How to Make Zucchini Noodles

How to Make Zucchini Noodles

Have you ever wanted to cut down on carbs but still enjoy a tasty pasta dish? If this sounds like you, why not learn how to make healthy vegetable noodles like these homemade zucchini noodles made with a spiralizer? These "noodles" are not only healthy for you, but they're super fun to make!

Besides mock-pasta, you can also throw some spiral zucchini "noodles" in a salad, or season them and have them on the side of any main dish. This is one of those skills that isn't necessarily crucial to your culinary toolbelt, but boy is it a fun one to have.

Enjoy this easy step-by-step guide to making homemade zucchini noodles, and learn how to make a tasty mock-pasta dish in the process.

Yields2 servings

Preparation Time10 min

Cooking Time10 min

Difficulty LevelEasy


  • 2 medium zucchinis, washed and dried
  • 1/2 cup Ricotta cheese
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup grape tomatoes, cut in half
  • grated Parmesan cheese


  1. Set up the spiralizer. Choose the size blade you want to use depending on the size of zucchini noodles you want to cut.

  2. Cut the ends off of the zucchini. Position the zucchini next to the blade and spin.

  3. Place the zucchini noodles in a large bowl and press down with some paper towels to dry off the moisture.

  4. In a large mixing bowl place the Ricotta cheese, lemon zest, lemon juice, salt, and pepper. Mix well to combine.

  5. In a large skillet heat the olive oil. Add the garlic and red pepper flakes and saute for 30 seconds. 

  6. Add in the zucchini noodles and cook for about 3-4 minutes.

  7. Pick up the noodles leaving the liquid in the pan and place into the bowl with the Ricotta mixture.

  8. Add in the tomatoes and toss to combine.

  9. Top with some grated parmesan cheese.

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This recipe sounds really flavorful and being a huge pasta fan I love that this is a healthier way to have pasta aka zucchini noodles without the carbs. I've always wanted to make veggie noodles but was concerned about what the texture would be like afterward. In a cold salad, I assume it would hold its shape and be super yummy...but can zucchini be eaten if it's not cooked? Hmmm, and do the noodles actually hold their shape or do they get mushy?

This was a very tasty way to sneak in a serving of veggies! I loved the texture and that it wasn't as heavy as a bowl of pasta.

These were good! I agree with the other comment - definitely, take a bit of getting used to, but super good!

This was my first time having zucchini noodles. They took a bit of getting used to--especially since they were moister than regular noodles. But I did like them, and it was nice to be able to eat "pasta" without feeling guilty and lethargic.


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