15 Zucchini Noodle Recipes (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

Tip 5: Don't over-cook your noodles

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

A note on serving size. We recommend spiralizing just about 1 pound of zucchini per serving (for a large, lunch or dinner-sized meal) – that equates to about two medium sized zucchinis or 2 cups, cooked.

Thick slices

Especially when roasting, zucchini should be sliced into thick, ½ inch slices to ensure they don't get soggy in the oven. If your oven roasted zucchini is consistently turning out soggy, try slicing it a little thicker next time.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.

Should I Salt Zucchini Noodles? Don't pre-salt your zucchini noodles. First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!). Salting adds extra prep work.

One pound of zucchini equals about 4 cups grated zucchini; 2 cups of salted and squeezed zucchini; about 1 cup mashed zucchini; and 3 cups chunked zucchini.

When sliced, 1 medium zucchiniyielded about 1 to 1.25 cups and if grated, you end up with about 2/3 cup of tamped down zucchini. If you need 1 cup of cooked sliced zucchini, due to shrinkage while heated it will take about 3 medium zucchini, sliced, to hit the mark.

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

Zucchini noodles can be made into different shapes, much like regular pasta. The most common way to make zoodles is to run the zucchini through a spiralizer, which makes a spaghetti-sized zoodle.

With a mandoline (large zucchini):

Use a knife to trim off the stem end of the zucchini. Slice the zucchini into noodles with the mandoline. Fit the mandoline with the julienne blade. Gently slide the zucchini lengthwise down the mandoline blade to create long, thin strips.

Why do you soak zucchini in salt water? ›

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.

When exposed to environmental stress, poor soil pH, or poor soil nutrition, zucchinis trigger the production of cucurbitacin, a natural phytonutrient that helps the plant overcome stress but consequently results in the unwanted bitter taste.

Mold - Maybe the most obvious sign that fresh produce has gone bad. If you see mold on your zucchini, it's time to toss it out. Soft spots - When inspecting whole zucchini, if you find any soft spots that easily indent or feel squishy, this is a sign that it has begun to rot inside.

“Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Heat the olive oil in a skillet and add your overcooked pasta. Gently sauté over medium heat for a few minutes until the pasta's texture has firmed up. The whole process takes less than 10 minutes and you'll know it is done when the edges of the pasta have started to crisp and light browning has begun.

If you do not have kosher salt on hand, use a teaspoon or so of regular table salt. 1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes.