Don’t peel zucchini. Peeled zucchini noodles are mushy and have no crunch.
When preparing zucchini or as it cooks in the pan, avoid adding salt. When cooked, zucchini loses some of its crunch due to the water it retains when salted. Since salt enhances flavor, we would rather salt the sauce than the zucchini.
Don’t overcook them. Just like regular spaghetti, cook zucchini noodles to al dente. When they are wilted but still slightly crunchy, they are ready.
How to make Zucchini Noodles
Spiralize the zucchini: Using a handheld or countertop zoodler, or the attachment on your food processor if you have one, is a great way to make zucchini noodles at home with very little work! Because it adds extra fiber and color to the zucchini, I prefer to leave the skin on.
To make the sauce for the zucchini noodles, fill a large saucepan with oil. Add in onion and cook for 2-3 minutes until tender. Next, add garlic and cook for an additional minute. Add in crushed tomatoes, oregano, and red pepper flakes. Bring to a light simmer and cook for 10 minutes.
Cook the zucchini noodles in the sauce for two to three minutes, or until they become soft.
Serve: Stir in basil and Parmesan cheese. Season with salt and pepper if desired. Serve immediately.
While I do like my zucchini pasta just the way it is, you can make them even more delicious by adding your preferred protein. Ground turkey, sausage, chicken, or beef are all excellent options. I also love adding homemade meatballs to this!.
To add even more vegetables to the sauce, try sautéing some finely chopped celery or carrot!
Add a vegan touch by finishing with a grating of plant-based parmesan cheese over the zucchini pasta.
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