Basic Zucchini Noodles

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Basic Zucchini Noodles

As an Italian we grew up with zucchini in almost any dish.  From scrambled eggs and zucchini, zucchini bread, sautéed or even roasted.  Now I just love zucchini noodles.  They are great with just garlic, EVOO, salt and pepper or with your favorite sauce!  Any way you enjoy zucchini noodles it will be amazing!




  • 2-4 zucchini, spirilized or vegetable peeler to thinly slice
  • Olive oil
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground pepper


  1. Rinse and pat dry the zucchini then cut off both ends.  Spiralize or use a vegetable peeler to create your thin zucchini noodles (or wide noodles).  Place in a colander and season with salt.  Use tongs or your hands to toss around to coat all noodles with salt. (for every medium zucchini add 1 teaspoon of salt).  Cover with a paper towel or kitchen towel and let rest for15-20 minutes.  (This will also the removal of excess water)

  2. Heat a large sauté pan over medium-high heat.  Add in 1-2 tablespoons of oil and let it get very hot.  Reduce heat to medium then add in garlic and  zucchini noodles.  Let sit for a minute then carefully toss around until desired doneness.  Taste noodles.

  3. Season with salt and pepper and any other herbs or spices.

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