How to Make Zucchini Noodles

By Jessica Lymberopoulos March 26, 2013 2 Comments on How to Make Zucchini Noodles

Raw foodists have known about them for years, but if you’re like me, you may have only heard recently about cooking with zucchini noodles.

Just as the name implies, lots of people are replacing wheat spaghetti and fettuccine noodles with long strips of zucchini for a lower carb, grain-free version of their favorite pasta recipes.

Making zucchini noodles is basically a two-step process.

  1. Peel or cut a fresh zucchini into spaghetti or fettuccine-like noodles.
  2. Flash cook and serve with pasta sauce.

However, there are a couple of different ways to achieve both of these steps. Choose the right method for you based on your preferences and kitchen equipment.

Making Zucchini Noodles

Using a Y-Shaped Peeler: Chop off the ends of your zucchini. Holding the zucchini vertically in your hand, peel it into long, thin strips from top to bottom, rotating the zucchini to keep the peeling even. Stop once you start to see the seeds. This method yields flat noodles that look like fettuccine.

Using a Julienne Peeler: Chop off the ends of your zucchini. Holding the zucchini vertically in your hand, grate it into thin strips with the serrated cutting edge of the peeler. Rotate the zucchini as you grate so that the peeling is even, and stop once you see the seeds. This method yields small noodles that look like spaghetti.

Using a Spiral SlicerChop off the ends of your zucchini, and secure it within your spiral slicer. Spiralize as directed by the instructions. This method yields pretty, even noodles that look like spaghetti (in about 30 seconds!).

Cooking Zucchini Noodles

Steamed: Set up a steamer basket over water, and bring the water to a boil. Once boiling, add zucchini noodles, and steam for 1-2 minutes. Remove from steam, and drain or shake off excess water.

Blanched: Bring a pot of water to boil. Once boiling, add zucchini noodles and blanch for 30 seconds to 1 minute. Drain the noodles in a colander.

Raw: If room-temperature noodles are compatible with your recipe, feel free to eat the zucchini noodles raw for an al dente texture.


While you can use zucchini noodles in any pasta dish that calls for spaghetti or fettuccine, here are a few recipes I found online crafted specifically for zucchini noodles.

Photo via Kristianne of My San Francisco Kitchen.

Kitchen Tips ,

2 Responses to “How to Make Zucchini Noodles”

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