Now there’s a, smart substitute to make your favorite recipe, Most people make their zucchini noodles by using handy, Next, you need to decide how you want to make and spiralize your zucchini. Zucchini’s flavor is mild, so zoodles take on the notes of your sauce and toppings. There are ways you can create zucchini noodles without a spiralizer. They’re also a super healthy choice: low in carbs, low in calories and completely gluten-free. Most people make their zucchini noodles by using handy kitchen tools called spiralizers. Align your zucchini sideways so its end meets the blade. (We use this brand.) How To Make Zucchini Noodles Without a Spiralizer In case you can’t tell yet, I’m a huge fan of this counter top spiralizer (and am not affiliated with it in any way). But the thing I like the most about this dish is how it makes serving vegetables so incredibly fun. One large-ish zucchini from the garden like these will make one giant heaping plate of noodles. Use a vegetable peeler. Make sure that the zucchini only cooks slightly, to preserve its fresh, crunchy texture. Apply light pressure with a vegetable peeler along the sides of the zucchini. Next, you need to decide how you want to make and spiralize your zucchini. But, if it’s not in your budget or you don’t have the kitchen space, you can try a hand-held spiralizer , a julienne peeler , or even a knife. You’ll love this light, delicious alternative to pasta that you can make any night of the week! Simply run a vegetable peeler along the outside of the zucchini, using light pressure as you do so to make thin ribbons of zucchini. Those long curly strands are zucchini noodles. Don’t have a spiralizer on hand? This will leave you with two straight pieces that are smaller, but easier to spiralize. You can eat your cooked zucchini noodles by themselves or you can add some sauce, cheese, or other add-ons. They know that it’s not just important to learn how to make these veggie noodles, but also understand how to make them taste great. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community. Now what? Zucchini noodles are incredibly easy to make and have on hand whenever the urge to make a healthy meal strikes – even without a spiralizer! Simply put, you can layer on loads of these spindly spirals, practically guilt-free. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Hold one zucchini parallel to the counter, and place one end of the zucchini against the blade of the spiralizer. You can also use 2-3 regular grocery store zucchinis. Instead, you’ll add some oil to a large skillet over medium-high heat. Fortunately, you can learn how to make zucchini noodles without a spiralizer – here’s how to do it. Before you do anything else, make sure you squeeze the extra liquid out of your veggies. 1 cup of raw zucchini noodles has around 20 calories and 5g of carbohydrates. The lean, green spirals are thin slices of zucchini, styled to mimic the look of pasta. This method works well if you want a thicker zucchini noodle that will hold a ton of sauce! That’s it! When you do, you’ll be able to make a strip of zucchini noodle that can be cooked just like your favorite pasta. Zucchini is the perfect choice as a pasta substitute, since it has a much milder taste than many other vegetables. Taste of Home is America's #1 cooking magazine. 1 cup of cooked spaghetti has about 200 calories and 40g of carbohydrates. In fact, just one cup of raw zucchini noodles has only 20 calories and 5 grams of carbohydrates. Check dozens of our favorite recipes to serve with zucchini noodles. . You may want to add some seasonings as you make your zucchini noodles, too, like salt, garlic, and olive oil. To make a batch of zucchini noodles without a spiralizer or with a spiralizer, you’ll need about one and a half to two pounds of zucchini (the equivalent of two or three large fruits). Add the raw zucchini noodles (with your spices, if you so choose) and cook for a minute or two. Add oil to a large nonstick skillet over medium-high heat. Peggy is a Senior Food Editor for Taste of Home. These al dente zucchini noodles that you make will be quite thin and release more water than the other types. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. In her spare time, you’ll find her thumbing through vintage cookbooks or testing out recipes in her tiny kitchen. Editor’s Tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy. Work this way until you get to the core. Spiralizers are inexpensive and easy to use. You’ll end up with wide, fettuccine-like slices. Being careful not to cut your fingers, carve a few strips from the zucchini. In my carb-loving mind, I thought, why would anyone want to forsake the cozy comfort-food flavor of, say, a fettuccine Alfredo or saucy skillet with penne pasta?