5 Ingredient Recipes, Cooking Tips, Sides

How to Cook Zoodles Perfectly

I know a lot of people hate on substituting delicious foods with vegetables—like pasta. But I’m telling you right now, zoodles alone are one of my favorite foods. Especially when I pair it with a red sauce meal like meatballs.

bowl of zoodles with meatballs and red sauce
bowl of zoodles and meatballs on a marble counter

Now if you want pasta, you want pasta, so you should eat the pasta. I am not an advocate for dieting (since it’s toxic and messes with people), so if your body needs some carbs, you should go for it.

But there have been numerous times where I have been in the mood for meatballs or sausage, but didn’t want the heavy carbs sitting in my stomach. So zoodles have always been a welcome substitution.

The trick is to not overcook your zoodles

I think most of the time people hate zoodles because they overcook them. Soggy vegetables are never my cup of tea, and when it comes to zucchini, you want to keep it kind of crunchy. Which is why I cook zoodles very lightly before serving them.

If this is your story—where you’re constantly eating soggy zoodles and finding yourself displeased by the dish—give this tutorial a try. I promise, it’s going to taste so much better!

ingredients for making zoodles

Grab your ingredients

I like to spiralize my zucchini fresh at home using my Kitchen Aid spiralizer attachment. However, I know numerous stores (Trader Joe’s, Whole Foods, etc.) sell zucchini already pre-spiralized. But if you want the joy of spiralizing it fresh, and potentially making even more spiralized veggies in the future, why not invest in one? If you don’t have a Kitchen Aid, here’s a spiralizer you can use by hand.

Besides the zucchini noodles, the only other two ingredients you are going to need is olive oil (or EVOO) and garlic salt.

zoodles in a skillet

Add ingredients to a hot skillet

Heat up the olive oil on the skillet on medium heat, then add the zoodles. Sprinkle in the garlic salt, then continuously stir while cooking.

cooking zoodles in a skillet with a wooden spoon

Cook zoodles for 2 minutes

Seriously, that’s it! You only need two minutes. Any time more than that will start to create soggy zoodles, which you don’t want.

zoodles with meatballs on a gray plate

It’s that easy! Enjoy it with meatballs, cheesy chicken pasta, or any other dish of your choice. You could even mix the zoodles together with some cooked linguini for a little half-in-half pasta situation!


Prep Time5 mins
Cook Time3 mins
Course: Dinner, lunch
Keyword: zoodles, zucchini noodles
Servings: 1 serving


  • Spiralizer


  • 1 medium-sized zucchini spiralized
  • 1 tsp olive oil
  • 1/2 tsp garlic salt


  • Spiralize the zucchini. Or, buy a pre-spiralized package!
  • Heat the oil in a skillet over medium heat. Once heated, add the zucchini noodles.
  • Sprinkle the zoodles with the garlic salt.
  • Cook for 2 minutes, continiously stirring. Remove immediately to a plate.
  • Serve as a substitution with whatever pasta dish you desire, like meatballs!


Don’t have a spiralizer? You can probably buy the zoodles pre-spiralized at the store! But if you’re looking to invest in one, I like to use my Kitchen Aid spiralizer attachement. Or you can buy a spiralizer and do it by hand.

Pin this for later!

how to cook zoodles pin for pinterest

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