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How to Cook Zucchini Noodles

Perfectly al dente zucchini noodles made without a spiralizer in under 10 minutes. Includes the no-soggy technique and an optional Garlic Parmesan variation.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 1 portion
Course: Main Course, Side Dish
Cuisine: American
Calories: 172
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium zucchini Spiralized using mandoline, handheld spiralizer, peeler, or box grater
  • 1 tsp olive oil Or butter or any cooking fat
  • 0.5 tsp kosher salt Added AFTER cooking, not before
  • 1 clove garlic Optional. Smashed and sliced thin.
  • 1 dash black pepper Optional
  • 1 dash crushed red pepper flakes Optional
  • 0.25 cup Parmesan cheese, shredded Optional. For Garlic Parmesan Zoodles.

Equipment

  • 12-inch skillet
  • Mandoline with julienne blade or handheld spiralizer

Method
 

  1. Spiralize the zucchini using a mandoline with julienne blade, handheld spiralizer, potato peeler sliced into strips, or box grater. Aim for thicker noodles.
  2. Heat a 12-inch skillet over medium-high heat until very hot. Add 1 tsp olive oil and let it shimmer.
  3. Optional: Add sliced garlic to the hot oil and cook 1 minute until lightly golden. Remove and set aside for crispy topping, or leave in pan.
  4. Add only 1 medium zucchini worth of zoodles to the pan at a time. Do not overcrowd.
  5. Saute over medium-high heat for 1 to 3 minutes until just al dente, tossing occasionally. Remove slightly before fully tender as they continue to soften off heat.
  6. Remove from heat. Toss with 1/2 tsp kosher salt immediately before serving. Never salt during cooking.
  7. For Garlic Parmesan Zoodles: top with crispy garlic, black pepper, red pepper flakes, and shredded Parmesan. Toss and serve right away.

Notes

Cook in batches of 1 medium zucchini at a time. Salt only after removing from heat. Thicker noodles hold up better. Raw zoodles can be stored in the fridge between paper towels for up to 1 day before cooking.