How to Make and Cook Zucchini Noodles


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Zucchini noodles (also known as “zoodles“) are the perfect gluten-free, zucchini pasta. Today, I’m showing you how to make zucchini noodles using a spiralizer, julienne peeler and mandoline.

I’ve also got several tips on how to cook zucchini noodles perfectly (so they’re not soggy) and I’m sharing my favorite “go to” zucchini noodle recipes.

Five plates of zucchini noodles made by different methods.

Just because you’ve decided to ditch wheat-based spaghetti doesn’t mean you really have to give up pasta. How so, you ask? Well, let me introduce you to zucchini noodles. Also known as “zoodles” – zucchini noodles are the most brilliant noodle base for numerous healthy gluten-free recipes.

But if you’re new to the world of zoodles, you may be overwhelmed with all the options. You may even have questions like: What’s the best tool to make zucchini noodles? What zucchini noodle recipes should I make? How do I cook them? And should I even cook them?

I completely understand. And trust me, they’re all the same questions I had years ago. So today, I’ve put together the ultimate guide to zucchini noodles. A mini-resource guide, to help you navigate the wide world of zoodles.

The Ultimate Guide to Zucchini Noodles

Listed below are the most popular methods for making and cooking zucchini noodles. I’ve listed them in order of my favorite to least favorite. If you keep scrolling, you’ll also find a video that shows you how I use each device – so make sure to watch that!

And finally, at the very end I’ve included some of my best tips along with my favorite zucchini noodle recipes. So let’s dive in!

How to Make Zucchini Noodles

In the video below I’ll show you several ways to make zucchini noodles. While I love to use my spiralizer, you can choose your favorite method!

1. With a Spiralizer

Making zucchini noodles with a spiralizer.

The Paderno World Cuisine Spiralizer is far and away my favorite tool. It creates curls of your favorite vegetables, literally in seconds. It’s the fastest tool of the bunch and requires the least amount of strength or effort (with suction cup feet to keep it in place). You simply cut off the ends of a zucchini, place it next to the blade and spin. In less than 8 seconds you’ll have spiral sliced the entire zucchini.

Now, I know these reviews are for zucchini noodles, but keep in mind other vegetables you may want to slice up. Carrots, sweet potato, apples, pears…the list is endless!

With this spiralizer, you can create your favorite carrot pasta, curly sweet potato fries or apple chips with easy to swap out blades. Yes, it’s bigger than some of the other options, but considering how I often I use it the pros far outweigh the cons – so it’s still my #1 favorite.

PROS: requires little effort/strength, performs the fastest, reasonably priced, sturdy and offers different blades/slicing options.

CONS: will require more storage space than other options.

2. With a Julienne Peeler

Making zucchini noodles with a julienne peeler.

The great thing about a julienne peeler is that you likely already have one in your kitchen. Win! A julienne peeler frequently does double duty with a vegetable peeler. One side juliennes, the other side slices. And that’s perfect for when you want thick, flat slices of zucchini pasta. The single biggest benefit of a julienne peeler is that it’s small. It takes up virtually no space in your kitchen and will most likely reside in your utensil drawer.

When it comes to the actual zucchini noodles, a julienne peeler slices the thinnest, most delicate noodles. Then, you simply pull the strands apart with your fingers. The reason this tool makes #2 on my list is that it takes longer to slice (you rotate the zucchini, creating a rectangular shape), it leaves the largest core and the potential of nicking a finger is high (yep, I’m clumsy).

PROS: cheap and easy to store.

CONS: takes longer to slice and leaves a pretty large core.

3. With a Mandoline

Making zucchini noodles with a mandoline.

I actually hummed and hawed about making the mandoline #2 on my list (because I love it that much) – but the julienne peeler won for size. I’ve had this mandoline for several years and it gets used a ton in my kitchen.

The mandoline creates julienne noodles that are slightly thicker than a peeler, but does it in half the time. The blades are SUPER sharp on a mandoline, so please please always use the plastic holder or a cut-resistant glove. I’ve sliced a massive divot out of my thumb before – and it’s not fun.

