Zucchini Noodles
Dive into a delicious bowl of zucchini noodles with this helpful guide! Whether you’re craving a low-carb pasta alternative or simply want more veggies into your diet, these zucchini noodles (zoodles) are a game-changer. Get ready to spiralize, sauté, and savor the flavors of this versatile dish!
As a plant-based food enthusiast, I adore this zucchini noodle recipe because it offers endless possibilities for creativity in the kitchen. From vibrant salads to hearty pasta dishes, zoodles add a nutritious twist to any meal.
Can you buy zucchini noodles? Absolutely! Many grocery stores offer fresh zoodles in the produce section. However, it’s much more cost-effective to make them yourself!
That’s what this handy guide is all about!
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Zucchinis: Look for firm zucchinis with smooth skin. Substitution: Yellow squash can be used as an alternative. Found in the produce section of your grocery store.
- Olive Oil: Opt for extra-virgin olive oil for its rich flavor. Substitution: Avocado oil or coconut oil can be used as alternatives. Found in the cooking oils section.
- Salt and Pepper: Use fine sea salt and freshly ground black pepper for optimal seasoning.
Buying Guide: When purchasing zucchinis, choose ones that are uniform in size and free from blemishes. Look for olive oil in glass bottles for better preservation of flavor.
How to Make Zucchini Noodles
Creating zucchini noodles is as easy as 1-2-3!
- Start by trimming the ends of the zucchinis and selecting your desired noodle shape.
- Then, use a spiralizer or mandolin to transform the zucchinis into noodles.
- Finally, cook the noodles using one of three methods: boiling, sautéing, or microwaving.
What Makes This Recipe Shine?
- Fresh Flavor: Zucchini noodles infuse every dish with a burst of fresh, vibrant flavor.
- Versatility Unleashed: Unlock endless culinary possibilities with these versatile zucchini noodles, perfect for any occasion.
- Healthful Twist: Enjoy a guilt-free indulgence with these zucchini noodles, offering a healthy twist on classic pasta dishes.
Frequently-Asked Questions
Can I freeze raw zucchini noodles?
It’s best to blanch the zoodles briefly before freezing to preserve their texture.
What can you make with zucchini noodles?
Zucchini noodles are incredibly versatile and can be used as a substitute for traditional pasta in various dishes. Some popular options include zucchini noodle salads, stir-fries, pasta dishes, and even soups.
Marly’s Tips
- For a firmer texture, pat the zucchini noodles dry with a paper towel before cooking.
- Experiment with different seasoning blends, such as Italian herbs or garlic powder, to enhance the flavor of your zoodles.
![Vegan Chocolate Stout Cupcakes Vegan Irish Soda Bread Grab your forks (or spoons) and take a bite (or several) of this easy Vegan Eggnog Flan. It's made with dairy-free eggnog and made even creamier with cashews. It's a real show stopper on your dessert tray! If you're into delicious vegan desserts, you'll love my Vegan Cherry Vanilla Pudding Parfaits or my Boozy Berry Oreos! Vegan Chocolate Stout Cupcakes Did I tell you I grew up in a small, rural town? Now I've heard some people talk about small towns and then they'll describe the population size. I mean, it all depends on where you're from. Right? In China a "small town" might be a million people. But my small town? It was really small — around a thousand people. Needless to say, I wasn't exposed to fancy dishes like flan. And for me, any food that was unfamiliar was automatically...yucky. That's why it's taken me so long to get on the flan bandwagon. Have you not heard of the flan bandwagon? Let me tell you, it's a thing. People can be pretty, pretty passionate about their flan. Now that I'm finally on board, all I can say is, better late than never! Why You'll Love Vegan Eggnog Flan Flan is traditionally not considered a vegan dish. First there is the egg thing and second there is the dairy thing. Putting both of those aside in a recipe can be tricky, especially when the egg is doubling as structure. As you can see from the photos, I think I worked all that out quite nicely. Of course, the big question is does the vegan eggnog flan taste like, you know, flan? Well, if flan is creamy, rich, with hints of nutmeg and caramel, then this vegan flan is spot on! Do you need me to repeat myself? Because I totally will! This flan is: creamy rich riddled with ints of nutmeg topped with golden caramel sauce Because I use a vegan eggnog milk, this flan has added seasonal flavor. It does have a couple of ingredients that may require a trip to a health food store: agar and raw cashews. However, I have seen raw cashews in the produce section of our grocery store, so who knows. This flan sets quickly and can be ready to serve within an hour. All you have to do is prepare the ingredients on the stove-top, pour them into your flan pans and refrigerate. Don't have flan pans? Me neither! I just used a couple of small serving bowls. Worked perfectly! Look, this recipe is not difficult to make and will have your friends and family so impressed. I mean, that's a description of a perfect recipe in my book — easy and impressive! Adapting this Recipe I haven't seen a recipe yet that I wouldn't want to change up, even if just a little. I encourage you to do the same. Adapt this recipe to make it your own! Here are some ways I can suggest to adapt this vegan eggnog flan: Add a little more dried ginger to the mix. I love that stuff! Serve with vegan coconut whipped cream If you're passed the time when eggnog is available, use a vanilla-flavored plant-based milk Sprinkle some crushed gingersnap cookies over the top Have some fun! As long as you follow the basics of this recipe, you can adjust the spices and events sweetness level to meet your own tastes. That's the best thing about making things from