Make Zucchini Noodles Without a Spiralizer: 5 Simple Methods

I’ll show you how to make zoodles without a spiralizer — it’s simple and quick. Use a mandoline, a small handheld spiralizer, a vegetable peeler, or even a box grater to form the noodles. Then learn the best cooking techniques so your zoodles stay al dente instead of becoming a soggy, watery mess. Originally posted April 16, 2020.

Table of Contents

1. You’ll love these zucchini noodles
2. What are zoodles?
3. TL;DR: How to get the best zoodles
4. How to make zucchini noodles without a spiralizer
5. How to make zoodles with a mandoline
6. Use a handheld spiralizer
7. Make zoodles with a potato peeler
8. Use a box grater
9. How to prevent watery or soggy zoodles
10. How to dry zucchini noodles
11. How to cook zoodles
12. Can you freeze zoodles?
13. More zucchini and squash recipes
14. How to Cook Zoodles recipe

The other night I fell asleep while my husband was reading, and a Kindle slipped off his lap and hit my face—an unromantic wake-up call, but at least the zoodles recipe survived uninterrupted.

If you’ve been feeling heavier on carbs lately, swapping regular pasta for zucchini noodles is a great, low-calorie option. Zucchini readily absorbs flavors from sauces and seasonings, so it works well with marinara, pesto, or simple olive oil and garlic for an easy weeknight meal.

I started a diet when quarantine began and zoodles (along with cauliflower rice) have been staples — they’re quick, healthy, and versatile.

You’ll love these zucchini noodles

Zoodles are low in calories and take on the flavor of whatever sauce you pair them with. Try them with jarred marinara for a fast pasta swap, or toss with garlic, olive oil, and Parmesan for a light lunch. They’re especially handy when you want a quick, healthy meal without the heaviness of traditional pasta.

The top complaint about zoodles is they often end up soggy and watery. Below I explain how to avoid that and get perfectly al dente zoodles every time.

What are zoodles?

Zoodles are simply zucchini cut into noodle shapes. The name combines “zucchini” and “noodles.” They’re easy to make and can be prepared using several common kitchen tools.

Fun fact: in Britain zucchini are called courgettes. Whether you call them zoodles, courgette noodles, or just zucchini strips, the cooking techniques are the same.

TL;DR: How to get the best zoodles

To avoid limp or watery zoodles:

• Make thicker zoodles rather than very thin strands (a mandoline julienne blade works well).
• Saute in small batches (about 1 medium zucchini per batch).
• Salt only after cooking, just before serving.

How to make zucchini noodles without a spiralizer

Spiralizers are handy but take storage space. If you don’t have one, you can create zoodles with a variety of tools:

• Box grater (lengthwise)
• Mandoline with a julienne blade
• Handheld spiralizer
• Vegetable or julienne peeler

How to make zoodles with a mandoline

A mandoline with a julienne blade is my favorite non-spiralizer tool because you can adjust thickness. Thick zoodles hold their shape and are less likely to become watery when cooked. Aim for noodles about the thickness of a chopstick or slightly thinner.

With the julienne blade you can either push the zucchini lengthwise for straight strips or twist the zucchini against the blade like you would in a pencil sharpener to create long, curly zoodles. Use the mandoline’s hand guard or a protective glove to avoid injuries — mandolines are sharp.

Thicker noodles are easier to keep al dente and less prone to releasing excessive water while cooking.

Use a handheld spiralizer

A handheld spiralizer is compact and affordable. You twist the zucchini through the tool and zoodles come out the other side. It takes a bit of force but is fast and stores easily in a drawer.

Make zoodles with a potato peeler

Use a vegetable peeler to shave the zucchini into wide ribbons. For thicker noodles, press firmly. Stack the ribbons and slice into long strips with a knife. This method typically produces thinner noodles than a mandoline, so be cautious about water release when cooking.

A julienne peeler will give even thinner strands, so expect more water if you choose that route.

Use a box grater

As a last resort, grate the zucchini lengthwise on a box grater to create thin strands. These will be very delicate and release more water, so plan to squeeze or pat them dry before cooking to reduce sogginess.

How to prevent watery or soggy zoodles

Zucchini contain a lot of water, so cutting them releases moisture. When you cook them, more water is released. To avoid a soggy final dish:

• Saute in small batches so released liquid can evaporate from the hot pan instead of steaming the noodles.
• Do not salt while cooking — salt draws out more water. Add salt only after removing the zoodles from heat, just before serving.

These two adjustments — thicker noodles and small batches, plus salting at the end — make it easy to get al dente zoodles that aren’t watery.

Although traditional vegetable cooking advice often recommends salting early, zoodles are the exception: late salting helps prevent excess moisture.

How to dry zucchini noodles

If you want extra-dry zoodles before cooking, try this:

1. Spiralize or julienne the zucchini.
2. Spread the zoodles on a paper towel–lined sheet pan and sprinkle lightly with salt. Let sit for about 30 minutes; they’ll release water.
3. Pat dry with paper towels or gently squeeze the noodles in a clean kitchen towel to remove excess liquid.

Be aware that salting ahead will season the noodles, so reduce the salt you add after cooking.

Alternatively, after salting you can bake them at 200°F (about 95°C) on paper towels for 20–30 minutes to help dry them, though this takes longer.

How to cook zoodles

Zoodles can be prepared several ways. Choose the method that best fits your dish:

• Saute: Heat a skillet over medium-high, add a teaspoon of oil, and cook zoodles in small batches for 1–3 minutes until just al dente. This method gives the best texture.
• Blanch: Bring a pot of salted water to a boil. Add zoodles and cook about 1 minute, then drain. This uses no oil and keeps them light.
• Simmer in sauce: Add zoodles directly to a warm sauce and simmer a couple minutes until al dente.
• Raw: Zoodles can be eaten raw in salads or with a dipping sauce.
• Microwave: Microwave in 30-second intervals until al dente — essentially steaming them quickly.

Can you freeze zoodles?

You can freeze zoodles, but texture will change due to water content and they will be softer after thawing. To freeze: spiralize, pack into freezer bags, and freeze flat. Cook directly from frozen — either into a covered skillet for 6–8 minutes or by blanching in boiling water for 2–5 minutes until al dente. Do not thaw first to avoid extra sogginess.

Refrigerating raw zoodles ahead of time works well. Spiralize, layer between paper towels in an airtight container, and store in the fridge. Cook from raw when ready for the best texture.

I’ll be sharing a Mediterranean-inspired veggie sauce soon that pairs perfectly with these zoodles. In the meantime, here are some recipe ideas that work well with zoodles as a base: meatballs in marinara, chicken stroganoff, honey-sriracha salmon bowls, sesame noodles with spring veggies, and gyro-style toppings over chilled zoodles.

More zucchini and squash recipes

• Zucchini Pizza Bites — tiny, healthy pizzas on zucchini rounds.
• Buffalo Chicken Zucchini Boats — a great way to use garden zucchini.
• Creamy Zucchini Soup — smooth and rich without heavy cream.
• Baked Parmesan Zucchini and Squash — an easy, cheesy side dish.
• Slow Cooker Butternut Squash Risotto — comforting and hands-off.