Baked Zucchini Noodles
While there are several ways to cook zucchini noodles, I think oven baking is easily the best way to go. The other options are boiling and sauteing but they each have a downside. Boiling will mute the flavor plus they’ll end up watery. And with sauteing they don’t cook as evenly. The great thing here is cooking them in the oven is about as easy as it gets! You don’t have to toss constantly, you don’t have to tend to them super closely, and it will get a large quantity cooked at once. It’s a straightforward method that consistently yields great results. And it’s an excellent way to use up an abundance of zucchini and fit more veggies into your diet.
Sauces to Serve with Zoodles
Beefy Spaghetti Sauce (store-bought or homemade) Marinara Alfredo Sauce (lighten up with more milk, less cream, and a little less butter if desired. Thicken with an extra 1/2 Tbsp flour). Basil Pesto Vodka Sauce Peanut Sauce Sesame Sauce
Ingredients You’ll Need to Make Zucchini Noodles
3 lbs. medium zucchini, ends trimmed (preferably about 8 oz. in size each) 1 Tbsp olive oil Salt and freshly ground black pepper
Tools Needed
A zucchini noodle maker, A.K.A. a spiralizer. I have this one HERE. A rimmed 18 by 13-inch baking sheet.
How to Make Zucchini Noodles
How to Cook Zucchini Noodles
Can they be made without a spiralizer?
Yes. Zucchini noodles can also be made with a mandoline, a julienne peeler or a box grater, BUT the quickest most efficient way is by using a spiralizer, especially when working with this quantity. You can try those methods if you only need one serving. Keep in mind bake time will decrease as well.
Can zoodles be frozen?
Yes. Zoodles can be frozen for up to 3 months in an airtight container. Thaw in the refrigerator overnight and reheat in the microwave.
Helpful Tips
Use medium zucchini for best results. Avoid extra large zucchini with tough skins or too many seeds. Also, I don’t recommend small zucchini as they don’t shred in the spiralizer as well (if it has a corer anyway, you’ll end up with lots of really short noodles). I like to use zucchini that are straighter through the length. If needed you can cut those that are crooked in half so they run through the the spiralizer better. Keep in mind when topping with various sauces that you don’t get the starches that normally thicken that are found in a semolina style pasta. Therefore, you may want to make sauces a little thicker with some cornstarch or flour or simmer further to reduce juices.
Variations
Bake with cherry tomatoes (tossed with olive oil) over the top. Finish with cooked bacon, if desired. Toss in cooked shrimp (or bake with olive oil coated shrimp on top then remove them earlier if needed). Add minced garlic. Serve with more olive oil, shredded parmesan and a little fresh lemon juice. Try cutting zucchini noodles into different shapes depending on the spiralizer blades you have (adjust bake times accordingly). Or try cutting into sheets with a mandoline to make zucchini lasagna.
More Recipes to Make with Zucchini
Baked Zucchini (with Parmesan!) Lasagna Zucchini Boats Stuffed Zucchini Boats (with Sausage) Zucchini Bread Zucchini Oatmeal Chocolate Chip Cookies
