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how to cook zoodles
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5 from 1 vote

How to Make Zoodles

I will show you how to make zoodles without a spiralizer! It is so easy. You can use a mandoline, a cheap and small handheld spiralizer, a potato peeler, or even a box grater to get the job done. And then I will teach you how to cook zoodles so that they don't turn into a soggy watery mess! You really can have perfectly al dente zoodles every time!



  • 1 medium zucchini
  • 1 teaspoon olive oil, or any oil, or butter
  • 1/2 teaspoon kosher salt, more or less to taste

Optional add ins

  • 1 clove garlic, smashed and sliced thin
  • 1 dash black pepper
  • 1 dash red pepper flakes
  • 1/4 cup Parmesan cheese, shredded


  • Spiralize your zucchini using an official spiralizer, a mandoline (using the julienne blade), a handheld spiralizer, or a potato peeler or julienne peeler. Or a box grater if you are desperate. (You can also just slice thin strips of zucchini with a sharp knife.)
  • Once you have your zoodles made and ready to go, heat a 12 inch skillet over medium high heat. When the pan is very hot, add 1 teaspoon olive oil (or fat of your choice).
  • (At this point, if it fits with what your final dish is, I like to add a small clove of minced garlic to the pan. This is optional!)
  • Add the zoodles into the pan. You only want to add about 1 medium (or 2 small) zucchinis worth of zoodles into the pan at one time. This will help the liquid cook off and give you perfectly al dente zoodles. 
  • Saute the zoodles over medium high heat for 1-3 minutes, until al dente. They will continue to soften after you take them off heat, so err on the side of taking them off too-crisp. 
  • Once you have removed from heat and are ready to serve, toss with about 1/2 teaspoon kosher salt. Voila! Your zoodles are ready to be paired with your favorite sauce.
  • If you are making this for a bigger crowd, remove the cooked zucchini from the pan and keep warm. Repeat the process of cooking the zucchini in batches until you have the desired amount. Plan for 1 medium zucchini per person (if you are serving it as a main dish). 

Zoodles with Garlic and Parmesan:

  • If you want to make zoodles as a tasty stand-alone meal, add in some crispy garlic and cheese. Spiralize the zucchini as usual. Heat the olive oil over medium high heat. When it is hot, add 1 clove of sliced garlic. Cook until lightly browned and just starting to crisp, about 1 minute. Remove the garlic from the pan and set aside, if you want it crispy (otherwise just leave it in the pan.) 
  • Add the zoodles and cook for 1-3 minutes until al dente. Remove from heat and sprinkle with crispy garlic, 1/2 teaspoon kosher salt, a dash of black pepper, a dash of crushed red pepper, and a sprinkling of shredded Parmesan cheese. Toss and serve. It is one of my favorite light and easy lunches!


Serving: 1 g, Calories: 172 kcal, Carbohydrates: 8 g, Protein: 12 g, Fat: 11 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 17 mg, Sodium: 1581 mg, Potassium: 550 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 618 IU, Vitamin C: 36 mg, Calcium: 334 mg, Iron: 1 mg