Zucchini noodles, also known as Zoodles, have become very popular among the health-conscious people in recent years. They are fun, easy to make, and have much fewer carbs when compared to traditional pasta. In addition to this, they are also easily digestible.
There are many ways to make zucchini noodles. Here are just some of them.
- You can cut the zucchini into long, thin ribbons using a vegetable peeler.
- Another option is to use a mandolin to slice the zucchini super thin.
- You can also use a julienne peeler to cut your zucchini into thin noodles
- Probably the best way to make zucchini noodles is by using a kitchen gadget called spiralizer. You can get a smaller hand-held one or use the counter top version, both of which will work perfectly.
So, don’t think twice and give these zucchini noodles a try. You will 100% fell in love with these grain-free alternatives to traditions pasta.
20 Fun and Easy Zucchini Noodle Recipes
Pulled Pork and Zoodles
- 2 courgettes/zucchini
- 1 medium-sized carrot
- 1 tablespoon avocado oil
- Couple of handfuls of leftover pulled pork
- A pinch of garlic salt
- First, trim the ends of the zucchini and cut them into noodle-like strips using a julienne peeler (or a spiralizer, if you have one). Do the same with the carrot.
- In a large frying pan, heat the avocado oil and add the leftover pulled pork, breaking it into small pieces using your fingers, as you drop it in. Stir-fry on a lowish heat until the pork is heated through (for a few minutes). Increase the heat and the pork will start to turn crisp and golden at the edges. Once the pork is heated through, add the veggie strips and mix everything together. They will wilt down after 2-3 minutes.
- Add a pinch of the garlic salt and mix well again.
- Serve Hot
2. Rustic Chorizo Pasta
- 1 lb chorizo
- 1/2 sweet onion, diced
- 5 oz can diced tomatoes
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 zucchinis, peeled and spiralized
- Fresh parsley, for garnish (optional)
- In a large skillet, break apart and brown chorizo.
- Remove to a bowl but reserve the juices the chorizo release.
- Next, add onions to the skillet and cook until they become soft.
- Bring the chorizo back to the skillet along with the diced tomatoes, salt, and pepper.
- Simmer for about 10 minutes.
- Option 1: Toss Zoodles with sauce and cook for 5 more minutes.
- Option 2: Serve Zoodles raw topped with the sauce.
- Garnish with parsley.
3. Chow Mein Paleo Style
- 1/2 lb chicken, cut into 1-inch strips
- 1/2 tablespoons ghee
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- 1 small crown broccoli, stem removed and cut into bite-sized pieces
- 1 large carrot, shredded
- 1/2 green cabbage, cored and thinly sliced
- 2 zucchini, spiralized
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fish sauce
- 2-in fresh ginger, minced
- 2 garlic cloves, minced
- 1 teaspoon honey
- 1/4 teaspoon paleo sriracha (optional)
- First, melt ghee in a large wok over medium-high heat.
- Then add in chicken, 1 tbsp. coconut aminos and 1 tbsp. rice vinegar. Stir and cook for 6-7 minutes.
- To make the sauce, thoroughly whisk together all ingredients.
- Toss broccoli, carrot, cabbage, sauce into the wok.
- Cover the mixture and cook for 10-15 minutes (until cabbage is wilted), stirring occasionally.
- Add in zucchini noodles and cook for additional 7-10 minutes.
Paleo Zucchini Noodles with Shrimp and Basil
- 4 large zucchini
- 1/2 to 1 pound large wild-caught shrimp, peeled and de-veined ahead of time
- 4 to 6 leaves of basil, coarsely chopped
- 3 cloves garlic
- 2 tbsps. olive oil
- 2 tablespoons ghee
- Salt and pepper to taste.
- Wash the zucchini well but do not remove the stem because you will need to use it as a handle.
- Slowly grate down the zucchini using a peeler. Discard the stem after you have gotten as much of the flesh off as possible.
- Next, heat the olive oil with the ghee in a large pan over medium heat and sauté the garlic for a minute. Then add the shrimp and sauté for additional 4 minutes (until the shrimp starts to curl and turn pink). Be careful not to overcook.
- Add the zucchini to the cooked shrimp, and cook gently for 2 to 3 more minutes. Remove from heat, and before serving, add the basil, salt, and pepper.
