Zucchini Noodles
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We’ve reached the final recipe in my zucchini series—but don’t worry, I’ll be back tomorrow with fresh inspiration in my Fab Five, so be sure to swing by! I’m saving my personal favorite for last: zucchini noodles (AKA zoodles). They’re light, simple, and a fun way to shake up your dinner routine—especially if you’re looking for a veggie-forward alternative to traditional pasta.
I used zucchini ribbons as a base in place of noodles, and while I couldn’t quite get my whole family on board, my oldest son gave them a try and surprised me with a “that’s pretty good!” I’ll take that as a small victory. If your crew is a little hesitant, you can always offer regular pasta as a backup—no harm in easing into something new.
On Monday, I’ll be sharing the easy 3-ingredient crock pot pasta sauce I served over these zucchini noodles—it’s cozy, flavorful, and comes together with almost no effort. Of course, feel free to use your go-to marinara, pesto, or even a creamy alfredo if that’s more your vibe.
Ingredients FOR Zucchini Noodles
- ZUCCHINI
- OLIVE OIL
Instructions for Zucchini Noodles
Preheat your oven to 400°F and prepare a rimmed baking sheet by brushing it lightly with olive oil.
Trim both ends off your fresh zucchini, then slice into long, thin ribbons using a vegetable peeler or mandolin slicer. If your mandolin doesn’t cut thin enough, a peeler will do the trick—just be careful! For best control, start peeling at the top while holding the zucchini in your hand, then switch to a countertop grip by holding the peeled end and finishing the ribbon with gentle, steady strokes.
Place a layer of zucchini ribbons onto the oiled baking sheet, then lightly brush the top with olive oil. Repeat with additional layers until all the ribbons are arranged, finishing with a final brush of oil.
Bake for 8–10 minutes, or until the ribbons look tender and lightly curled. If needed, blot excess oil from the pan with a paper towel before serving.
To finish, divide the warm zucchini pasta between four plates and top with your favorite pasta sauce and a sprinkle of grated Parmesan cheese. These are lovely paired with marinara, pesto, or even a drizzle of lemon-garlic butter!
Frequently Asked Questions
Do I need to peel the zucchini before slicing it into ribbons?
No peeling required! The skin adds color, texture, and nutrients. Just wash the zucchini well before slicing.
What tool works best for making ribbons?
A vegetable peeler is great for thin, delicate ribbons. A mandolin can work too, but some models may not slice thin enough. Always use caution—those blades are sharp!
Can I make the ribbons ahead of time?
Yes! You can prep the ribbons up to a day in advance. Store them in an airtight container lined with a paper towel to absorb moisture.
Do I need to salt or dry the zucchini before baking?
Not for this recipe, but if your zucchini is extra watery, you can sprinkle it with salt and let it sit for 10–15 minutes, then blot it dry to reduce moisture.
Can I use these ribbons as a pasta substitute? A: Absolutely! They’re a light, low-carb alternative to traditional noodles and pair beautifully with marinara, pesto, or creamy sauces.
How do I prevent soggy zucchini noodles?
Avoid overbaking and don’t overcrowd the pan. A light brush of olive oil and a single layer helps them roast evenly and stay tender—not mushy.
FOR MORE RECIPES LIKE THIS, TRY:
Zucchini Noodles
Real Mom Kitchen
Equipment
Ingredients
- 4 small zucchini
- olive oil
Instructions
- Preheat oven to 400 degrees
- Cut ends off and slice zucchini into ribbons using a vegetable peeler or a mandolin. My mandolin did not slice them thin enough so I had to use my vegetable peeler. Be careful with the peeler though. You don't want to cut yourself. I would hold the zucchini in my hand and start peeling at the top, then I would put the zucchini down on the counter and hold on the the top that has already been peeled and finish the ribbon.
- Brush a baking sheet with olive oil. Place a layer of the ribbons on the sheet. Lightly brush the ribbons with olive oil and add another layer of ribbons. Continue this until all the ribbons are on the baking sheet. Be sure to finish with a brushing of olive oil.
- Bake for 8-10 minutes until the ribbons look tender. Use a paper towel to absorb any excess oil remaining on the baking sheet.
- Divide ribbons or noodles between 4 plates and top with your favorite pasta sauce and Parmesan cheese.
