How to Make and Cook Zoodles (Pesto Zucchini Noodles)
The ultimate guide on how to make and cook zucchini noodles (aka zoodles / courgetti) with or without a spiralizer, + 5 cooking methods, FAQs, AND a bonus pesto zucchini noodles recipe!
Use a spiralizer to make the zucchini noodles. Check the blog post for more tips on how to use a spiralizer. You can also use a vegetable peeler or julienne peeler, a knife, or a mandoline to cut the zucchini into thin long strips. Check the blog post for more tips!
Sauté the Zoodles
Heat a large skillet over medium-high heat with the oil. Once hot, add the zoodles and cook for just 1-2 minutes, stirring frequently.
Add the tomatoes and cook for a further 2-3 minutes until they soften.
Spoon in the pesto and stir well then cook for just long enough to warm it up - then serve and enjoy the pesto zoodles with a few basil leaves and a squeeze of lemon juice.
Other Cooking Methods
You can cook (or heat) zoodles in several other ways, depending on your needs and in what recipes you will use them:- Boil/blanch - add to hot water for up to 3 minutes. - Roast in the oven - bake at 350ºF/180ºC for 12-15 minutes. - Air fry - similar to the above, cook them 350ºF/180ºC for 8-10 minutes.- Microwave - heat for 1 minute in the microwave.- Dehydrate - for a crunchy snack, dry them at 125ºF/52ºC for 6-8 hours (or overnight).Check the blog post for more top tips for each method!
Notes
Top Tips for Making Zucchini Noodles
Look for even-sized and shaped zucchini: Zucchini that are long and don’t contain curves/bumps are much easier to turn into zucchini noodles.
Don’t peel the zucchini: The peel helps to keep the zucchini sturdy when cooking it, PLUS it adds a ton of extra fiber and nutrients.
Avoid salting it too soon: Salt draws out the excess water in zucchini and will lead to softer (or potentially mushy) zoodles. So it’s better to salt it just before serving.
Be careful not to overcook the zucchini: Zucchini can turn from tender-crisp to mush in seconds. So keep an eye on it the entire time and be careful not to overcook them. You’re looking for a somewhat firm texture similar to al dente pasta.
Using summer squash: aka the "yellow looking zucchini" will cook in the same way, so it can easily be substituted.
Experiment with cooking methods: What is my least favorite may yield your favorite results. So take time to experiment and find your desired results.
Adding zoodles to soup: Don’t cook them, just add them to the soup when serving to keep them crisp.
To save time: You can actually buy pre-spiralized zucchini in several major grocery stores.