home — you know exactly what's in your food and you get to adapt the flavors to meet your needs! There's also something else that makes this vegan eggnog flan so special! It's made with Silk Nog. That vegan eggnog is so good you'll be tempted to drink it all served in cups. So that means you better buy two — one for drinking and the other for making vegan eggnog flan! What Makes this Vegan Flan so Special I love using Silk’s dairy-free products for my recipes. First of all, Silk products are so accessible, I can find them at my local grocer store and just about everywhere else I shop too. Second, I love the rich, creamy flavor Silk products add to my vegan recipes. The Silk Nog is only 80 calories per serving and absolutely no cholesterol or saturated fat. It's also free. I mean, you still have to buy it, but it's free of dairy, lactose, gluten, casein, egg, and MSG. That's right! An egg-free egg nog. We live in exciting times! Also, don't expect any artificial colors or flavorings. And it’s certified by the Non-GMO product verification process. Finally, if you want to learn more about Silk’s dairy-free products, sign up for the Silk Newsletter. Vegan Chocolate Stout Cupcakes You know, we hope you love this recipe for Vegan Eggnog Flan as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or SnapChat (I'm @NamelyMarly). We LOVE seeing your photos! [simple_recipe title="vegan-eggnog-flan"] Finally, if you're into vegetarian or vegan flan recipes, check these recipes out: Delicious Vegan Cashew Milk Cinnamon Flan by Fork and Beans Vegan Lemon Flan by Vegan Richa Colorful Vegan Coconut Matcha Flan by the One Ingredient Chef Looking for something a little different? Try my Vegan Banana Cream Pie! Whatever vegan flan you're fawning over, enjoy! This is optional brand-approved language that can be inserted at the end of the post. Edit this text to use. This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.](https://namelymarly.com/wp-content/uploads/2017/02/20170217_Sesame_Zoodles_04-640x960.jpg.webp)
Different Ways to Cook Zucchini Noodles
- Boiling: Cook zoodles in boiling water for 3-5 minutes until tender, then drain and rinse.
- Sautéing: Heat olive oil in a skillet, add zoodles, and cook for 3 minutes until tender.
- Microwaving: Place zoodles in a microwave-safe bowl, cover, and microwave for 2-3 minutes until tender.
- Roasting: Roast zucchini “lasagna” noodles at 375°F/190°C for 10 minutes until tender.
How to Freeze Zucchini Noodles
To freeze zoodles, blanch them in boiling water for 1-2 minutes, then transfer to an ice bath to cool. Pat dry and spread on a baking sheet to freeze before transferring to a freezer-safe container.
Elevate Your Zoodle Experience
Transform your zucchini noodles (zoodles) into culinary gems with these tasty serving suggestions:
- Add-ins: Explore adding fresh ingredients such as cherry tomatoes, crunchy bell peppers, creamy green goddess avocado, or protein-packed chickpeas to add texture and flavor to your zoodles.
- Sauces: Delight your taste buds with savory sauces like tasty vegan chimichurri sauce, classic marinara, fragrant walnut basil pesto, or creamy cashew Alfredo.
- Creative Combos: Get inventive! Pair zoodles with roasted vegetables, vegan chickpea meatballs, or grilled tofu for a satisfying meal bursting with flavor and nutrients.
- Garnishes: Sprinkle your zoodle creations with toasted nuts, parmesan vegan cheese sprinkles, or a squeeze of fresh lemon juice for an extra pop of flavor and visual appeal.
Storage Tips
Store cooked zucchini noodles in an airtight container in the refrigerator for up to 3-4 days. To freeze, spread the noodles on a baking sheet in a single layer until frozen, then transfer to a freezer-safe bag or container for up to 3 months.
Vegan Zucchini Recipes
If you love this zucchini squash noodles recipe, here are more zucchini recipe favorites to try:
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How to Make Zoodles
Ingredients
- 2 medium zucchinis washed
- 1 teaspoon olive oil
- salt and pepper to taste
Instructions
- Trim the root end and the opposite end of each zucchini.
For Spaghetti Zoodles
- Place both ends of the zucchini on a spiralizer with the thin spaghetti attachment. Place a bowl on one end to catch the noodles. Turn the crank to make the zoodles.
- Use kitchen sheers to cut the zoodles into smaller pieces.
For Fettuccine Noodles
- Use a fettuccine noodle attachment on your spiralizer. If you don't have this blade on your spiralizer, use a mandolin to cut thin slices of the zucchini – lengthwise. Place these slices stacked on a cutting board and cut with a knife. Be sure to use hand protection when handling the mandolin.
For Lasagna Noodles
- Use a mandolin slicer on its thinnest setting, and swipe the zucchini a few times to create thin slices of zucchini that can be used in place of lasagna noodles. Be sure to use hand protection when handling the mandolin.
For Boiling Zoodles:
- Bring a pot of water to boil. Add the zucchini noodles and cook until barely tender, 3 to 5 minutes. Drain and rinse with cold water. Set aside.
For Sauteeing Zucchini Noodles:
- Heat a teaspoon of olive oil over medium heat until shimmering. Add the zucchini noodles and cook for about 3 minutes, until they are slightly tender and the edges turn a bold green.
For Microwaving Zucchini Noodles:
- Get out a microwave-safe bowl and add the zucchini noodles. Cover with a silicone cover and microwave for 2 to 3 minutes (For thicker zucchini noodles I sometimes cook them up to 7 minutes…because I like them tender).
- Transfer cooled zoodles in an airtight container and refrigerate for up to 3 or 4 days.
Recommended Equipment
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Notes
** If you have trouble with garlic being too “hot”, remove the center green part of the garlic clove. That can help.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.