Zucchini Noodles

Origin

Zucchini noodles are a modern health-food innovation rather than a historic pasta. They rose with spiralizers and paleo/keto cooking as a vegetable-forward alternative to wheat noodles.

How to make them

1. 01

   Spiralize or julienne raw zucchini into long strands.

2. 02

   Pat dry to reduce water.

3. 03

   Eat raw, or sauté 1–2 minutes so they soften without turning soggy.

4. 04

   Sauce lightly—pesto, marinara, or sesame work well.

Storage

Store spiralized zucchini refrigerated 2–3 days on paper towels. Sauce just before serving to avoid excess liquid.

Popular dishes

• Zoodle Pesto Bowl

  Raw or barely warmed zucchini with basil pesto and cherry tomatoes.

• Garlic Shrimp Zoodles

  Quick sauté with shrimp, garlic, and chili flakes.

• Zoodle Marinara

  Lightly warmed zucchini strands with bright tomato sauce and basil.

• Asian Sesame Zoodles

  Cold zucchini noodles with sesame-soy dressing, cucumber, and scallion.

• Zoodle Carbonara-Style

  Quick skillet zoodles with egg, cheese, and crispy pancetta or turkey bacon.