Paleo Spaghetti and Meatballs
- 4 zucchini
- 2 cups Nomato Sauce
- 1 lb ground beef
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh herbs or 1 teaspoon dried herbs and spices
- 2 tablespoons cooking fat (ghee or butter)
- Trim the ends of the zucchinis and cut them into thin slices using a spiralizer or a julienne peeler.
- Mix the ground beef, garlic, onion, and seasonings in a bowl. Divide into 16 meatballs.
- Heat a large pot over medium and melt 2 tablespoons fat.
- Add the meatballs and cook until the outsides are browned.
- Add the nomato sauce and any other seasonings of your choice. Cover and simmer for about 10 minutes.
- While the meatballs are cooking, rinse the Zoodles thoroughly. Add them to the pot and stir in.
- Remove from heat when the meatballs are fully cooked and the Zoodles are done to your likeness.
- Add salt to taste and serve with a mug of broth.
Garlicky Zoodles with Slivered Almonds
- 3 large zucchini, peeled and ends removed
- 3 tbsps. olive oil
- 1 pinch red pepper flakes
- Salt and pepper to taste
- 1/4 cup slivered almonds (if you don’t have slivered just slice up some almonds)
- Spiralize the zucchini using a spiral vegetable slicer.
- Heat the olive oil in a large skillet over medium heat and add the zucchini, red pepper, salt, pepper and half of the almonds.
- Cook for about 10 minutes, stirring frequently.
- Remove to serving tray and sprinkle with the remaining almonds.
Fragrant Herb and Coconut Chicken Soup
For the paste:
- 2 slices lemongrass stalks
- 2 garlic cloves
- 1cm slice ginger, peeled
- 3 spring onions, washed and trimmed
- Small handful coriander (use the stalks for the paste)
- Juice of half a lime
- Handful of basil, stalks and all
- A pinch of salt
For the soup:
- 2 ladlefuls of homemade chicken stock
- 400ml can coconut milk
- 1 teaspoon coconut oil
- 4 large chestnut mushroom, sliced
- Big handful leftover roasted shredded chicken
- 1 courgette/zucchini, top and tailed and sliced into zucchini-like strips using a vegetable peeler.
- Add all of the paste ingredients (except coriander leave) to a blender (or food processor) and blend until smooth.
- Melt the 1 teaspoon in a medium-sized saucepan and fry the paste for a few minutes (until sizzling and aromatic).
- Then pour in the kitchen stock and coconut milk and bring to a simmer, stirring continuously in order to incorporate all the herbs and spices.
- Once the soup base is simmering, add the cooked, chicken, mushrooms, and zucchini and keep cooking for another 5 minutes. Taste, and season with more salt if necessary.
- Serve in bowls, with the coriander leaves scattered over.
Pesto Chicken with Zucchini Noodles (Gluten and Grain-Free)
- 5 cups zucchini noodles (made by using a spiralizer)
- A pinch of unrefined sea salt
- 1 large bunch of fresh basil leaves
- ½ clove of garlic
- ¼ cup olive oil
- 1 teaspoon fresh lemon juice
- ¼ teaspoon unrefined sea salt
- ¼ cup hemp seeds or pumpkin seeds
- 1 tablespoon coconut oil or ghee
- 2 pounds boneless chicken, cut into bite-sized pieces
- ½ teaspoon unrefined salt
- 2 cloves of garlic, minced
- 1 tablespoon coconut oil or ghee
- 1 cup cherry tomatoes, cut in half
- 3 tablespoons pine nuts for garnish
- Place zucchini noodles in a large strainer in the sink and sprinkle with a pinch of salt. Set aside. This will help remove some of the moisture from the noodles.
- To make the pesto, add basil leaves and garlic into food processor and process until completely broken up. Then add olive oil, salt, and lemon juice and continue to process until smooth. Add hemp seeds and pulse until the desired consistency is achieved.
- Next, sprinkle ½ tsp salt over chicken and in a large skillet, melt 1 tablespoon of coconut oil (or ghee) and sauté chicken pieces and minced garlic for 8-10 minutes (until the chicken pieces start to brown)
- In the meantime, dump your noodles onto a clean dish towel and gently pat dry. Then melt 1 tablespoon coconut oil (or ghee) and sauté zucchini noodles for 2-3 minutes in another skillet. Turn off the heat, add the cooked chicken and pesto, and give it a little stir.
- Top with cherry tomatoes and pine nuts, and serve immediately.
