These zoodles recipes will make you a fan for life. Turning zucchini into noodle-like swirls makes a healthy pasta substitute and I include lots of tips so they won’t be soggy. Which one will you make first?
Who else is excited that spring is almost here?
We’ve had a fairly mild winter here in the Northeast compared to other years, and I can’t wait to start prepping and planting my family’s organic vegetable garden. We always seem to reap a bumper crop of zucchini. What to do with all that zucchini? I love to make zucchini noodles!
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You can make zucchini noodles using a spiralizer (I love my Paderno Spiralizer). It turns zucchini into long noodle-like swirls which make a wonderfully healthy pasta substitute. They’re called zoodles for short, and they’ve quickly become one of my family’s favorite foods.
If you don’t have a spiralizer, you can also make the zoodles by hand with a julienne peeler. Either way, they are fun to make and very fun to eat too.
Today, I’ve compiled six of our favorite zoodles recipes for you to enjoy!
Traditional spaghetti and meatballs with a healthy twist: this time the spaghetti is made from zucchini! While the meatballs simmer in a savory gluten-free Italian red sauce, the zoodles are cooked in a skillet on the stove. When done, they’re covered with the homemade red sauce, topped with meatballs, and dinner is ready!
Beef Stroganoff takes just ten minutes to prepare and twenty-five minutes to cook. It’s a great weeknight meal when you need to make dinner in a pinch, and it’s the ultimate comfort food with its succulent strips of meat tossed in the creamiest mushroom sauce over a bed of tender pappardelle-style zoodles.
This super-delicious, super-immune-boosting zoodle soup with the tenderest bite-sized meatballs is incredibly quick and easy to make. All you need to do is combine all of the ingredients for the mini meatballs, roll them tightly together, and pop them into the healthy bone broth as it simmers on the stove with the baby bok choy and zucchini noodles. The meatballs cook right in the soup, and the zoodles add a lovely serving of vegetables.
This is our easiest zoodles recipe yet and one of our healthiest and most delicious too (it’s vegetarian, paleo, and gluten free). Freshly cooked zoodles are topped with the creamiest basil and pistachio pesto. The tender and subtly crunchy zoodles are definitely made to be paired with this heavenly pesto sauce.
This Bolognese sauce is a quick and simple twist on the classic Italian meat-based red sauce. Cover the zoodles with the warm and savory Bolognese sauce and top with freshly grated Parmesan cheese.
Turn zoodles into an elegant dish for any special occasion by accompanying them with a wonderful homemade clam sauce. In just 35 minutes, you can be enjoying this incredibly delicious and satisfying update on an Italian classic: zoodles alle vongole.
There you go. Which one will you make first?
And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!
More Zucchini Recipes You’ll Love
Skillet beef and zoodles are tossed in the tastiest brown gravy. Yum.
Zucchini is delicious raw, especially when it is marinated before being added to a this lemony salad.
This is a delicious low-carb keto zucchini lasagna!
Easy, healthy stuffed zucchini boats are like pizza on a zucchini!
These little grilled zucchini roll ups make an amazing appetizer.
Crunchy baked zucchini chips are an incredibly healthy snack!
A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!
This cheese lover’s zucchini casserole tastes like pizza!