I really love this zucchini noodles recipe because I’m really trying to eat fewer carbs these days. Don’t get me wrong! I’m not full-blown Paleo or Keto or anything. It’s just that I recognize that my diet sways much heavier to one side of the pyramid and it shouldn’t.
Zucchini noodles are simple. You need a zucchini noodle maker and a sauce of your choice. They could be the main focal point of your meal or you could create them as a side dish. That is up to you.
So, take this zucchini noodles recipe and tweak it as you’d like. Once you figure out how to cook them, I think that you will them at least once a week! I mean… we all pretty much eat pasta once a week, right? What? Just me?
How To Make Zucchini Noodles
- Yields: 4 servings (as a side dish)
- Prep: 15 minutes | Cook: 6 minutes | Total: 21 minutes
This section contains affiliate links.
Ingredients:
- ¼ cup coconut aminos (may substitute soy sauce if not paleo)
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon ghee, melted
- 2 teaspoons garlic, minced
- 2 large zucchini, spiralized
- 1 teaspoon avocado oil
- Himalayan pink sea salt and black pepper
- Optional: toasted sesame seeds and fresh cilantro for garnish
In order to make the “spaghetti”, you need to purchase a zucchini noodle maker. There are so many on the market and I can’t speak for all of them.
But the one that is featured in this post is the Paderno Spiralizer. This zucchini noodle maker has been put to the test and is around $25.
How To Cook Zucchini Noodles
Ok, let’s get right to the directions on how to cook zucchini noodles. Cut off the ends of each zucchini and process in a spiralizer with ⅛ inch spacing blade to create the noodles.
Use kitchen scissors to cut them into 10-12 inch pieces. Place the zoodles in a colander and sprinkle with sea salt and pepper. Allow them to sit for 10 minutes to draw out excess moisture.
Add coconut aminos, honey, toasted sesame oil, melted ghee, and minced garlic to a small bowl. Whisk to combine. Set aside.
Rinse zoodles with cool water and use paper towels to squeeze out any extra moisture. Place one teaspoon of avocado oil in a large skillet over medium heat and add the zoodles.
Use pasta tongs to toss the zoodles occasionally while cooking for 3-4 minutes. Pour in the sauce and cook for 1-2 more minutes until noodles are al dente. Turn off the heat.
Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve. Do you think that you would enjoy this sauce? I am such a fan of Asian inspired dishes!
Are Zucchini Noodles Good For You?
Zucchini noodles – or what people refer to as Zoodles – are just strands of zucchini that are shaped into noodles. Since they are just zucchini, these noodles are very low in calories and carbs. They are also gluten-free.
But once you start adding different things to your recipe, you will change this. So, it really add depends on the sauces you make. As long as you try to stick to a healthy mindset, you should be good to go!
How Do You Ensure Your Dish Isn’t Soggy?
Great question! Who wants to eat soggy noodles? Nobody! That’s who. There are a few precautions you can take in order to ensure that your Zoodles are less soggy. Pat dry your zucchini noodles with a paper towel after making them.
Make sure you cook them over medium-high heat and never cover your pan while preparing. Last but not least, do not overcrowd or overcook the zoodles.
Can I Make This Dish Ahead Of Time?
I have great news for planners. You can absolutely make this dish ahead of time. So, yeah for people who are planners. You can spiral your vegetables up to 3 days before time. All you need to do is store them in a container and place them in the fridge.
Make sure you place a paper towel in your container. This will help remove some of the water that will naturally release from the vegetable.
How Many Carbs?
Each medium zucchini has around 33 calories and 4 grams of net carbs. So, there are some carbs involved, but very minimal.
Will I Lose Weight?
According to Today.com, eating zucchini noodles instead of pasta, just once a week can help you lose over 2 pounds in a year. It doesn’t seem like a lot, but small changes like this – over time – truly add up!
Related: How To Freeze Zucchini Noodles
Where To Buy?
I have great news, folks. You can pretty much purchase this product anywhere! And I mean anywhere. Your supermarkets. Your local big box stores. Your wholesale clubs. You name the place and they will probably have these puppies in stock.
This recipe makes a great side dish for Asian salmon. Place the fish right on top and serve. Delicious! You could also brown some chicken or steak and toss it together. Shrimp would go nicely as well.
Other Dishes You Might Like
- German Potato Salad Recipe – Perfect BBQ Side Dish
- Inside The Kitchen: 7 Layer Greek Dip Recipe
- Alfredo Pasta Recipe
- Easy Taco Casserole Recipe – Perfect For Taco Tuesday
- Caramel Apple Cookies Recipe
Zucchini Noodles Recipe
Zucchini noodles are simple. You need a zucchini noodle maker and a sauce of your choice. They could be the main focal point of your meal or you could create them as a side dish. That is up to you.
Ingredients
- Ingredients:
- ¼ cup coconut aminos (may substitute soy sauce if not paleo)
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon ghee, melted
- 2 teaspoons garlic, minced
- 2 large zucchini, spiralized
- 1 teaspoon avocado oil
- Himalayan pink sea salt and black pepper
- Optional: toasted sesame seeds and fresh cilantro for garnish
Instructions
- Cut off the ends of each zucchini and process in a spiralizer with ⅛ inch spacing blade to create zucchini noodles.
- Use kitchen scissors to cut them into 10-12 inch pieces. Place zoodles in a colander and sprinkle with sea salt and pepper.
- Allow them to sit for 10 minutes to draw out excess moisture.
- Add coconut aminos, honey, toasted sesame oil, melted ghee and minced garlic to a small bowl. Whisk to combine. Set aside.
- Rinse zoodles with cool water and use paper towels to squeeze out any extra moisture.
- Place one teaspoon of avocado oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 3-4 minutes.
- Pour in the sauce and cook for 1-2 more minutes until noodles are al dente. Turn off the heat.
- Sprinkle with toasted sesame seeds and fresh cilantro if desired and serve.
Notes
There is plenty of extra sauce for this recipe, making it a nice base to add in your favorite veggies and bite size pieces of chicken or steak to create a main dish.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 346mgCarbohydrates: 16gFiber: 2gSugar: 13gProtein: 2g