8 Zesty Zoodle Recipes (2024)

You can’t look anywhere on Pinterest these days without seeing something about Zoodles. Noodles made from zucchini are growing in popularity as a healthy alternative to pasta, and with good reason. With zero carbs and being gluten free, zoodles are a great option for vegetarians and those of us just trying to eat healthier. Oh, and they are so fun to make! If you don’t have a spiralizer, you should check out this affordable option on Amazon (affiliate link), which we’ve heard rave reviews about. Once you’ve got your zoodles, it’s time to put them to work with these delicious dinner recipes.

8 Zesty Zoodle Recipes (1)

Source: Eat-Yourself-Skinny.com

1. Zucchini Noodles with Creamy Avocado Pesto

Pesto makes everything better in my opinion, especiallywhen you’re foregoing traditional pasta. You’ll hardly recognize the zoodles in exchange for your carby favorite in this creamy avocado pesto dish. It’s healthy, has minimal ingredients and will make you feel great about eating such a healthy meal!

Head over toEat-Yourself-Skinny.comfor this simple recipe, and you’ll also find other great tips on living the skinny life.

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Source: DamnDelicious.net

2. Chicken Zoodle Soup

Nothing is as comforting as a big bowl of chicken noodle soup on a cold day, or when you’re feeling under the weather. You can make an even healthier option by tossing the egg noodles and adding some zoodles! This healthy soup is packed with veggies and herbs, and will get you feeling in tip top shape in no time!

DamnDelicious.netbrings us this tasty recipe. You will find tons of other inspiring meals when you visit!

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Source: SkinnyTaste.com

3. Chicken & Zucchini Noodle Caprese

Caprese ANYTHING is a winner in my book. You simply can’t go wrong with big hunks of mozzarella, tomatoes and basil, am I right? This version packs some extra protein by adding chicken, and you’ll be sitting down to the table to devour it in just 15 minutes!

You’ll want to grab this recipe ASAP, so check outSkinnyTaste.com!

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Source: GimmeSomeOven.com

4. Zoodles Marinara

Sometimes you just want a big bowl of spaghetti and that’s that. If you’re going for a carb and gluten-free version, nothing is more simple than this Zoodles Marinara recipe. The best part is that zoodles take about 2 (TWO!) minutes to cook! No waiting for that big pot to boil, my friends. Combine with this thick and hearty marinara and you’ll be fooling your belly in no time.

Grab this recipe over atGimmeSomeOven.com. We guarantee you’ll find other tantalizing meal ideas too!

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Source: PinchOfYum.com

5. 15 Minute Spicy Shrimp With Pesto Noodles

Need some protein, but are a vegetarian? This 15 minute spicy shrimp meal will make you happy. Pretty much the hardest part is waiting for the shrimp to cook (which won’t take long, because it’s shrimp!), because then you’ll just be adding them on top of raw zoodles and coating with pesto. Winner!

PinchOfYum.comhas this recipe and a few other great ideas for using your zoodles!

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Source: DomesticSuperHero.com

6. Spicy Thai Zoodles

Need a little kick in your dinner? This Spicy Thai Zoodle recipe will get your taste buds talking. Red pepper, sriracha and ginger give this recipe a burst of flavor, along with some awesome veggies. It’s a healthy dinner that will send you to bed happy!

You can snag this recipe over atDomesticSuperHero.com!

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Source: FoodEFile.com

7. Baked “Ziti” Zucchini Zoodles

Pasta dishes are a pesonal fav of mine and that’s why this healthy option is so appealing. Cheese and hearty sauce is enough to distract me from the missing white pasta! Cooking both on the stovetop and then sealing the deal in the oven makes this recipe just plain delicious.

VisitFoodEFile.comto get this recipe for yourself, as well as many more!

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Source: GetInspiredEveryday.com

8. Creamy Roasted Red Pepper Zucchini Noodles

Can this meal look any more delicious? The creamy roasted red pepper sauce is homemade and worth every ounce of effort. It’s packed full of flavor and coupled with the zoodles, will help you meet your veggie quota for the day!

You’ll find this recipe atGetInspiredEveryday.com, along with Adventure and other Lifestyle tips!

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Karly Wood

Editor at Red Tricycle

I'm a born and bred Southern California native and currently the managing editor at Red Tri. I get to share my life with my husband of 13 years and our beautiful, 5-year old daughter. In my free time you'll catch me cheering for the Dodgers, cooking, baking, reading, crafting and probably watching a little HGTV!

8 Zesty Zoodle Recipes (12)

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8 Zesty Zoodle Recipes (13)

Karly Wood

I'm a born and bred Southern California native and currently the managing editor at Red Tri. I get to share my life with my husband of 13 years and our beautiful, 5-year old daughter. In my free time you'll catch me cheering for the Dodgers, cooking, baking, reading, crafting and probably watching a little HGTV!

8 Zesty Zoodle Recipes (2024)

FAQs

How do you cook zoodles so they're not soggy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

What's the difference between a noodle and a zoodle? ›

Overall, zucchini noodles come out ahead in most of the nutritional categories, though pasta is higher in protein. While pasta also has a higher amount of dietary fiber, it is high in soluble fiber while zucchini is high in insoluble fiber. Both are important for a well-balanced diet.

Are zoodles healthier than pasta? ›

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

How do you get excess water out of zoodles? ›

Sprinkle salt on the vegetables and let them sit overnight (or at least 6-8 hours), if possible. Remove the salt and the excess water by flushing in running water, then draining well and pressing between layers of paper towels before cooking them or by spinning the vegetables in a salad spinner.

How do you cook zucchini so it doesn't get mushy? ›

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Should you salt zoodles before cooking? ›

So how do we get all this water out of the zucchini before cooking!? The secret is salt and a process called disgorging! After using a spiralizer to turn your zucchini into noodles (I use this spiralizer - click here) you need to liberally salt your zucchini noodles.

Are zucchini noodles high in carbs? ›

Zucchini Noodles (1 cup, sliced) contains 3.5g total carbs, 2.4g net carbs, 0.4g fat, 1.4g protein, and 19 calories.

How many calories are in 2 cups of zucchini noodles? ›

Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber.

What is a serving size of zoodles? ›

A note on serving size

We recommend spiralizing just about 1 pound of zucchini per serving (for a large, lunch or dinner-sized meal) – that equates to about two medium sized zucchinis or 2 cups, cooked. With regular wheat spaghetti, the serving size is less than 1 cup cooked – actually, about 3/4 heaping cup.

Why do you soak zucchini in salt water? ›

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

How to prevent zucchini from getting soggy? ›

If you've got the time, try salting and draining your zucchini. This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

How do you make zucchini less wet? ›

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

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