The mandoline creates the best flat zucchini pasta and allows you to vary the thickness. Similar to the Paderno World Cuisine Spiralizer, it has several blade options, giving you options for perfectly consistent noodles, slices or rounds (and easily cuts through any “harder to slice” vegetable). Alright, maybe this is actually a tie for #2.

PROS: slicing is easy/fast (due to sharp blade) and consistent sizing/width of output.

CONS: sharp blade (be careful with your fingers) and medium size for storage.

4. With the KitchenAid Spiralizer

Making zucchini noodles with a KitchenAid spiralizer.

If you have a KitchenAid stand mixer then you’re likely aware of the numerous attachments available. While these attachments aren’t cheap, they’re automated by connecting to the power hub on the front of the mixer. And yes, as you guessed it, KitchenAid has a spiralizer attachment.

The Kitchenaid spiralizer comes in a nice storage box (though it’s quite large) and provides the most blade options, with 7 blades (including a peeler). But even with all these blade options I found that I still gravitated toward the 3 basic blades – the same ones which are included with the Paderno Spiralizer.

Another consideration is that because this tool is automated, it also has a fixed width. That means large zucchini need to be cut in half, with each half spiralized separately.

If you already have a KitchenAid and love using attachments, this is a great option. But for everyone else, the cost alone will probably be the biggest deterrent.

PROS: the only automated spiralizer, has the most blade options and comes with a peeler.

CONS: fixed width, requires the most storage space and I found that I could still spiralize a zucchini faster, by hand, with the Paderno Spiralizer.

5. With A Handheld Spiralizer

The handheld spiralizer is the newest kid on the block and the solution for curly noodles in a small contraption. It produces zucchini noodles most similar to the Paderno Spiralizer, though they tend to be flatter and not as consistently sized. I was really hoping to love this little device, but with all the other options on the market, I had to rank it last.

If you’re spiralizing several zucchini your wrist can become sore from all the twisting and it’s hard to keep the zucchini slicing straight. Also, if you plan to spiralize other vegetables (like carrots and sweet potatoes), this tool will be the most difficult as it requires the most strength and effort. Sure, it’s cheap, but sometimes you get what you pay for.

PROS: cheap and takes up little space.

CONS: inconsistent noodles, requires strength/wrist power and lacks the versatility of the other options.

How to Cook Zucchini Noodles

Congratulations – you’ve made zucchini noodles! Now the big question is what to do with them, right? And you might be thinking, how do I cook them? But the question you should be asking is, “how do I heat them up?” Because you don’t really want to cook zucchini noodles. At least not too much.

Zucchini are comprised of 95 percent water (yes, 95%). So when you cook them, you may end up with a soggy, mushy mess of watery noodles – just by cooking one minute too long. The exact opposite of al dente. So when you’re cooking zoodles, remind yourself that your intention is simply to heat them up and not really to “cook.” I failed miserably at this in the beginning.

Today, I end up with perfectly crisp, al dente noodles every time. Here’s how…

1. Eat Zucchini Noodles Raw

Raw zucchini noodles on a plate with fork.

The best way to get the crispiest, most al dente noodles? Keep them raw. Yep, that means no cooking whatsoever. Spiralize, mix with your favorite ingredients and serve. Not only is raw the easiest and fastest method, but the noodles are just as delicious cold as they are warm. Think of raw cucumber – you don’t need to cook that to eat it do you? Cold zucchini noodles are no different. And mixed with a cold avocado cucumber sauce or pesto sauce for zucchini pasta caprese….they’re delish!

If your zucchini is room temperature, simply mixing the noodles with a hot sauce, like a bolognese, also warms the noodles. So you’ve cooked without cooking! Isn’t that the best? And that’s why raw always wins as my favorite “cooking” method.

2. How to Microwave Zucchini Noodles

Zucchini noodles in a microwave safe glass bowl.

