You don’t need a counter-cluttering gizmo to make zoodles! Follow all my chef tips and tricks to make these amazing veggie noodles at home in your own kitchen!
OK, I’ll admit, the name is a bit misleading, but I call this method of preparation zucchini spaghetti because the zucchini LOOKS like spaghetti, and I used to call them zucchini noodles to get my kids to eat them (when they were young). And, with 2 net carbs (all vegetable carbs) per serving, you can make this dish a part of your regular keto cooking.
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You can use a spiralizer for this, but if I buy one more kitchen gadget, I think my little kitchen will burst. So, I use a julienne peeler.
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So much smaller, this handy device makes quick work of making long thin strands from veggies. I’ve used it on all sorts of squash, carrots, beets, apples, and more. And, at a fraction of the cost, it’s a win-win in my book.
Keep peeling until you start bumping into seeds. Then, turn the zucchini a bit, and keep going. I don’t like to use the seeded part – I find it makes the dish far too watery. Compost the seeded inner core.
Once you’ve got a bowlful of zucchini noodles, toss them in a hot pan with a bit of butter, one of my flavored butter bombs from my eBook giveaway A few minutes is all it takes – don’t overcook the strands or they get mushy and yucky. They’ll turn a little opaque and the green parts will brighten up considerably when they’re done. A bit of salt, pepper, or your favorite seasoning, and you’re all done!
Serve these zucchini noodles as a side dish with my tasty Greek Meatballs, or go full-out pasta mode with a serving of the Oven-Roasted Tomato Sauce. Give this easy to prepare recipe a try today, and if you jazz it up or want to make this soon, drop a comment below!
Peel zucchini with the julienne peeler. 
Long, thin strands. 
A quick trip in a pan with some butter. 
Cooked on the left, raw on the right.
Zucchini Spaghetti
Ingredients
- 4 each zucchini medium size
- 1 tbsp olive oil or butter
- salt and pepper
Instructions
- You don’t get much easier than this! Wash and trim one 6-8 inch zucchini per person. Use a julienne peeler to make long, thin strands, stopping when you get to the inner seeds.
- Put the strands into a skillet over medium heat with some butter, and cook, stirring often, for 2-3 minutes. Season, and dig in!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Who knew zucchini spaghetti was this easy to make?! I’m totally making this for lunch with leftover bolognese!
What a good way to eat zucchini, especially good for all the tons of zucchini.
These are our go to side dish! I do love them with your meatballs!
Love your amazing idea to making the kids eat this yummy meal. Healthy and yet so quick, easy and delicious option on various dishes.
Such a simple and basic recipe for zucchini spaghetti. Definitely can add your own touches for a more filling dish.
I used to not like zucchini, but here lately I’ve grown to actually love it. Gonna have to give these “zoodles” a try!