.
And finally, I’ve included some of my best advice and some of my favorite zucchini noodle recipes right at the end. So let’s dive in!.
FAQ
Does zucchini noodles taste like pasta?
Although zucchini noodles do not taste exactly like pasta noodles, they are surprisingly filling when cooked correctly (that is, until they are al dente, not mushy).
How do you make zucchini noodles not soggy?
- Pat zucchini noodles dry with paper towels after spiralizing them.
- Cook zoodles over medium-high heat. …
- Do not cover the zucchini during cooking. …
- Don’t overcrowd the pan. …
- Do not add salt to the pan. …
- Use a pan that conducts heat well. …
- Don’t overcook the zoodles.
Are zoodles healthier than pasta?
Zoodles vs. Zucchini pasta has several benefits over traditional pasta, including: Significantly fewer calories — As you can see above, a large cup of zoodles only has about 30–40 calories; contrast that with traditional spaghetti or linguini, which has about 210 calories per cup!
Do you cook zucchini noodles or eat them raw?
Eat Zucchini Noodles Raw Yep, that means no cooking whatsoever. Spiralize, mix with your favorite ingredients and serve. The quickest and simplest method is raw, and the noodles taste just as good cold as they do warm. Consider a raw cucumber; you don’t need to cook it in order to consume it, do you?