For the speediest cooking of your zucchini noodles, a microwave can’t be beat – which is why it’s my second favorite cooking method. Just pile all your noodles in a microwave-safe dish and cook for one minute. Depending on the amount of noodles you have you may need to cook longer, though I would recommend 30-second increments to prevent over-cooking. Then, divide your noodles between serving plates and top with your favorite sauce.

3. How to Sauté Zucchini Noodles

Zucchini noodles in a saute pan.

If you’re already cooking on the stovetop, sautéing your noodles may be the easiest. Just add one tablespoon of olive oil or avocado oil to a pan and sauté for 1-2 minutes. This is a perfect cooking method if you’re making zucchini pasta with lemon garlic shrimp – or something similar. But I find that if I’m adding a bolognese or other sauce to the noodles, I’d prefer not to have the extra oil on the noodles.

4. How to Boil Zucchini Noodles

Zucchini noodles in a pot with water.

When I first started making zucchini noodles, this was the method I used the most. It’s quite simple to boil a pot of water, toss in your zucchini noodles and cook for one minute. It’s similar to cooking frozen veggies on the stovetop. And once your noodles have cooked, drain the noodles in a colander and serve. If you’d like them super dry, blot them with a paper towel before serving.

5. How to Bake Zucchini Noodles

Zucchini noodles on a baking sheet next to a container of salt.

Baking zucchini noodles is the method I use the least as it’s the most time-consuming and labor-intensive. At first, I thought the noodles would be crispier and more spaghetti-like, but the difference is negligible. For the added time and energy, I much prefer any of the other methods.

But if you want to give it a go, preheat your oven to 200 degrees fahrenheit. Line a baking sheet with a paper towel and evenly distribute your noodles on top. Then, sprinkle with sea salt. The sea salt helps to draw out the moisture while the paper towel soaks it up. And no, the paper towel won’t catch fire at such a low temperature. Cook for 10-15 minutes, then remove from the oven and gently squeeze the noodles in the paper towel to wring out any additional water.

The Best Zucchini Noodles Recipes

Five plates of zucchini noodles made different ways.

Tips & Tricks

After making, eating and cooking zucchini noodles for several years I’ve learned a few tricks of the trade. Here are a few tips to get you started:

  • If you’re using my favorite spiralizer to make your noodles, you’ll end up with super long strands. In order to more easily serve your guests, just use a pair of kitchen scissors to snip through some of the strands.
  • Make your zoodles ahead of time! This is the best time-saving tip. After you’ve spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They’ll stay fresh for 2-3 days.
  • Larger zucchini are easier to spiralize and will yield more noodles. For serving sizes, plan on one medium zucchini per person.
  • To peel or not to peel the zucchini? I don’t peel the zucchini before spiralizing as I love the added green color in my dish and extra nutrients it provides, like dietary fiber.
  • Don’t forget to make zucchini ribbons and spiralize lots of other veggies, such as carrots, squash, eggplant, potato, beets and parsnips. Get creative!
  • And lastly, remember that there’s so many more vegetables that you can spiralize, in addition to zucchini noodles. Check out my Spiralizer Beginner’s Guide with the 10 vegetables I spiralize most frequently. And expand your veggie recipe repertoire with the new Vegetable Sheet Cutter. It’s seriously amazing.
Lisa in her kitchen with several plates of zucchini noodles.
Zucchini noodles on a white plate.

Easy Garlic Parmesan Zucchini Noodles (Zoodles)

4.99 from 86 votes
Prep: 5 minutes
Cook: 2 minutes
Total: 7 minutes
Servings: 2 servings
Author: Lisa Bryan


Learn how to make and cook zucchini noodles "zoodles" – the best way! This garlic parmesan zucchini noodles recipe is easy and delicious. It's also low-carb and keto friendly and has just four ingredients. Make sure to watch my video below for the complete step-by-step zucchini noodle tutorial!



