- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 2 cloves
- ½ tsp
- ¼ tsp
- ¼ tsp
- 30 g
- 10 g
Process
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Trim the ends of the zucchini. Using a spiralizer, make noodles according to the manufacturer's instructions. If you don't have a spiralizer, use a julienne peeler or sharp knife to cut thin strips.
Place the zucchini noodles in a colander, toss with 1 teaspoon salt, and let sit for 10 minutes to draw out excess water. Then gently squeeze the noodles with a clean kitchen towel or paper towels to remove as much moisture as possible.
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant, not browned.
Increase heat to medium-high, add the drained zucchini noodles, and sauté for 2–3 minutes, tossing frequently, until just tender but still firm. Do not overcook.
Season with black pepper and additional salt if needed. Remove from heat.
Serve immediately, topped with grated parmesan and torn basil if desired.
Kitchen notes
Kitchen notes
- The biggest mistake is not salting and draining the zucchini; skipping this step leads to watery, mushy noodles. Salt for at least 10 minutes and squeeze thoroughly.
- Cook the noodles briefly over high heat to evaporate moisture quickly. They should be al dente, not soft.
- Use a large skillet so the noodles have room to release steam rather than stew.
- For extra flavor, add a splash of soy sauce or a squeeze of lemon juice at the end.
Substitutions
- zucchini→yellow squash or carrot
- parmesan cheese→pecorino romano or nutritional yeast
- olive oil→avocado oil or butter
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat for 2-3 minutes, or enjoy cold in salads. Freezing is not recommended as the noodles become mushy upon thawing.
FAQ
The questions we get asked most
Why are my zucchini noodles watery?
Zucchini has high water content. Salting and draining before cooking removes excess moisture. After salting, squeeze the noodles in a clean towel to remove as much liquid as possible. Also, cook over high heat quickly to evaporate remaining water.
Can I make zucchini noodles ahead of time?
Yes, you can spiralize and salt them up to 1 day ahead. Store drained noodles in a paper towel-lined container in the fridge. Cook just before serving for best texture.
How do I prevent zucchini noodles from getting mushy?
Avoid overcooking. Sauté for only 2-3 minutes over medium-high heat. They should be tender but still hold their shape. Also, do not cover the pan while cooking, as trapped steam makes them soft.
Can I eat zucchini noodles raw?
Yes, raw zucchini noodles are safe to eat and can be used in salads. However, they are firmer and less pasta-like. For a warm dish, a quick sauté is recommended.
What can I use instead of a spiralizer?
You can use a julienne peeler, a mandoline with a julienne blade, or a sharp knife to cut thin strips. A box grater's large holes can also work for a rustic texture.
How do I know when zucchini noodles are done?
They are done when they are just tender but still slightly firm to the bite, and have released some moisture. This takes about 2-3 minutes of sautéing. Overcooked noodles will be limp and translucent.
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