I’ll be honest with you—I love pasta, but I don’t always love the heavy, bloated feeling after eating it.
One day, I tried swapping regular pasta with zucchini noodles (also called zoodles), and it was a total game changer. Light, fresh, and still filling! That’s why I’m sharing this recipe with you.
If you want something tasty, quick, and low-carb, you’re going to love this zucchini zoodle pasta.
What Are Zoodles?
Zoodles are simply zucchini cut into noodle shapes. You can make them using a spiralizer, julienne peeler, or even a simple vegetable peeler.
They look like pasta, but they’re made from fresh zucchini. The best part? They cook in just a couple of minutes and are super healthy.
Why You’ll Love This Recipe
- Low-carb & keto-friendly – perfect if you’re cutting carbs.
- Quick & easy – ready in under 20 minutes.
- Fresh & light – no heavy feeling after eating.
- Customizable – you can add chicken, shrimp, or keep it vegetarian.
I like how I can make this on a busy day without stressing. Plus, it feels like I’m eating pasta but without the guilt.
Ingredients You’ll Need
You don’t need anything fancy. Here’s what I use:
- 2 medium zucchinis (spiralized into noodles)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ cup grated parmesan cheese (or nutritional yeast for vegan option)
- Fresh basil for topping
Simple, right?
How to Make Zucchini Zoodle Pasta (Step by Step)
1. Spiralize the Zucchini
Turn your zucchinis into noodles. If you don’t have a spiralizer, use a julienne peeler or slice thin strips with a regular peeler.
2. Sauté the Garlic
Heat olive oil in a large pan. Add minced garlic and let it cook for 1 minute until fragrant.
3. Add Tomatoes & Seasoning
Throw in the cherry tomatoes, salt, pepper, and red pepper flakes. Cook for 3–4 minutes until the tomatoes soften and release their juices.
4. Toss in the Zoodles
Add the zucchini noodles and toss everything together. Cook for just 2–3 minutes. Don’t overcook, or the zoodles will turn mushy.
5. Finish with Cheese & Basil
Sprinkle parmesan on top, mix gently, and garnish with fresh basil. Serve hot!
And that’s it. Dinner is ready in 17 minutes flat.
Tips for the Best Zoodles
- Don’t overcook – zoodles should be slightly firm, not soggy.
- Salt lightly – zucchini releases water, so don’t go overboard.
- Add protein – grilled chicken, shrimp, or even tofu goes great with this.
- Use fresh zucchini – older ones can be too soft and watery.
Why This Recipe Works for Me (And Will for You Too)
Every time I make this, I feel like I’m eating comfort food without the guilt. It’s one of those meals where I finish my plate and still feel light. If you’re like me and love pasta but don’t want the heaviness, this is a recipe you’ll keep coming back to.
FAQs About Zucchini Zoodle Pasta
Q: Do I need a spiralizer to make zoodles?
No, you can use a julienne peeler or a simple vegetable peeler to get similar results.
Q: How do I stop zoodles from getting soggy?
Don’t overcook them. Just toss them for 2–3 minutes. Also, avoid adding too much salt.
Q: Can I make this ahead of time?
You can spiralize zucchini ahead, but cook the zoodles just before eating for the best texture.
Q: Is this recipe vegan?
Yes, just skip the parmesan or replace it with nutritional yeast.
Q: Can I freeze zoodles?
I don’t recommend freezing because zucchini holds a lot of water. Fresh is always best.