My healthy noodle zoodles or Zucchini noodles as they are also known are delicious vegan and gluten-free noodles made without using any fat at all. You can recreate your own version of my healthy noodle zoodles using a spiralizer or simply with a peeler to create ribbons or by finely slicing the zucchini instead.
Healthy Noodle Zoodles Ingredients
Zoodles, zucchini noodles, courgette noodles or courgetti – whatever you call them – are essentially the same thing. Courgette or zucchini is abundantly available during the summer months and is readily available in all good supermarkets or farmers markets. This year we had a go at growing our own because we’d heard they were easy to grow and practically look after themselves. We were not disappointed! They just seemed to keep coming. One word of caution! Turn your back for a minute and you’ll have a marrow to contend with.
The beautiful yellow flowers that the plant produces are so pretty to look at and an added bonus as you watch the fruit develop. They are also delicious to eat stuffed with ricotta and parmesan and then deep fried for a very indulgent treat.
How To Make Healthy Noodle Zoodles
I’ve had several failed attempts in the past at making zoodles mainly because they have a tendency to turn out soggy. The trick is to remove as much water from the uncooked zucchini as possible by sprinkling them with salt and leaving them for 30 minutes to drain off the excess moisture after you’ve prepared them.
First you’ll need to prepare them. You can use a spiralizer if you have one. I’ve been using the Fullstar Vegetable Slicer Spiralizer for Vegetables available from Amazon. It is by far the quickest way to prepare your zucchini noodles and it comes with different blade attachments and a handy container to collect your freshly prepared zoodles. You just need to give the zucchini a wash and then top and tail them. Carefully place the zucchini in the spiralizer and turn the handle to create beautiful green noodles.
Alternatively, you could use a vegetable peeler to create ribbons. Top and tail in the same way as above and then carefully run the peeler along the length of the zucchini to create ribbons.
It’s best to keep rotating the zucchini with each peel until you reach the core that contains seeds. You could use the core and seeds – which are perfectly edible and delicious – in a salad or stir fry.
Another way to prepare your zucchini is to thinly slice into ‘julienne’. This is the French word for slicing into matchstick thin pieces. I’d suggest that you want your julienned zucchini to be longer than a matchstick though. This method is a little time consuming to prepare but it does result in a very professional look if done properly.
Once you’ve prepared your zucchini you’ll need to transfer them to a colander and sprinkle with a generous amount of sea salt. Allow to drain over a sink for 30 minutes. This helps to remove some of the water from the zucchini.
After 30 minutes, gently squeeze the zucchini to release even more of the excess water. Try not to squeeze too hard or you’ll end up with mush. You want the zoodles to retain their shape.
Next, place on kitchen paper and pat dry. This will remove a little more of the excess water and help them to crisp up whilst cooking.
Spread the prepared zucchini pieces in a thin layer on a large baking sheet. It’s important that they are in a thin layer when cooking as this will help to prevent sogginess.
Place in a pre-heated oven at 180c for about 15 minutes.
Remove from the oven half-way through the cooking time and give them a shuffle on the baking sheet. Return to the oven and cook for the remaining time.
You’re looking for the zucchini to be slightly browned with a crispy finish.
Healthy Noodle Zoodles Recipe Variations
Zucchini Noodles with Pesto
Zucchini noodles taste great when accompanied by strong flavours. Pesto in particular is a healthy and delicious way to dress the zucchini and can be served as a side, light lunch or even healthy and low-carb dinner.
Zucchini Noodles with Tomato Sauce
If I’m cooking for vegan guests, I often serve my healthy noodle zoodles with the tomato-based sauce that I use to accompany my Gluten-Free Meatball recipe (without the meatballs of course!). The whole thing is low carb, vegan, dairy-free and gluten-free making a healthy choice for those with dietary restrictions.
More Delicious Healthy Noodle Recipes
I often serve these healthy noodle zoodles with my Asian-Spiced Salmon dish by simply replacing the wheat noodles with zoodles. Click the link to try it for yourself.
Healthy Noodle Zoodles
Healthy Noodle Zoodles
- Large baking sheet
- 2 medium zucchini washed and trimmed
- Sea salt
- Heat your oven to 180c
- Prepare your zucchini using a spiraliser or one of the other methods I have described above to create zucchini noodles.
- Transfer your prepared zucchini to a colander and sprinkle with the sea salt. Allow to drain over a sink for 30 minutes. This helps to remove some of the water from the zucchini.
- After 30 minutes, gently squeeze the zucchini to release more of the excess water. You want your prepared zucchini to retain its intended shape so don’t squeeze it too hard.
- Place the zucchini on kitchen paper and pat dry to remove a little more of the excess water. This helps the zucchini to crisp up whilst cooking.
- Spread the prepared zucchini pieces in a thin layer on a large baking sheet. It’s important that they are in a thin layer, spaced out and not overlapping when cooking as this will help to prevent the noodles becoming soggy.
- Place in the pre-heated oven 180c for about 15 minutes.
- Remove from the oven half-way through the cooking time and give them a shuffle on the baking sheet. Return to the oven and cook for the remaining time.
- The zucchini noodles will be ready when they are slightly brown and crispy.