Zucchini 'Noodles'

Zucchini 'Noodles'

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Becka 5

"A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix."
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45 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1362 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
  2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
  3. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.


  1. 152 Ratings

Most helpful positive review

I love zucchini "noodles", but this recipe can be simplified. Just use a potato peeler to make thin strips (discard the core/seeds), and sauté in a little olive oil. Sprinkle with sea salt and p...

Most helpful critical review

ok, but probably won't make again unless I have these ingredients on hand and need to use them up.

I love zucchini "noodles", but this recipe can be simplified. Just use a potato peeler to make thin strips (discard the core/seeds), and sauté in a little olive oil. Sprinkle with sea salt and p...

I have always admired this when I've seen it done in restaurants so I was happy to find this recipe so I could duplicate it at home. Cooking time will vary depending on the thickness of the "noo...

Yummy idea! It got me looking up all kinds of zucchini pasta ideas and recipes. I omitted the last step, just drained it well and served it with marinara sauce. It was fantastic.(Marinara sauce:...

I was aiming to make these as healthy as possible, so I just boiled them until they were cooked enough for me, drained, salt and peppered, sprinkled on parmesan cheese. I ate this with Marinara...

I wasn't looking to use this as a noodle base for sauce, but rather as a simple veggie accompaniment. It was perfect. Wonderful flavor that I don't think I would WANT to mask with a sauce! I mad...

I used my vegetable peeler and made strands that way. I skipped the butter step at the end, and just sprayed with a zero calorie spray margarine. I topped with jarred fat free spaghetti sauce,...

This was a great alternative to eating my spagetti sauce with rice. The zucchini has great taste.

I grated with a potato peeler and sauteed in olive oil and butter; salt and pepper and topped with my own version of healthy spaghetti sauce including red peppers, mushrooms, onion, garlic and j...

Very good! Next time I will let the zucchini sweat for a little longer than 30 minutes. I cut my zucchini by hand (I really should get a mandoline slicer!), so it wasn't all that thin, but the r...

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