  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 medium zucchini
  • 2 tablespoons grated parmesan
  • kosher salt and ground black pepper, to taste


  • Slice the ends off the zucchini and place it on your spiralizer. Turn the spiralizer and create zucchini noodles.
  • Heat the oil in a large pan on medium heat. Add the garlic and sauté for 30 seconds. 
  • Add the zucchini noodles and toss them for one minute, just to warm through, then turn off the heat. 
  • Sprinkle on the grated parmesan along with salt and pepper, give them another toss in the pan, then serve them up. 

Lisa’s Tips

  • Don’t forget to read all the notes and tips in the blog post above. You’ll soon be an expert at zucchini noodles as well!


Calories: 119kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 96mg | Potassium: 511mg | Fiber: 1g | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 36.1mg | Calcium: 96mg | Iron: 0.7mg
Course: Appetizer, Main Course
Cuisine: American
Keyword: How to Cook Zucchini Noodles, How to Make Zucchini Noodles, zucchini noodles, zucchini noodles recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This post was originally published December 2015 and updated June 2017, December 2019, and today, to include new content, photographs and a video. 

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


    1. Great! I’m always adding new recipe to the website (as it’s my favorite kitchen tool). You can subscribe to be notified of new recipes too!

  1. Thank you for all the info. I’m new to zoodles and can’t wait to try them. I enjoyed your video, it was very helpful!
    I would like to be on your email list. 
    Thank you

    1. Thanks Marsha! Glad you enjoyed the post. And make sure to subscribe to my email list on my website. :)

  2. After my attempts today at using the KitchenAid spiralizer attachment I’d agree that there are some drawbacks to that particular model of spiralizer. The size and shape of the food has to be obviously quite uniform or you’re in trouble quickly. The attempt at spiral cutting of a red bell pepper was a total fail. But the short zucchini, the red onion, the sweet potato, the regular potato, and the beets all went “relatively” well. The peeler attachment only works well with very evenly round shaped foods (like apples). On sweet potatoes or potatoes it’s a fail totally. Much better to just peel ahead of time then stick on the vegetable. As far as cooking the zucchini noodles we did the stir fry method and man did they overcook quickly. Less than 2 minutes and completely limp. But it’s okay because they were with the hand chopped red pepper, spiralized onion and some garlic I’d minced and we tossed in some cooked chicken we had in fridge and called it supper My girls loved the sweet potato curly fries and sweet potato chips that I baked per your instructions on your sweet potato fries blog post. Perfectly done after 15 mins in a 425F oven on convection, stirred once, halfway. Tagged you on Instagram :)

    1. Yes, sometimes the spiralizers can take some getting used to and it’s exactly for the reasons you mentioned why I still prefer my Paderno Spiralizer. Granted, it doesn’t have the peeler, but I find I’ve been peeling items (even sweet potato) less and less. The zucchini noodles do cook super fast and most of the time I just toss them around for 30 seconds to warm up. So glad your supper all worked out in the end though! And I’ll definitely look for that photo on Instagram. Thanks for tagging me! :) x

  3. Hi, Great review on spiral slicers. Do you yourself have a website with recipes for clean eating for the squash spaghetti and any other food items?

    1. Yes! You’re on my website. ;) Click the recipes tab above to see all of my recipes!

  4. I’m so excited to get started using my veggeti pro. Thank you for the video. I’d love to see your video on all the different fruits and vegetables to use with it. Thank you again, Debbie

  5. Ho Lisa I’m Elisa and celiac too.. I just discovered zoodle thanks to you, and I really want the Paderno!!! Unfortunately (I’m from Italy) doesn’t have it…which should I buy..? There are some spiralizer but they doesn’t seems as good as Paderno…

    1. Oh that’s strange as Paderno is from Italy. Maybe you could find it in a local store there? Or reach out to Paderno directly on their website and ask them where to purchase locally. :)

    2. Lisa, I’m in the USA and bought two of the Paderno Spiralizers (one for me and one for a friend in FL).  I got mine at Williams Sonoma for $49 USD.   Just go online to  Once in go to the search and search for Paderno Spiralizer.  They offer the 4 blade one for $49.95 USD.  And they do ship.

