Learn how to make zucchini noodles in minutes! This low-carb, healthy alternative to pasta is light, delicious, and perfect for any dish. 🍝🥒
Yields: 2 servings
Prep time: 15 minutes
Cook time: 5-10 minutes (optional, for slightly softer zoodles)
Ingredients:
- 2 medium zucchini, ends trimmed
- 1/2 cup prepared pesto (or homemade, see notes)
- 1 tablespoon olive oil (optional, for sautéing)
- Salt and freshly ground black pepper to taste
- Optional garnishes:
- Freshly grated Parmesan cheese
- Pine nuts
- Cherry tomatoes, halved
- Fresh basil leaves
Equipment:
- Spiralizer (handheld, countertop, or kitchen appliance attachment) OR a julienne peeler
- Large bowl
- Large skillet or pan (optional)
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Zucchini
- Wash the zucchini thoroughly.
- Trim off both ends.
Step 2: Spiralize or Julienne the Zucchini
- Using a Spiralizer: Follow the manufacturer’s instructions to create noodle shapes. You can choose your desired thickness.
- Using a Julienne Peeler: Drag the peeler down the length of the zucchini to create long, thin strands. Rotate the zucchini as you go, avoiding the seedy core.
Step 3: Remove Excess Moisture (Optional but Recommended)
Zucchini has a high water content, which can make your zoodles watery. You have a few options to remove excess moisture:
- Salt Method: Place the zoodles in a colander set over a bowl. Sprinkle generously with salt. Let them sit for 10-15 minutes. The salt will draw out moisture. Pat them dry gently with paper towels.
- Towel Method: Place the zoodles on a clean kitchen towel or several layers of paper towels. Gently roll them up and squeeze out the excess moisture.
Step 4: Lightly Cook the Zoodles (Optional)
If you prefer slightly softer zoodles, you can briefly sauté them.
- Heat olive oil in a large skillet or pan over medium heat.
- Add the zoodles and toss gently for 2-3 minutes, until they are slightly tender but still have a bit of bite. Be careful not to overcook them, as they will become mushy.
- Remove the zoodles from the pan and place them in a large bowl.
Step 5: Toss with Pesto
- Add the pesto to the bowl with the zoodles.
- Gently toss the zoodles until they are evenly coated with the pesto sauce.
Step 6: Season and Garnish
- Season the zoodles with salt and freshly ground black pepper to taste.
- Serve immediately.
- Garnish with your desired toppings, such as freshly grated Parmesan cheese, pine nuts, halved cherry tomatoes, and fresh basil leaves.
Notes:
- Homemade Pesto: For an even more flavorful dish, consider making your pesto. It typically includes fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper blended.
- Preventing Wateriness: Removing excess moisture is key to preventing watery zoodles. Don’t skip this step if you plan to let the zoodles sit for a bit before serving.
- Serving: Zucchini noodles are best served fresh. They can become soggy if stored for too long after being tossed with pesto.
- Variations:
- Add other vegetables like bell peppers, cherry tomatoes, or spinach.
- Include protein like grilled chicken, shrimp, or chickpeas.
- Try different pesto flavors, such as sun-dried tomato pesto or kale pesto.
- Add a squeeze of lemon juice for extra brightness.
Enjoy your delicious and healthy Zucchini Noodles with Pesto!