9. Veggie Fajita Noodles
- 2 pounds zucchini, washed and ends cut off
- 3 tbsps. avocado oil
- 1 – 8 ounce red bell pepper stemmed, seeded, and cut in half
- 1 – 1 pound sweet onion ends cut off, peeled, and cut in half
- 8 ounces of mushrooms, cleaned
- 1 tsp cumin
- 1 tsp chipotle powder
- 1 tsp chili powder
- 2 Teaspoons sea salt
- 1 Recipe of The Best Guacamole (here is the recipe)
- 1 lime, cut into quarters for squeezing over the top of the finished dish
- To make zoodles, spiralize your zucchini using a julienne peeler. Set aside while preparing the remaining ingredients.
- Cut the bell pepper halves into ¼” strips. Lay the onion halves flat-side down on the cutting board, and slice across the rounded tops into ¼” half-moons.
- Then slice the mushrooms into ¼” slices
- Mix all the spices in a small container and set aside.
- Next, make a batch of guacamole and cut the lime into quarters. Set aside until the meal is ready for serving.
- Preheat a large skillet over medium-high heat.
- When the pan becomes hot, add the avocado oil, sliced onions, and bell pepper, and sauté until the veggies become soft. Then add the sliced mushrooms and the spice mixture.
- Once the mushrooms are softened enough (after a couple of minutes), turn the heat to high, add the zoodles, and cook until they just begin to wilt.
- Serve the fajita noodles immediately with the guacamole and lime wedges.
10. Sausage Pepper Zucchini Pasta
- 2½ pounds zucchini, ends cut off
- ¼ cup extra virgin olive oil
- 1 – 1 pound sweet onion
- 2 red bell peppers, weighing 1 pound total
- 2 cloves garlic, minced
- 2 teaspoons sea salt
- 12 ounces Italian sausage, either hot or mild, we have used pre-cooked links, thinly sliced
- 8 ounces cherry tomatoes, quartered to make bite sized pieces
- Freshly grated parmesan
- Thinly sliced fresh basil
- Sea salt
- Freshly ground black pepper
- Use a julienne peeler (or a spiralizer) to make a noodle out of the zucchini. Set aside.
- Cut off both ends of the onion and cut it in half from the top to the bottom. Peel each half and lay them flat side down on the cutting board. Slice across the rounded top into ¼” half-moon slices.
- Remove the stems and seeds from the bell peppers, and cut them in half. Cut each half into ¼” strips lengthwise.
- Make sure that the rest of the ingredients are prepared before turning on the stove. We have used precooked Italian sausage links that were thinly sliced, but in case your sausage isn’t cooked, make sure to brown it before beginning to sauté the veggies.
- Place a very large skillet (15″ wide x 4″ deep) over medium-high heat.
- When the pan becomes hot, add the olive oil, sliced onion, and bell peppers, and sauté until the vegetables start to soften.
- Then increase the heat to high and add the minced garlic and sea salt. Sauté for about 30 seconds (or until fragrant). Add the Italian sausage and the zucchini noodles, sauté just until the zucchini noodles are tender but not soft.
- Remove the pan from the heat, and toss the cherry tomatoes together with the zucchini pasta.
- Serve immediately with the fresh basil and parmesan!
11. Buffalo Chicken Zucchini Noodle Bake
- 1 lb boneless skinless chicken breast, cooked and chopped
- 3 small zucchini, cut into noodle-like strips
- 1 medium stalk celery, finely chopped
- 1 tablespoon ghee (or butter)
- ½ cup organic sour cream full-fat kind
- 2 tablespoons red pepper sauce
- 3 tablespoons unsweetened canned pumpkin puree
- ¼ teaspoon garlic powder
- ½ teaspoon ground mustard spice
- 1 1/2 tablespoons Parmesan cheese
- 2 tablespoons red bell pepper, chopped (optional)
- 1/3 cup cheddar cheese, grated
- Preheat oven to 400 degrees F, and grease or oil a 9X6X2 inch casserole dish.
- In a medium saucepan over medium heat combine: ghee, sour cream, red pepper sauce, pumpkin puree, garlic powder, ground mustard spice, and Parmesan cheese. Melt all ingredients and mix together until well combined. Turn off the heat.
- Place zucchini noodles in a bowl and press them down using a paper towel to remove excess water.
- Then spread the Zoodles over the bottom of casserole dish.
- Place chopped cooked chicken and chopped celery on top of zucchini noodles.
- Pour the creamy buffalo over the chicken and celery.
- Sprinkle the chopped red bell pepper over the top of casserole.
