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SIMPLE ZUCCHINI NOODLES RECIPE

Learn how to make zucchini noodles perfectly! An EASY zucchini noodles recipe includes avoiding watery zoodles, spiralizer comparison, cooking methods, tips, storage, and more.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: American
Keyword: Himalayan salt, zucchini
Calories: 165kcal
Author: Angie

Ingredients

  • 2 tbsp ghee - melted or olive oil
  • 3 large zucchini 
  • Himalayan salt
  • pepper

Instructions

  • Spiralize zucchini with a spiralizer. (Check the post above for helpful tips) 

COOKING ZUCCHINI NOODLES ON THE STOVE:

  • Put the zoodles in the colander. Sprinkle with sea salt and mix it. Let the zoodles sit for 20 minutes to drain.
  • After they are ready, squeeze the noodles gently and tap dry with a paper towel.
  • Heat the ghee in a large sauté pan over medium-high heat. After the ghee is melted, mix in the zucchini and stir fry for around 4 minutes, until al dente. Add sea salt and black pepper to taste.   

MAKING ZUCCHINI NOODLES IN THE OVEN:

  • Preheat the oven to 350 degrees F. 
  • Place a parchment paper on an extra-large sheet for baking and oil up with olive oil.
  • Spread the zucchini on the baking sheet. Ensure that the layer is thin and that the noodles have enough space. Sprinkle with sea salt and toss.
  • Bake until al dente.
  • Melt the ghee.
  • After the noodles are done, dry them with paper towels.
  • Toss with ghee, salt, and black pepper to taste.

Nutrition

Sodium: 78mg | Calcium: 155mg | Vitamin C: 173mg | Vitamin A: 1938IU | Sugar: 24g | Fiber: 10g | Potassium: 2529mg | Calories: 165kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 3g | Protein: 12g | Carbohydrates: 30g | Iron: 4mg