- Zucchini Noodles with Chicken, Spinach and Parmesan.
- Zucchini Noodle Spaghetti Bolognese.
- Mexican Chicken Zucchini Noodles.
- Zucchini Noodle Caprese.
- Zucchini Pasta with Lemon Garlic Shrimp.
- Carrot and Zucchini Pasta with Avocado Cucumber Sauce.
This vibrant Zucchini Pasta is the dish that persuaded me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles. It features tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks.
When using zucchini noodles in your cooking, you typically do so to reduce calories or maintain a low-carb diet.
This strategy is harmless, and I’m not trying to make fun of zucchini noodles at all. Heck, my favorite healthy dinner is still this recipe for Healthy Shrimp Scampi, which uses Zucchini Spaghetti.
As evidenced by this Stuffed Zucchini and these Zucchini Pizza Boats, I’m also a huge fan of using vegetables as a vehicle for other ingredients.
However, there are times when I just don’t feel like using my spiralizer (this is the one I suggest) or it just feels like a “carbs” kind of day.
This comforting, no-noodle zucchini pasta is definitely worth using the spiralizer for.
Even if Mozzarella Meatball Casserole isn’t particularly comforting, eating it does not feel like the same as having a depressing salad for dinner.
The recipe can be made vegetarian as written or you can add your preferred protein. See “What to Serve with Zucchini Pasta” below for ideas.
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.
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!”
These zucchini noodles closely resemble the taste and texture of traditional pasta. The cheesy, garlicky strands are unbelievably good!.
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.
Zucchini noodles are the perfect side dish. They complement a wide variety of main dishes, such as baked salmon, chicken drumsticks, and pork tenderloin.
Keeping Zucchini Noodles from Becoming Soggy
Keeping zucchini noodles from getting soggy while cooking is one of the most difficult tasks.
Zucchini naturally contains a lot of water, so if you’re not careful, the result will be soggy noodles and a watery sauce.
This recipe for zucchini pasta benefits from the vegetable’s water content. We continuously toss the zucchini noodles in Parmesan and a little cornstarch as it releases water.
When combined with the noodles, cornstarch and Parmesan transform the liquid from zucchini into a creamy, light pasta sauce. I adapted the strategy from this Pasta al Limone and was ecstatic to discover that it also functions well here.
Here are some additional suggestions to keep your zucchini noodles from getting soggy:
What to Serve with Zucchini Pasta
This dish was filling enough on its own, without any additional sides, in our opinion. Here are some ideas to help you bulk it up:
FAQ
What can I use Zoodles for?
Your zucchini noodles can be quickly transformed into a quick weeknight meal or a nutritious salad by being sautéed, simmered, baked, or even eaten raw. When it comes to creating your own zoodles, there are countless options.
Are zucchini noodles good for weight loss?
Simply substituting zucchini noodles for pasta once a week can help you lose over 2 pounds over the course of a year, and making them frequently can result in even more weight loss. By reducing the need for insulin, this habit can be especially beneficial for people with diabetes or non-alcoholic fatty liver disease.
What is the best way to prepare zoodles?
Salt the water liberally after bringing a large pot of water to a boil over high heat. Add the zucchini noodles and cook for 1 to 2 minutes, or until the noodles are crisp and tender. Immediately move the zoodles to a big bowl of ice water using tongs or a spider.
How do you cook zoodles that aren’t 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.
