If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.

DinnerMomma
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.

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  • Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

157 calories; 13.9 g total fat; 0 mg cholesterol; 181 mg sodium. 7.9 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (188)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2013
Five stars alone, just for the idea. But since zucchini doesn’t have a whole lot of flavor on its own, this needs some seasoning – just plain garlic comes to mind, tho’ I used Penzey’s Fox Point Seasoning, which is a light seasoning, perfect for vegetables. Since I had chicken broth leftover from another dish, I used it in place of the water which I hope contributed a little flavor as well as making use of something I had open. Depending on how thick you cut your zucchini, use the 5-7 minutes cooking time only as a guide. Zucchini cooks quickly, so be careful not to overcook. Read More
(270)

Most helpful critical review

Rating: 3 stars
03/04/2017
Used a sprializer to get my zoodles. I make a variation of this often with some minced garlic, cooked on high to get a quick sauté. There is no need for the water as zucchini will release water. As written it makes zucchini sort of soggy. Its a great idea, but I'll stick to my regular method. Read More
(68)
248 Ratings
  • 5 star values: 183
  • 4 star values: 51
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
10/31/2013
Five stars alone, just for the idea. But since zucchini doesn’t have a whole lot of flavor on its own, this needs some seasoning – just plain garlic comes to mind, tho’ I used Penzey’s Fox Point Seasoning, which is a light seasoning, perfect for vegetables. Since I had chicken broth leftover from another dish, I used it in place of the water which I hope contributed a little flavor as well as making use of something I had open. Depending on how thick you cut your zucchini, use the 5-7 minutes cooking time only as a guide. Zucchini cooks quickly, so be careful not to overcook. Read More
(270)
Rating: 4 stars
10/31/2013
Five stars alone, just for the idea. But since zucchini doesn’t have a whole lot of flavor on its own, this needs some seasoning – just plain garlic comes to mind, tho’ I used Penzey’s Fox Point Seasoning, which is a light seasoning, perfect for vegetables. Since I had chicken broth leftover from another dish, I used it in place of the water which I hope contributed a little flavor as well as making use of something I had open. Depending on how thick you cut your zucchini, use the 5-7 minutes cooking time only as a guide. Zucchini cooks quickly, so be careful not to overcook. Read More
(270)
Rating: 5 stars
08/22/2013
I make my own sauce with 1 can crushed tomatoes, 1/4 cup olive oil, 3 cloves minced garlic and some fresh basil. Served over the zucchini with some parmesan cheese. Read More
(241)
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Rating: 5 stars
08/20/2013
This is a great way to serve zucchini! You can top it w/ your favorite sauce, or keep it simple for an easy side dish. I just bought a julienne cutter, so I used that, and it was perfect for this! The kids thought this was so fun. I will be making this again, and I can't wait to try it w/ different sauces~YUM! Thanks for sharing. :) Read More
(83)
Rating: 5 stars
06/16/2014
This recipe is AWESOME! I have tried it as written and my own version as well. With my version, I added onion and garlic to the oil before adding the zucchini then added Italian seasonings as it cooked. I did not use any water at all. Used my favorite spaghetti sauce with a little parm cheese on top. Like both versions! Will definitely make again and again! Read More
(79)
Rating: 3 stars
03/04/2017
Used a sprializer to get my zoodles. I make a variation of this often with some minced garlic, cooked on high to get a quick sauté. There is no need for the water as zucchini will release water. As written it makes zucchini sort of soggy. Its a great idea, but I'll stick to my regular method. Read More
(68)
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Rating: 5 stars
01/05/2014
What an amazing idea! I bought a julienne tool and instantly had a great substitute for pasta. I reduced some Italian stewed tomatoes with garlic and olive oil through boiling. Cooked some chicken in olive oil with garlic and had an amazing low calorie low fat meal. Read More
(57)
Rating: 5 stars
01/15/2014
I like to call these zoodles. I used a Spirooli aka a Paderno to make easy work of the zoodles. I just seasoned the zoodles and sauteed in olive oil infused with garlic until tender. Great recipe. Read More
(45)
Rating: 5 stars
07/25/2014
I added in some garlic and Italian seasoning for more flavoring and didn't even use any water just stir fried in my 12 inch cast iron skillet the olive oil the zucchini made its own liquid as it was cooking. I had six small/medium zucchinis and made a big pan of "Zoodles" for four people. Topped with my homemade tomato/meat sauce and some Parmesan cheese. The husband said it tasted more Italian than regular pasta does. Everybody loved it! Read More
(42)
Rating: 5 stars
01/16/2014
Reduces the amount of carbs in your diet - check. Adds extra veggies into your diet - check. Allows your sauce or any add-ones to shine - check. This recipe is perfect as it is written. Thanks DinnerMomma for a simple and wonderful concept meal. I would not change a thing! Read More
(41)