Zucchini noodles, also know as zoodles, are basically using zucchini to replace regular pasta noodles. It is a great option for people who want to go for a healthier, low-carb route. The zucchini noodles are part of the new trend of alternative pasta. They come the closest to the real thing than squash noodles too.

Zoodles can be made by using a spiralizer. Keep in mind to cut the noodle once in a while when you are spiralizing the zucchini. If you continuously spiralize a vegetable, it will give you one extremely long noodle, which becomes a little bit of a hassle when you want to cook it. Now if you do not have a spiralizer, do not fret. Lisa Bryan from DOWNSHIFTOLOGY has a variety of ways for you to make and cook zucchini noodles.

It is important to note that because zucchini noodles are made from a vegetable, it can easily turn your sauces runny. The longer you allow these noodles to sit in sauce, the more water will seep out, thus making it watery. So a tip would be to cook the noodles in a separate skillet ahead of time, pat dry them and then set aside until you are ready to serve it with a sauce.

Additionally, the zoodles do not necessarily need to be cooked as well! Since they are vegetables, they can be eaten whether cooked or not. An alternative to avoid having water seeping out from your zoodles and ruining your sauce is just to eat them uncooked. Now I know that raw vegetables are crunchy, but do not worry. The heat from the sauce will warm up the zoodles and soften them to a nice texture. Take note that zoodles are relatively tasteless as well, so do not be too stingy when it comes to seasoning!