Zucchini noodles is the best low-carb alternative to replace healthy natural pasta and a great way to add more vegetables to your diet, if you are a pasta lover.
Zucchini is full of fiber, vitamin C, vitamin A and vitamin K, and with only 19 calories and 3.5 grams of net carbs per cup, you can feel great about eating it to your heart’s content.
Eating zucchini in noodle form can also be a textural delight — but only if you do it right. If prepared incorrectly, it can be a slimy, soggy mess. Zucchini noodles are incredibly easy to make, and the more you try to complicate them, the higher chance you’ll run into issues.
How to Make Zucchini Noodle
There are multiple ways to make zucchini noodles — with and without a spiralizer. Regardless of the method you choose, keeping the peel.
You have all the fiber in that peel, plus that beautiful colour. You’ll also end up with some little zucchini nubs, which you can chop up and use in other dishes over the following couple of days.
Tool Use to Make Zucchini Noodles
Spiralizer is my best favorite to make plant-based noodles. It can create long, thick, beautiful noodle strands. They’re also fast and easy to use. You can buy a hand-held spiralizer. It requires a little more work and the strands aren’t as thick, but it works!
- Julienne Peeler
- A knife.
A knife works well when making zucchini lasagna noodles. While you could use a knife to make spaghetti strands, I don’t recommend it. It’s time-consuming and really hard to get the noodles in the right shape and size.
Easy Steps to Make Zucchini Noodles Using A Spiralizer
Select your tools. For spiral shaped zucchini noodles, use a spiralizer tool. Handheld, stand alone manual appliance, or attachment for a stand mixer. If you plan to cook the noodles, use a thicker blade. This results in larger zucchini noodles. When cooked, larger zucchini noodles maintain their shape better and have more of an al dente texture.
Wash and dry the zucchini. Budget approximately one medium-sized zucchini per serving of zucchini noodles.
If you plan to make spiralized zucchini noodles, trim the top of the zucchini.
Secure the zucchini onto your spiralizer appliance. This spiralizer uses a long metal skewer pushed through the center of the zucchini on one end. The other end is held in place with a plate covered in sharp spikes.
Turn the crank handle to push the zucchini through the spiralizer blades. Place a bowl on the other end to catch the zucchini noodles as they come out through the spiralizer.
Continue to rotate the crank until you hit the end of the zucchini.
Other Options for cooking Low-Carb Zucchini
Zucchini noodles can be served raw with a hot sauce poured over the top, which would lightly cook the noodles on the plate. I stir-fried the noodles in hot coconut oil, just briefly for 2 minutes before serving. Just enough to wilt them. The texture was similar to al dente pasta. Zucchini is a neutral-tasting vegetable and the noodles were a wonderful foil to spicy tomato sauce, topped with feta cheese.
The Bottom Line
Zucchini noodles are the best alternative to replace the natural pasta and a great way to reduce calories and add veggies to all kins of dishes from pasta to salads to stir-fries.
One of the best ways to use zucchini to replace from a pasta substitute to a salad star, these healthy and low carb noodles make for some delicious meals.
Here’s everything you have ever wanted to know about the zucchini noodle – prepping, cooking, storing, freezing, nutritional benefits, and plenty of zucchini noodles recipes.
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Zucchini noodles are the best low-carb alternative to replace healthy natural pasta and a great way to add more vegetables to your diet if you are a love pasta lover.
Zucchini is full of fiber, vitamin C, vitamin A, vitamin K, and with only 19 calories and 3.5 grams of net carbs per cup, you can feel great about eating it to your heart’s content.
1 piece of chicken breast
⅔ cup almond flour
2 ½ tbsp olive oil
½ cup butter
2 ½ lemons
⅔ cups chicken broth
½ tbsp capers
⅓ cup chopped parsley
2 drop of doTerra Lime essential oil
2 drop doTerra Oregano essential oil
Cover chicken breast with plastic With a mallet or heavy pan, pound chicken breast until thin (about 1/4-inch). Remove plastic wrap and season chicken with lime essential oil, salt and pepper. Sprinkle with almond flour until coated.
Heat 2 ½ tbsp olive oil in a skillet over medium-high Add chicken breast and cook 4 minutes, then flip and cook 4 minutes more, or until no longer pink in the middle. Transfer to a plate.
Reduce heat to medium-low and add butter. When melted, add 5 tbsp lemon juice, oregano essential oil and the chicken broth. Increase heat to medium and simmer 5 minutes, until liquid is slightly
Meanwhile, peel zucchini lengthwise with a vegetable peeler into long, thin (Alternatively, use a spiralizer or a sharp knife.) Add to the sauce and cook 3 minutes, until “noodles” are softened.
Return chicken to the pan with the noodles; stir in capers and chopped parsley. Cook 1 minute more to warm through. Divide onto plates and enjoy!
If you do not own a spiralizer, simply use a vegetable peeler to create ribbons.
No matter what equipment you have, there’s an easy way to make vegetable noodles that will work for you!
- Category: Dinner
- Cuisine: Western
- Serving Size: 1
- Calories: 515
- Sugar: 0
- Sodium: 331mg
- Fat: 39g
- Saturated Fat: 17g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 33g
Keywords: Zucchini Noodles
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Integrative Nutrition & Life Coach | Aromatherapist