How to Zoodle

Zoodles are zucchini noodles which cook quickly and are pleasing to the eye! You can enjoy this recipe with any spiralized root veggies as well, but because zucchini is so much softer, it can be easily sliced thinly with a serated peeler, hand-held spiralizer, desktop spiralizer, or even a knife.

Source: Jim Weber


zucchini per person
1⁄2 tablespoon
olive oil per person
sea salt
1⁄4 teaspoon
garlic or onion powder per zucchini (optional)


Wash and (optional) peel the zucchini. Peeling will keep the pasta lighter in color, more reminiscent of pasta, but a little soggier. Heat a large skillet over medium heat. Add oil to heated pan. Add zoodles, a pinch of salt and seasoning powder if using. Cook covered to desired texture (probably 5 mins) stirring occasionally. No harm in undercooking zucchini, but if you overcook, it will become mushy. 

Cook longer for harder root veggies, but the same process applies.  (Recipe♦493)