Garden Pasta Zucchini Noodles Recipe (Whole 30, Paleo) - (2024)

FAQs

What's the difference between zucchini noodles and zoodles? ›

Zucchini noodles can be made into different shapes, much like regular pasta. The most common way to make zoodles is to run the zucchini through a spiralizer, which makes a spaghetti-sized zoodle.

Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber. Seems like a no-brainer, right? It is if you're using the right ingredients and the right sauce.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

They'll end up mushy and unappetizing. Is Zucchini Pasta Good for You? Yes, zucchini pasta is healthy! Zoodles are healthier than pasta because they're lower in calories and packed with vitamin A, antioxidants, and potassium (see more zucchini health benefits here).

A note on serving size. We recommend spiralizing just about 1 pound of zucchini per serving (for a large, lunch or dinner-sized meal) – that equates to about two medium sized zucchinis or 2 cups, cooked.

Zucchini will feel mushy, the skin will be wrinkled, brown or damaged spots may appear on the outside. If you cut into the zucchini the flesh will be stringy and seeds will be much larger than average.

After you've spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They'll stay fresh for 2-3 days. Larger zucchini are easier to spiralize and will yield more noodles. For serving sizes, plan on one medium zucchini per person.

What can I add to pasta to make it healthier? ›

Don't pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!).

Don't! We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles! If you serve a warm sauce over the noodles, it will gently heat them through, so no actual cooking is necessary.

Zucchini noodles benefit from raw or quick-cooking preparations. Cooking them longer won't make them any crunchier — it'll just do the opposite. "They're not supposed to be mushy, but zucchini is also never going to be al dente like pasta," explained Gellman.

Cook the zucchini noodles by sautéing, boiling, microwaving, or baking them. 3. Add your favorite pasta sauce and toppings to the zucchini noodles. Zucchini noodles don't have a specific taste, but they take on the flavors of other ingredients in the recipe.

The zoodles will still mostly be crunchy, and it's an easy way to prepare pasta without the worry of overcooking them.

Although like any vegetable, cooking zucchini noodles does strip the squash of some of its nutrients, they still make a great low-carb, low-calorie food that tastes great any way you serve it. I do recommend salting and draining your zucchini noodles on a paper towel or over a colander before cooking them.