  6. I’m going to try this tomorrow, have a couple of questions. Do you ever buy the zucchini noodles already spiralized? I think I’ve seen them in stores. I just thought it would cut down on prep time as I get home from work late. I was thinking of using a marinara sauce rather than bolognese, what do you think? Any other ideas for toppings?

    1. You could definitely buy pre-spiralized zucchini. I know how working late goes. :) But I tend to make them at home with a spiralizer because then I can also use organic zucchini. And yes, a marinara sauce would be great as well. Just keep in mind that if you’re cooking the zoodles, they will get more watery and marinara is a thinner sauce to begin with. I’d probably sauté up some spinach and garlic to go along with that. :)

  7. I love how descriptive you were with all the different methods. Thanks for sharing your zoodle knowledge!!

  8. OH man I bought that small hand-held one at a local cooking shop – $20 down the drain. How the hell did you make it do anything like the photo??? I tried zucchini and carrot and all I got was scraps of shit which all caught in the blade. It was stupid. And I couldn’t even return it as it was absolutely impossible to clean. I just purchased your top rated one ($12!!) and am looking forward to it.

    1. Yeah, that small hand-held one is a bust for sure. Hope you enjoy the Paderno spiralizer and have much better luck! :)

  9. I am so excited to have found the Sparfrit spiralizer 1/2 price at Canadian Tire the very first day I had heard of them. At $19;99, I treat my daughter in law to law too. It is 5:20 A< as I look for a good recipe for tomorrow's dinner. I know it will include some ground turkey. So pleased to come across this page as we hare mushy pasta and now I have the confidence to spiral then in the skin on and not to cook them as my sauce will be plenty hot. Many thanks for all the tips from Y'all.

  10. I just looked you up for a method as I have the zoodles draining in a colander.  Never thought to eat them raw. WOW, they taste great.  Thanks so much for the info:) 5 stars

    1. Unfortunately, zucchini noodles aren’t the best to freeze and reheat as they’re 95% water. So they do become a little soggy and mushy when thawed/reheated. I think it’s best to eat them fresh. But I have made a large batch and stored them in the fridge for several days in a ziploc or sealed container before using (ie – meal prep). So that works!

  11. This is great info! I’m saving this as a reference.  I use a julienne peeler myself but I do have a mandolin also.5 stars

  12. I love my spiralizer too ! Been using it quite a bit this year especially with Zucchini, sweet potatoes and carrots. Such a great way to substitute noodles. My kids find it fun to have veggies as noodles which makes it easier for them to enjoy. Thanks for the lovely post. Was great reading.

    1. It’s great that your kids love the veggies noodles. I find that when kids can get involved in the process and actually spiralize themselves, it becomes fun to eat veggies! Glad you enjoyed the post. :)

  13. Lisa this is such a great and comprehensive guide! LOVE IT!! I’m sure it was a lot of hard work to put together so, thank you! My personal fav is the spiralizer – I find the other options too time-consuming and work-intensive! ;)5 stars

  14. I love zucchini noodles and I love that there is different ways of preparing and cooking them. I like to have them in a family meal regularly

  15. Duh, my juilenne tool would work too. Why didn’t I think of that. Lol I always say I need to get a spiralizer. Lol. Thanks for this post and making me think. I def need to eat less wheat pasta

    1. Yes, lots of options and that julienne peeler definitely takes up the least amount of space! But I’m still partial to my spiralizer. ;)

    1. Hi Rick – I tried that when I first started eating zoodles, but I found the difference to be negligible. I also don’t usually “cook” my zucchini noodles, but prefer to eat them raw or warmed up for a minute in the microwave. I like to keep them as crisp and al dente as possible. :)

  16. Hi Lisa – I am a gardener and grow alot of zucchini. Can I make the zucchini noodles from the raw zucchini and then freeze them? That way I can enjoy my produce all year long and don’t have to buy the zucchinis.

    1. Hi Julie! Unfortunately zucchini (especially zucchini noodles) don’t freeze and reheat exceptionally well. That’s due to the fact that zucchini is 95% water, so it always ends up a bit mushy when thawed and reheated. Bummer, I know!

