Just The Tip: Zucchini Noodle 101

August 26, 2016 |

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Heyo. Happy #JustTheTip day, friends! I’m giving you a brief respite from Mexican recipes to talk about a separate yet equally delicious obsession…


To say I field a lot of zucchini noodle texts would be putting it very, very lightly. My peeps (even the super domestic ones) just can’t seem to get it right, and they’re alllll kinds of frustrated. Why are the noodles so soggy? How do you get the water out?? How long exactly do you cook them??? Wait, can you eat them raw??!!! So, if your zucchini noodles typically fall into the “watery green mush” category, trust me, you are not alone.

Making the actual zucchini noodles themselves is pretty idiotproof—just spiralize a zucchini (duh)—but preparing them requires a teensy bit of know-how, which I’m sharing in today’s seasonally appropriate episode of Just The Tip. As of right now, you’re less than 2 minutes away from ensuring all future zucchini noodle endeavors yield the perfect bowl of al dente veggie pasta. No need to hide your excitement…

Watch and learn.

(Annie Blaine, this one’s for you, girl. Italian kissing fingers emoji.)

And if you’re itching to bust out/finally buy a spiralizer and put your newfound zucchini noodle knowledge to work, I’ve rounded up some of my favorite zoodle-based recipes below.

p.s. Sorry for saying “zoodles.”

How-To-Prepare-Zucchini-NoodlesDomesticate ME!’s Best Zucchini Noodle Recipes:
Zucchini Noodles with Portobello Bolognese
Spaghetti with Zucchini, Fresh Cherry Tomato Sauce, and Mozzarella
Zucchini Noodle Salad with Spicy Almond Dressing
Thai Red Curry with Shrimp and Rice Noodles (Simply sub zucchini noodles for the rice noodles.)
Summer Squash Noodles with Carrot Top Pesto
Dude Diet Chicken Cutlets and Zucchini Pasta with Cherry Tomatoes

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