Zucchini noodles or zoodles are a staple for a lot of people living the keto lifestyle. They have become so popular in the last couple years, you can even find them pre-packaged in the vegetable section of the supermarket. Learning how to make zucchini noodles will mean you can make them as a side dish for chilli or meatballs or even make our roasted capsicum and zucchini salad.
How to Make Zucchini Noodles
Zoodles are very easy to make yourself, so save yourself some extra dollars and make your own. Our spiraliser has paid for itself over the years as it has meant we haven’t needed to buy the pre-made ones at the store.
Zucchini or Courgette
At 3g total carbs in 100g zucchini is a great keto friendly vegetable. It’s an extremely versatile vegetable. It’s great to use as a side dish, used to make keto fritters, add to salads and of course, as a pasta and noodle replacement.
One of my favourite ways to cook them is to grill them with some other vegetables like asparagus and eggplant on the BBQ and toss them with some olive oil and crumbled feta for a warm grilled vegetable salad. It’s a great side dish with grilled meats off the BBQ.
Spiralising
We have really enjoyed using our spiraliser for a few years now. Even before keto, we liked to serve our pasta dishes with zucchini noodles. Erika made a delicious creamy mushroom and bacon pasta sauce and we would toss through the zucchini noodles.
Our spiraliser comes with 3 different cutting attachments and it’s a quick and easy way to cut a lot of vegetables finely. Some other vegetables that work well on the spiraliser are carrots, cabbage, peppers and onions. It’s great to make a finely cut coleslaw.
Equipment
- Spiraliser – we like this one
Ingredients
- Zucchini
- Salt
Serving Suggestions
With our Keto Cheese Sauce for a yummy alfredo style pasta meal. You can also add bacon and mushrooms to the cheese sauce to make a carbonara style sauce to top the zoodles with.
With Bolognese sauce. “Spag bol” is an Aussie staple and the Bolognese sauce is delicious served with the zoodles. When served with the zoodles you still get the pasta feel and can even get the slurping, if that’s your thing. We also love to serve them with our meatballs.
Raw in a salad (I would not salt and drain them if eating raw). We love them in our roasted capsicum and zucchini salad.
Steps for how to make zucchini noodles
- Use spiraliser to create zucchini noodles
- Place zoodles in a bowl and sprinkle with salt to draw out the moisture. We used 1/2 a teaspoon of salt for 2 large zucchinis. Leave to sit for 10-15 minutes until they reduce in size
- Squeeze the excess liquid out of the zoodles by hand
- I usually heat the zoodles up by adding them to the sauce on the stove that I am serving them with. Alternatively you could heat them in a pan with a little butter to warm through
Zoodles before and after salting and draining[/caption]
We hope you found this helpful. What do you like to serve with your zucchini noodles? Let us know in comments below.
Check out our other ‘How to‘ posts for more step by step guides.
Instructions
- Use spiraliser to create zucchini noodles
- Place zoodles in a bowl and sprinkle with salt to draw out the moisture. We used 1/2 a teaspoon of salt for 2 large zucchinis. Leave to sit for 10-15 minutes until they reduce in size
- Squeeze the excess liquid out of the zoodles by hand
- I usually heat the zoodles up by adding them to the sauce on the stove that I am serving them with. Alternatively you could heat them in a pan with a little butter to warm through
Video
Notes
Nutrition Per Serve
Absolutely loved this! Thankyou.
I made two sauces.. mixed my soy bean slendier noodles in mine and nice thick ribbon pasta in the other for the rest of the family. They asked for it to be on the regular weekly dinner list. In other words, it was a hit! 🙂
Oh wow, big praise when the non-keto family love it.