- Bake at 400 degrees F for 30 minutes. Remove from oven, and sprinkle with grated cheddar cheese.
- Let the meal cool until the sauce becomes thick and the cheese is melted.
- Serve and enjoy.
Asian Chicken Zoodle Salad
- 2 cups chicken, cooked and chopped
- 2 cups (16 ounces) zucchini, cut into noodle-like strips
- 2 cups shredded cabbage
- ½ cup julienned sliced cucumbers
- ½ cup cilantro, chopped
- 2 tablespoons chopped green onions
- ¼ cup of apple cider vinegar, white or apple cider
- ¼ cup olive oil
- 1 ½ tablespoon sesame oil
- 1 tbsp. to 1 ½ tbsps. sriracha sauce,
- ¼ teaspoon sea salt
- 1 tablespoon toasted sesame seeds
- Preheat oven to 400 F, and lightly oil an 8×8 pan. Place the Zoodles in a pan and bake for about 10 minutes. Remove from oven, cool and drain off excess liquid in a colander.
- Combine Zoodles, chicken, cabbage, cucumbers, cilantro, and green onions in a large mixing bowl.
- Combine ACV, olive oil, sesame oil, sriracha sauce, and sea salt in a medium-sized mixing. Whisk the ingredient together until smooth consistency is achieved.
- Pour vinegar-oil mixture over the chicken-veggie mixture. Toss to coat in the sauce. Sprinkle with sesame seeds.
- Serve immediately and enjoy.
13. Zucchini Noodles with Bacon, Tomatoes, and Kale Pesto
- 4 large zucchinis
- 1/2 a dry pint (or punnet) organic cherry tomatoes, halved
- 1 lemon, halved
- 1/2 cup kale pesto (here is the recipe)
- 4-5 slices of sugar-free bacon, cut into 4-inch strips
- Sea salt and freshly ground pepper to taste
- Preheat the oven to 380 degrees F.
- Place the sliced tomatoes in a small baking dish, drizzle some olive oil over the top and add salt and pepper.
- Roast for about 15 minutes.
- Make the pesto while the tomatoes roast.
- Add the bacon to a hot, non-stick pan and cook evenly on both sides (around 3 minutes each side). Remove and set aside on paper towels.
- Spiralize the zucchini into thin, noodle-like strips using a spiralizer.
- Heat some olive oil in a large pan over medium heat. Add the zucchini and sauté for about 2 minutes, adding a bit of salt and pepper and a squeeze of lemon.
- Turn off the heat and stir in the pesto, making sure that the noodles are nicely coated.
- Serve into 2 bowls. Add the roasted tomatoes, and top with bacon and a slice of lemon.
14. Simple Summer Zucchini and Tomato “Pasta”
- 1 green zucchini
- 1 yellow zucchini
- 2 tablespoons grass-fed butter or ghee
- 1/2 cup fresh parsley, rinsed and dried
- 1 clove garlic, crushed
- Sea salt and pepper to taste
- 1 cup chopped baby tomatoes
- 1/3 cup shredded parmesan cheese (optional)
- Make your zucchinis into noodles using a julienne peeler (or a spiralizer)
- Place a large frying pan on the stove on medium heat.
- Add the butter, parsley, and garlic to the pan and sauté for a few minutes.
- Then add the Zoodles to the pan and sauté for 5 more minutes.
- Add salt and pepper and mix well.
- Remove from heat and add baby tomatoes and parmesan cheese. Toss to combine.
- Serve and enjoy!
Zucchini Noodles with Bolognese
- 4 large zucchinis
- 1 lb grass-fed ground beef
- 28oz diced tomatoes
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1 pinch of red pepper flakes
- 1 tbsp. fresh tarragon, minced
- 4 tbsps. olive oil
- Salt and pepper, to taste
- Fresh parsley, finely diced for garnish (optional)
- Spiralize zucchini and set aside.
- Sauté onions in a tablespoon of olive oil until transparent.
- Push onions to the side of the pan and add minced garlic and a tablespoon of olive into the center, and let sit for about 60 seconds.
- Combine onions and garlic and add ground beef.
- Cook beef until no red remains and add red pepper flakes, tarragon, tomatoes and salt, and pepper.
- Simmer for about 15 minutes.
- While the sauce is simmering, sauté the zucchini noodles in 2 tablespoons of olive oil for about 5 minutes, stirring constantly.
- Remove zucchini from heat and place in a colander to remove the excess liquid.
