I called these zucchini noodles for years just to get my kids to eat them when they were little. Keto zucchini spaghetti gets its name honestly, it really does look like spaghetti once it hits the pan.
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OK, I’ll admit, the name is a bit misleading, but I call this method of preparation zucchini spaghetti because the zucchini LOOI use a julienne peeler instead of a spiralizer, since I did not want another gadget cluttering my counter. It does the same job in a fraction of the space and at a fraction of the cost.
Stop peeling once you hit the seeds in the center. That part turns the dish watery, so I compost it instead of using it.
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Chef Jenn’s Take on Zucchini Spaghetti
The most common mistake with zucchini noodles is using the whole zucchini, seeds and all. The seeded center holds a lot of water, and once it hits a hot pan, that water turns the whole dish soupy instead of noodle-like.
Peel down to the seeds and stop there, rotating the zucchini as you go. Cook the strands for just 2 to 3 minutes, stirring often. You will know they are done when the color brightens and the strands turn slightly opaque. Any longer and they turn mushy.
This is a base, not a finished dish, and that is what makes it work under almost anything. A light butter and herb sauce lets the zucchini flavor come through, while a heavier meat sauce treats it exactly like pasta. Either way, it never turns to mush the way an overcooked wheat noodle would under a heavy sauce.
What You’ll Love About Zucchini Spaghetti
- Looks and acts like real spaghetti, which makes it an easy sell to picky eaters.
- Ready in under 15 minutes, most of it just peeling the zucchini into strands.
- Works under nearly any sauce, from a simple butter finish to a full meat sauce.
Ingredients
- Zucchini – Medium size, one per person as a general guide.
- Butter – Olive oil works too, if you’d rather keep this dairy-free.
- Salt and pepper – To taste, added once the noodles are cooked.
How to Make Zucchini Spaghetti
Scroll down for the full recipe card with exact measurements and printable instructions.
Wash and trim the ends off each zucchini. Using a julienne peeler, peel long strands, rotating the zucchini as you go and stopping once you reach the seeded center.
Set the seeded core aside to compost, and keep only the long peeled strands. Heat the butter in a skillet over medium heat. Add the zucchini strands and cook, stirring often, for 2 to 3 minutes.
Watch for the color to brighten and the strands to turn slightly opaque, then remove from heat right away. Season with salt and pepper, or your favorite herbs, and serve.
Make It A Meal
I serve these under Greek Meatballs or Sausage Parmigiana more than any other way, both give the zoodles something saucy to soak up. For a lighter option, they work just as well under Pork Stroganoff with Dill.
Storage
Store leftover cooked zoodles in an airtight container in the fridge for up to 2 days. Reheat briefly in a hot skillet rather than the microwave, which can make them soggy. These do not freeze well raw or cooked, the texture breaks down significantly once thawed.
Frequently Asked Questions
This recipe runs about 2 net carbs per serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
No, a julienne peeler works just as well and takes up much less counter space. A spiralizer will also work if you already have one.
This usually comes down to using the seeded center of the zucchini, which holds extra water, or overcooking the strands once they’re in the pan. Stopping at the seeds and cooking briefly solves both issues.
Yes, raw zucchini noodles work well in a salad or as a cold side. Cooking them briefly is really about matching the texture people expect from a warm pasta dish.
Add Preferred SourceZucchini Spaghetti
Ingredients
- 4 each zucchini medium size
- 1 tablespoons 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!
Notes
Recipe Card Tips
- Stop peeling at the seeded center. That part of the zucchini holds excess water and makes the finished dish watery.
- Don’t overcook the strands. Look for a slight color brightening and a bit of translucence, and pull them from the heat right away.
- Serve these right away rather than making them too far ahead. They hold up best fresh from the pan, since they don’t reheat or store as well as most keto sides.
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!