  17. Thank you for this article! I love zucchini noodles and tonight was the first time I used raw zucchini with meat sauce…it was great!

  18. Not sure if my first post went through. Thank you for the great information and tips. Is it worth getting the one with the 5 blades?

    1. Hi Cheryl – I have the three blade version, but either the three or four blade models are great. :)

  19. So I bought the Paderno spiralizer – Which blade do I use. The instructions that came with the machine leave much to be desired (as in they are useless.) Thanks!

    1. ah I’m so glad I’m not the only person! I found Lisa’s site after googling again on youtube hunting for instructions but still not totally getting the different blades!

  20. The newest gadget is the Veggie Bullet–sister to the Nutri Bullet. At $150 I haven’t tried it yet but would love your feedback!

    1. Hi Jack – I just watched the video for it! While it looks cool, my biggest issue would be the fixed width of the chute. If you noticed on the video, they’ve cut down all the sweet potatoes and other veggies to fit inside the chute…so that’s a lot of additional work. That means you wouldn’t easily be able to spiralize parsnips, rutabaga, cabbage, etc (all the other veggies I show on my spiralizer post: So I think it’s more trendy than actually useful. At $150 vs $30 (for the Paderno Spiralizer), I’d definitely still go for the Paderno. My two cents. ;)

  21. What about the electric one I’ve seen at Walmart that looks like a food processor but it’s a spiralizer? Have you seen it? I did enjoy and learn a lot from your article. Good video! I would have liked to hear about clean up of each tool tho.

    1. Thanks – and glad you liked the video! I haven’t seen or heard of that electric spiralizer from Walmart, so will have to keep my eyes peeled!

  22. This is a terrific review. I’m looking for a spiralizer, but just couldn’t figure out which one. You have made my life easier by checking them all out.

  23. I think you have covered all bases here! I have a hand held, but have to admit since I purchased a spiralizer I haven’t used it. I have the same mandolin as you, and I have never used it this way! Will be giving that a go.

    1. The spiralizer wins in my books too! And it’s funny how we tend to grab the mandoline for quick slicing, but it can actually do so much more. Definitely give it a try!

  24. Perfect tutorial, thank you for sharing this! LOVE zoodles – I use a KitchenAid Spiralizer, sauté the noodles, toss with marinara/tomato sauce; and then I dip each forkful of the zoodle/sauce mixture in raw almond butter. Don’t knock it until you try it ;)

    1. The KitchenAid spiralizer definitely makes easy work of zoodles! And I’ll admit I’ve never tried a tomato sauce with almond butter….sounds interesting for sure! I’m intrigued (which usually means I’ll have to try it). ;) x

      1. I sincerely hope you WILL try the combination! I will take full responsibility if you don’t like it, I promise. xx

      2. Lol. I trust you, so don’t doubt it’s delicious! ;) x

  25. I realize you wrote this post years ago now, but thank you so much! this is SO helpful and exactly what I needed/was looking for!!! thank you, thank you!! I’ll be trying the microwave and boiling methods this week!!

    1. Glad it was helpful Meg! I’ll actually be updating this post with a video in 1-2 weeks, so keep your eyes peeled for that as well! :)

  26. I like to use a meat slicer and a knife to make a fetucini noodle instead of spaghetti

    like.It cooks easier with less chance of overcooking and seems to retain more flavor.

  27. To get crisper noodles I might try roasting them at a higher temp tossed in some oil, but for a short time since they’re so thin (and with no paper towel!). Thanks for the inspiration.

