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3 Ways to Make Zucchini Noodles

Want oodles of noodles with fewer carbs and calories? Consider fresh zucchini.
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Versatile “zoodles” are a delicious way to lighten up virtually any pasta recipe. Loaded with fiber, calcium, vitamins, and even protein, mild flavored zucchini is also a great way to sneak more nutrients into some of your family’s favorite foods. 

Making zucchini noodles at home is quick and easy, no special equipment required. Check out these simple techniques to transform the season’s most abundant veggie into plant-powered pasta and beyond. Keep raw for salads and sandwiches or quickly sauté or boil for a tender, al dente bite.  

Begin by trimming the ends off of zucchini. Then, choose your shape. 

For linguine:  
Use a vegetable peeler to shave the entire length of the zucchini, creating thin ribbons. Stack ribbons evenly on a cutting board. With a sharp knife, thinly slice ribbons into linguine-sized noodles (similar to the width of a matchstick, but longer). This delicate noodle is ideal for lighter sauces, like marinara and pesto. 

Linguine with Bay Scallops and Lemon

For pappardelle:

Similar to step one of linguine, create this basic noodle by using a vegetable peeler to shave long, thin ribbons that are about 3⁄4 of an inch to an 1 inch wide. This wide noodle can stand up to heartier sauces, like Bolognese and meaty ragu. It works well with other chunky ingredients, too, like the olives and tomatoes in this refreshing orzo salad. 

Orzo salad with Tomatoes and Zucchini

For lasagna:

For sturdy sheets of zucchini lasagna, use a mandolin or sharp knife to slice the entire length of the squash, creating planks about 1/8 of an inch thick. Toothsome zucchini lasagna is the most durable zoodle shape. The go-to for layering flavors, these hearty sheets work well in any type of lasagna or other baked pasta casserole. 

Veggie Lasagna 

For shreds: 

While not technically a noodle, grated zucchini is a versatile secret weapon in both savory and sweet dishes. To create shreds, simply grate whole squash using the large holes on a box grater or use the shredding attachment of a food processor. Light and moist zucchini “confetti” can add nutritional bulk to all kinds of dishes, from salads to sauces to sandwiches. Try them in place of shredded potatoes, like in these kid-friendly cheesy tots, or use them to help keep baked goods extra moist, like these decadently rich gluten-free brownies.

Cheesy Zucchini Tots

Gluten Free Zucchini Brownies

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