How to Make Zucchini Noodles

By Sally Cameron on February 04, 2014

Basics and how-to, Gluten-Free, Side Dishes, the daniel plan, Vegan, Vegetables, Vegetarian

Zucchini noodles? Yes! Long strands of zucchini that look like pasta noodles and taste terrific. Zucchini noodles are a great way to add vegetables to your diet. You will need an inexpensive tool called a spiral vegetable slicer (or spiralizer) to make them, then read this post on how to make zucchini noodles to guide you through. It’s easy.

zucchini noodles |

How to Make Zucchini Noodles

If you are trying to get more vegetables into your diet (and who isn’t), here is a fun was to meet that goal. Zucchini noodles! This cool little tool is called a spiralizer or a spiral vegetable slicer. They are inexpensive and available in many places, and of course on Amazon.

I first encountered one of these gadgets years ago working with a catering company. We used them for creating long, thin strands of bright orange carrots and ruby red beets for garnishes. I bought one and am experimenting with it to expand our vegetable repertoire at home.

zucchini noodles

Making Zucchinin Noodles

Spiral vegetable slicers come with either 3-5 blades for different cuts.  For zucchini, I use the 1/8″ or smallest blade. The other blades store inside the base. Some new models even come with a noodles container for refrigerator storage.

Choose large zucchini, about 8 ounces in size. Wash zucchini and trim ends flat. Center zucchini onto the spiked handle, then center the other end into the circle of the slicing blade. Turn the handle and create long strands of zucchini noodles. There will be a narrow center piece left after you create your zucchini noodles. You can chop it up and cook it with your noodles, discard it, snack on it or do as I do: add it to my dogs food. He loves veggies.

One large zucchini will make enough for two people. Slice extra and keep them in the fridge for a few days when packaged tightly so they do not dry out. Then you can enjoy a quick and healthy dinner after a long day at work.

How to Cook Zucchini Noodles

To cook zucchini noodles, add a tablespoon of olive oil to a hot sauté or fry pan. Add thinly sliced shallot and cook a minute until soft. Add a little garlic and cook 1 minute. Add zucchini noodles and cook until they are softened. Zucchini noodles cook quickly. Season with salt and pepper and serve.  If you enjoy cheese, a sprinkle of Parmesan is nice, but totally optional.

You can use zucchini noodles as a vegan main dish, side dish or as the base for other dishes as you would pasta. In a few days I will post a recipe to use with chicken or fish.

zucchini noodles

To Clean Your Spiral Slicer Rinse it off right away and it cleans up easy. A small toothbrush works well for crevices and blades, if needed. Don’t let it sit around and allow the vegetables to dry and stick. It will be harder to wash.

How to Make Zucchini Noodles

To make Zucchini noodles you will need a spiral vegetable slicer. It is a fun way to add vegetables to your diet. Check links in the post for purchasing options.Cook and eat the noodles by themselves or mix half and half with pasta noodles for a nice combination.
Servings 4


  • 2 large zucchini 8 ounces each
  • 1 tablespoon olive oil
  • 1 large shallot sliced into thin rings
  • 1-2 garlic cloves finely chopped
  • Salt and pepper


  • Wash zucchini and trim ends flat. Place zucchini on the spiral slicer and turn the handle. You may need to hold that base, depending on how well the cups stick to the counter.
  • Heat olive oil in a medium sauté or fry pan. Add the shallot rings and cook until they are softened, about 1-2 minutes. Add the garlic and cook 1 minute. Add the zucchini and cook for a few minutes until it is softened and hot.
  • Season with a sprinkle of salt and pepper and serve as a side dish or as you would pasta.


Serving: 2g
  1. Michelle K - February 4th, 2014

    Thanks! I just ordered the Paderno one via the link! Have been wanting to play with these as I often use spaghetti squash, but want to mix it up a bit. Soon I’ll be seeing what else I can use it on creatively. Thanks Sally for the great info as usual.

  2. Madonna/aka/Ms. Lemon - February 4th, 2014

    While not as attractive as yours (no one does presentation better than you.) I have been making zucchini like this for years. It really is easy and delicious. I sometimes add the yellow squash and carrots for color. We call it our new potato. Now over to check out the site.

  3. Sally Cameron - December 18th, 2017

    Love the addition of carrots for color Madonna. Beets too, but they bleed color so much it’s hard to mix them.

  4. Mary@SiftingFocus - February 10th, 2014

    Sally, I never tire of zucchini but I do tire of finding ways to cook it and make it more interesting. Using a vegetable slicer makes for a fun alternative to the same old sliced or chopped treatment of zucchini. I think I just might have to invest in that little gadget.

  5. Sally - February 11th, 2014

    Me too Mary, and this is a fun way. I want to do other things with it too. Have to experiment. Always trying to find ways to get more vegetables into my husband!

  6. Jason - September 10th, 2014

    How to you store zucchini noodles for year round enjoyment?

  7. Sally - September 10th, 2014

    Hi Jason. Because you make them fresh, they can’t be stored for any length of time. It’s like fresh pasta, needs to be used right away or dried, and I don’t think these would dry well. You could make them a day or two ahead as they are a raw vegetable, enjoy them raw or cooked as I do. Hopefully zucchini is available most of the year where you live.

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