  28. its a intersting recipe, as i am trying to try out other recipe. I think thats cucumber they use. i can create my veggie spaghetti, but instead i use white creamy sauce with mushroom and ground beef to add some dynamics

  29. Hi! I’m just going to be REALLY honest here….I have ARFID and I’m trying to “cure” myself… It doesn’t sound like much when you don’t have it but it’s pretty ROUGH when you do… lol So I’m getting braver and I made zoodles last night for the first time EVER to go under my spaghetti sauce. (It took about a month to work up the courage after buying the spiraler… which took debating the idea of even attempting to eat “real zucchini” for over a year… meaning not in zucchini bread… lol My struggle is real …) I just used lite salt & pepper and a little tiny bit of water and sauteed them but they finished up tasting kinda sweet… So Is that how it tastes normally or did not straining them cause it? Did I do something wrong? Or do you or your readers know a way to get rid of the sweetness?

    The sweetness under the spaghetti grosses me out but I made it through okay… nothing came back out… :-|

    Sincerely trying to learn to “Adult” better” lol

    1. Hi there – first, big kudos to you for getting braver and trying new things! Well done! As for the zucchini noodles, I’d try to keep them as raw as possible to reduce any sweetness, and keep them more crunchy versus too soft. After you spiralize them, just heat them in a microwave for 30 sec to 1 min to warm up. Then, sprinkle with salt and pepper. You could even add garlic salt and some herbs to make them less sweet and more savory. Hope that helps! And don’t worry, we’re all still learning to “adult” better. Also, make sure to celebrate your small wins along your wellness journey. Lots of little steps forward! :) x

  30. Hi! Thank you SO much for all these great tips! I just got my first Spiralizer and used it today for the first time. This is the best thing since electricity!!! LOL! Weee!! I made fettucini alfredo out of Zoodles and YUM! I can’t wait to try some of your recipes.

    I’m trying to go into remission from a long term autoimmune illness and working on eating way more raw vegan. Also, I’m Celiac’s so gluten-free…thanks again sooo much for all your great tips. I kept my Zoodles raw and put them in the microwave for 30 seconds. They were super fast to make and perfect! :D

    1. Yay – I’m so happy to hear your first attempt at zoodles turned out fab Gigi! And all the recipes on my website are gluten-free (I’m celiac as well) – so feel free to dig in! :) x

  31. Hey Lisa!!!

    How should I do to get a consistency similar to a regular pasta noodle? Trying to get my boyfriend to eat more veggies but he doesn’t like the crunchy raw zoodles as much as I do. Should I boil them?


    1. Hi Lulu – yes, I’d say boiling is the way to go. Just cook them for approx one minute and strain in a colander. They’ll be tender but not too mushy. Hope he likes them! :) x

  32. Kitchenaid makes a spiralizer attachment! Changed my life. I am a chef, hand cranking all those veggies can wear out your arm. If you have a kitchenaid, opt for this bc it’s the same price as the hand crank one.

    1. I intended to buy the add-on for my Kitchenaid mixer but it is over 70.00 on Amazon and the “high end” spiralizer was only 24.00 so I bought that.

      1. They’re both great options – just comes down to personal preference. :)

  33. Thanks for sharing these tips! I often find that when I make zucchini noodles, they are always much too watery and gooey in my bowl. I try to pat them out beforehand with some paper towels, but that hasn’t been successful. Maybe I am cooking them too long? I usually saute them for about 3-4 minutes with a bit of grapeseed oil. Appreciate any input you might have!

    1. Yes, I’d just saute them for a minute or two. You really don’t want to “cook” them, just heat them up. The longer they cook the more watery they’ll become. I’d also go very minimal with the oil. Hope that helps!

  34. Thank you for sharing, I found this fabulous brand new machine at a DI store in Utah and thought this might be the answers to helping my husband eat healthier now that he is diabetic. We just love zucchini and this is perfect.

    1. Wonderful Sherry! Zucchini noodles are the perfect replacement for pasta and great for those who are gluten-free and/or diabetic. I’ve got several recipes on this website and add more all the time. :) x

  35. Thank you so much for sharing all of these handy tips! My favorite zucchini noodle tool is definitely the spiralizer – so easy and fun to use :) And I love making zucchini noodles in a skillet with homemade pesto.

    1. Once you use the spiralizer I think it’s hard to use anything else. ;) And oh yes, homemade pesto on zucchini noodles is soooo good! xo