How to Make Zucchini Noodles

4 servings

• 4 large zucchinis
• Salt (to taste)
• 2 tablespoons (30 ml) canola oil (optional)
• Water (as needed)

Decide whether to peel the zucchini or not. If you prefer zucchini noodles that resemble traditional pasta, peel the zucchini. For a more colorful dish, leave the skin on.

• Keeping the skin on offers additional health benefits. The skin adds dietary fiber, which aids in regulating digestion.
• Trim one end of the zucchini to create a flat surface for stability. Use a vegetable peeler to remove the dark green skin, revealing the lighter green flesh underneath.

Cut into ribbon-like strips. Use a vegetable peeler or a Mandolin slicer (with thin slots) to create long, thin zucchini noodles.

• Glide the peeler or Mandolin along one side of the zucchini, moving lengthwise to produce long, straight noodles. When you reach the seeds, rotate the zucchini and continue. Discard the seeded portion as it can cause the noodles to separate.
• If using a Mandolin slicer, use the thinnest blade setting to achieve fine, delicate noodles.

Slice into long strips. For thicker, lasagna-like zucchini noodles, use a Mandolin slicer or a sharp knife.

• Cut the zucchini lengthwise into strips. The noodles should be firm but not overly thick.
• When you reach the seeds, rotate the zucchini and continue slicing. Discard the seeded portion to prevent the noodles from falling apart.
• If using a Mandolin slicer, use the thickest blade setting and slice lengthwise to create long, sturdy noodles.

Prepare zucchini noodles in the style of Spaghetti. Use a vegetable peeler, spiralizer, or Mandolin slicer to create thin, spaghetti-like zucchini noodles.

• Glide the peeler or spiralizer along the length of the zucchini from top to bottom. Ensure the slices are thin, no thicker than 0.5 cm, to mimic the texture of spaghetti. A spiralizer will automatically produce thin, consistent noodles.
• If using a Mandolin slicer, ensure the blade is set to produce thin, long strips. Slide the zucchini lengthwise along the blade to create thin noodles.
• When you reach the seeds, rotate the zucchini and continue. Discard the seeded portion to maintain the integrity of the noodles.

Prepare finely shredded zucchini noodles. You can use a julienne peeler to create thin, rice-like zucchini strands.

• Glide the julienne peeler along the zucchini, applying firm pressure to produce small, rice-sized strands. Cutting lengthwise rather than crosswise makes it easier to avoid the seeds.
• When you reach the seeds, rotate the zucchini and continue. Discard the seeded portion to prevent the noodles from falling apart.

Create spiral cuts. Use a spiralizer tool to cut the zucchini into spiral shapes.

• Press the zucchini against the spiralizer blade and turn the handle. As you rotate the handle and apply pressure, thin zucchini slices will emerge from the other end of the blade.

Decide whether to cook the zucchini noodles or eat them raw. Zucchini noodles can be enjoyed raw in salads or as-is, but you can also boil, sauté, or microwave them for a softer, pasta-like texture.

• However, zucchini contains a lot of water, so if eating raw, you’ll need to remove excess moisture. Instead of letting the zucchini “sweat” as described below, place the strands in a colander and let them drain for 15-20 minutes. Then, wrap the zucchini in paper towels and gently squeeze to remove as much excess water as possible.

Preheat the oven to 95ºC. Line a baking sheet with paper towels.

• Under normal circumstances, avoid placing paper towels in the oven, as the dry heat can cause them to catch fire. However, zucchini’s high water content will quickly soak the paper towels, preventing them from drying out and igniting.

Arrange the zucchini noodles on the baking sheet. Spread the noodles into as thin a layer as possible.

• If there are too many noodles, use multiple baking sheets. Ensure all noodles lie directly on the paper towels to allow even evaporation. Noodles at the bottom may not dry as evenly as those on top.
• Sprinkle a little salt over the noodles before placing them in the oven. The salt helps draw out moisture.

Let the noodles sweat in the oven. Place the zucchini noodles in the oven and bake for 20-30 minutes, or until most of the moisture has evaporated.

• Sweating the noodles is a crucial step if you plan to eat them raw. This method effectively removes excess moisture, preventing the dish from becoming watery.

Squeeze out any remaining water. Wrap the noodles in paper towels and gently press to remove leftover moisture.

• Note that the noodles will be dry but no longer soft at this stage. Further preparation will be needed.

Bring water to a boil in a pot. Fill the pot halfway to two-thirds full. Place it on the stove over medium heat until the water bubbles vigorously.

• Add salt. Once the water boils, add a generous amount of salt. The zucchini will absorb the salt, enhancing its flavor throughout. Adding salt before boiling is possible but may delay the boiling process.

Add the noodles and boil quickly. Place the zucchini noodles into boiling water and cook until they soften but remain intact.

• The cooking time depends on your desired texture and the initial moisture level of the noodles. If the noodles are slightly damp, 2 minutes is sufficient. For drier noodles, boil for 10 minutes for a firm texture or 15 minutes for a softer finish.
• Always monitor the noodles while boiling. Stop cooking if the strands begin to separate.

Serve and enjoy. Drain the water and transfer the zucchini noodles to serving plates.

• To drain, pour the noodles into a colander. Let them sit for about 5 minutes to allow any remaining water to drip off.

Heat oil in a pan. Add about 2 tablespoons (30 ml) of canola oil or your preferred cooking oil to a large skillet. Heat over medium heat until the oil becomes glossy and smooth.

• Carefully tilt the pan to ensure the oil coats the bottom evenly. Properly heated oil spreads more easily.

Sauté the zucchini noodles quickly. Add the noodles to the hot oil and cook for 6-7 minutes, stirring continuously.

• Keep an eye on the noodles while sautéing. Leaving them in one spot for too long can cause them to stick, burn, or break apart.
• This method yields noodles that are tender yet slightly crisp, offering a different texture compared to boiling.

Serve and enjoy. Transfer the zucchini noodles to serving plates and enjoy.

• Leftover zucchini noodles can be stored after cooking. Refrigerated noodles retain their texture and flavor for about a day. You can reheat or serve them cold later.

Start with slightly moist noodles. For this method, retain some natural moisture in the noodles to prevent them from drying out completely during baking.

• You can skip the “sweating” step or avoid squeezing excess water with paper towels. However, let the noodles drain in a colander for about 10 minutes before baking.
• If the noodles are already dry, add 2-3 tablespoons (30-45 ml) of water to the dish to restore moisture and prevent them from becoming too dry.

Place the zucchini noodles in a microwave-safe dish. Spread the noodles evenly and cover loosely with a microwave-safe lid or plastic wrap.

• Avoid sealing too tightly. If using a lid, leave a small vent or cover partially. If using plastic wrap, drape it loosely over the dish instead of sealing it completely.

Microwave on high for 2 minutes. Cook until the noodles are tender but not mushy.

• Monitor the noodles while microwaving. Overcooking can make them soggy and unappetizing.

Serve and enjoy. Drain any excess water and transfer the noodles to serving plates.

• Zucchini will release water after microwaving. Use a colander to drain the liquid before serving.

• Vegetable peeler
• Mandolin slicer
• Julienne peeler
• Spiralizer tool
• Sharp knife
• Colander
• Baking sheet
• Paper towels
• Pot
• Skillet
• Microwave-safe dish
• Plastic wrap