- Pour Bolognese over zucchini and top with fresh parsley.
- Serve and enjoy!
Zucchini Pasta with Pesto, Tomatoes, and Avocado
- 3 large zucchinis
- 1 carton cherry tomatoes, sliced in half
- 1 avocado, cut in half and sliced
- 1 batch of dairy-free toasted walnut pesto (here is the recipe)
- Spiralize zucchini and add it to a large bowl.
- Mix in as much pesto as you want using salad tongs (until zucchini is fully covered).
- Place a small portion in serving bowls and top avocado and tomatoes.
Chicken Curry with Zucchini Noodles
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2-3 cloves garlic, minced
- 1 teaspoon dried ginger powder
- 1 teaspoon unrefined salt
- 2 tablespoons coconut oil
- 1 and ½ pounds chicken, chopped into small 1-2 inch pieces
- 1 cup homemade bone broth
- 1 and ¼ cup full fat coconut milk
- 3 medium carrots, chopped
- 1 red pepper, diced
- 4-5 medium zucchini, spiralized into noodles
- Juice from half a lemon
- Cilantro for garnish
- Combine turmeric, cumin, coriander, garlic, ginger, and salt in a small bowl. Set aside.
- Melt coconut oil in a large skillet over medium/high heat. Add chicken pieces and sauté for 5-7 minutes.
- Add spices, stir to combine, and cook for another minute. Then add bone broth and coconut milk, and stir to combine.
- Then add in carrots and red pepper. Bring to a boil, then lower the heat and simmer for 5 minutes. Then add Zoodles and cook for 5 more minutes (or until the chicken is fully cooked).
- Pour the lemon juice over the mixture and garnish with fresh cilantro.
- Serve and enjoy!
Zucchini Noodles and Sauce
- Zucchini noodles (made with a julienne peeler or spiralizer)
- Sautéed grass-fed ground beef
- Paleo-friendly tomato sauce
- All you need to do is to mix the ingredients well.
19. Zucchini Noodles with Scallops and Bacon
- 1 lb petite bay scallops, cleaned and rinsed
- 6 slices bacon
- 8 medium zucchini
- 2 teaspoons garlic powder
- 6 green onions, sliced with green tops reserved for garnish
- Squeeze fresh lemon juice
- Sea salt and black pepper to taste
- Lay the cleaned scallops on a clean dish towel to dry. Fold the clean towel over the scallops or lay a paper towel on top. Press gently to absorb excess moisture, and set aside (still covered).
- Add the bacon in a large flat bottomed pan, and cook until crisp.
- While the bacon is cooking, make your zucchini noodles using a julienne peeler or spiralizer. Set aside.
- Once the bacon is fully cooked, remove from the pan and set aside.
- Pour off most of the excess bacon fat and save for later, leaving behind just enough to coat the pan lightly. Save the pan to cook the scallops later.
- Next, add two teaspoons of the reserved bacon fat in a large, high-sided pan. Bring to medium-high heat and add the Zoodles and garlic powder. Season with a bit of salt and pepper.
- Sauté the Zoodles for 3-5 minute (or until just softened). While the zucchini noodles are cooking, cut the cooked reserved bacon into small pieces.
- Next, remove the noodles from heat and toss them with ⅔ of the bacon, the white parts of the chopped green onions and a squeeze of lemon juice. Set to one side.
- Return the flat-bottomed pan to the stove and bring to medium high heat. Add the dried scallops to the pan and sear until golden brown on the bottom (for about 2 minutes).
- Remove the scallops from heat and toss them in with the Zoodles.
- Divide the noodles between plates and garnish with green onions and the remaining bacon pieces.
20. Zucchini Noodles with Vodka Sauce
- 1 (15 ounces) can tomato sauce
- 1 cup coconut milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried basil
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- A shot of vodka
- 2 medium zucchini, spiralized
- 1 tablespoon avocado oil
- Prosciutto and goat cheese (optional)
- Add all the sauce ingredients in a blender and blend until smooth. Set aside.
- Next, heat the avocado oil in a pan over medium heat. Add Zoodles and stir-fry for 2-4 minutes (or until the Zoodles become tender).
- Remove from heat and let the Zoodles to sit in the pan for about 5 minutes to allow moisture to release.
- Remove the Zoodles from the pan using tongs.
- Add the sauce to the pan and cook for 10 minutes over medium heat, stirring occasionally.
- Serve the pasta and top with prosciutto and goat cheese (optional).