Microwaving
Place your zoodles in a microwave-safe dish. A large glass bowl works best, so you can easily toss the zoodles in between increments in the microwave. Avoid placing them in a shallow dish, since this could easily get messy. Go with something roomy that has sides. You can add a splash of water over the zoodles, if you like, but it’s usually not necessary. Zucchini has a relatively high water content naturally.
Pop the zoodles in your microwave. Leave the bowl uncovered. Place the dish directly in the center of your microwave so the zoodles cook evenly. Once the dish is positioned, close the microwave’s door.
Cook the noodles for 1 minute. Punch in a cook time of 1 minute on your microwave’s keypad. Leave it on regular heat – don’t microwave the zoodles with the high heat setting. Hit “Start” or “Cook” and let the microwave cook the zoodles.
Remove the bowl and test the noodles for crispness. Crispness is a personal choice – some people prefer zoodles that have a firm consistency, similar to al dente pasta noodles. Others prefer soft zoodles. To test yours, simply grab a zoodle and pop it in your mouth.
Toss the zoodles and heat them for another 30 seconds, if needed. If the zoodles are too firm for you, toss them in the bowl with 2 forks to redistribute them. Then, place the bowl back in the microwave. Close the microwave’s door and cook them for another 30 seconds.
Cook them in 30 seconds increments until you get the consistency you want. After 30 seconds is up, check the firmness of the zoodles again. If needed, toss them and heat them in 30 second increments until you’ve reached the desired consistency. If you’re microwaving a large pile of zoodles, you may need to repeat this several times. Be careful not to over-cook the zoodles.
Plate the noodles and serve with your favorite sauce. Divide the noodles between the serving plates. Ladle your favorite pre-heated sauce over the top. Add cheese or nutritional yeast, if desired, and serve immediately. If you like spicy foods, consider sprinkling red pepper flakes on top before serving. Choose a sauce that’s nice and thick. Zoodles tend to get watery easily once they’re plated, and a runny sauce will contribute to that.
Boiling
Bring a pot of water to a boil over high heat. Turn on the tap and fill a large pot about halfway with water. There aren’t any exact measurements for the water – just make sure you use enough so the zoodles will be fully submerged when you add them. Place the pot on the burner over high heat and allow the water to come to a boil.
Add the zoodles to the pot and cook for 1 to 3 minutes. Use a spoon to stir them until they're fully submerged. Let the zoodles boil in the water for 1 to 3 minutes, stirring them occasionally. If you’re just making 1 serving of zoodles, 60 seconds is probably all they’ll need. If you’re making a large batch of zoodles for 4 or more people, let them cook for about 3 minutes. If you’re making a really large amount of zoodles, consider cooking them in batches so you don’t overfill the pot. Even if you like them super soft, don’t boil the zoodles for more than 5 minutes or you’ll overcook them.
Remove the zoodles from heat immediately. It’s easy to overcook zoodles, especially when boiling water is involved! When the time is up, grab a pot holder and take the pot off the burner right away. Don’t turn off the burner and let the zoodles sit in the pot, because they will keep cooking in the hot water.
Drain the zoodles thoroughly in a colander. Position a colander in your sink. Carefully dump the contents of the pot into the colander. Be careful, since the zoodles tend to stick together in a ball and plop out all at once. Let the boiling water drain through the colander’s holes. Make sure the zoodles drain thoroughly. You may want to jiggle the colander around a bit. If you’re concerned about soggy zoodles, lay a clean dish towel out flat on the counter. After they drain in the colander, turn them out on the towel. Lightly dab them with paper towels.
Divide the noodles onto serving plates and add your favorite sauce. Heat the sauce before adding it to the zoodles. You can try any sauce that you’d typically use for pasta, so feel free to experiment with marinara, pesto, alfredo sauce, and so on. Add cheese or nutritional yeast, if desired, and serve the zoodles immediately.
Sautéing
Heat 1 US tbsp (15 ml) of olive or avocado oil in a sauté pan. Measure out your favorite cooking oil and coat a medium-sized non-stick sauté pan with it. Place the pan over medium heat and let the oil get hot. It will take 1 to 2 minutes, approximately. Mince 1 clove of garlic and let it sauté in the hot oil, if desired.
Add the zoodles to the pan and sauté for 1 to 2 minutes. Use a wooden spoon to toss and stir the zoodles occasionally as they cook. If you like softer zoodles, or if you’re cooking a large amount, aim for 3 to 5 minutes. While the zoodles cook, add salt and pepper to taste, if desired. Remove the sauté pan from heat immediately to avoid overcooking. Since zucchini is a very delicate vegetable, it doesn't need a lot of cooking.
Plate the zoodles and top with your favorite sauce. Lemon garlic shrimp sauce is a really popular one for this cooking method, although you can use any sauce that you want. Feel free to experiment! Go with thicker sauces and avoid runny ones, since the zoodles tend to get soggy easily. Bolognese topped with Parmesan cheese is a great option. You can also top it with nutritional yeast, if desired, and dig in. Chopped nuts is also a great topping if you want some crunchiness in your dish.
Baking
Preheat your oven to 200°F (93°C). Baking is probably the least ideal method for cooking zoodles – it’s the most time-consuming approach, and the results are essentially the same as the other methods. However, if you want to, give it a try! Preheat your oven to 200°F (93°C) and let it heat up.
Line a baking sheet with a dry paper towel. Baking tends to draw out a lot of the water content in the zoodles, so line your baking sheet with a paper towel before adding your zoodles. The paper towel will soak up the excess water as it comes out of the zoodles. Don’t worry – the paper towel won’t catch on fire in the oven.
Scatter the zoodles on the baking sheet and sprinkle with sea salt. Spread the zoodles out evenly on the baking sheet until you have a single layer. Grab a pinch of sea salt and sprinkle it on top of the zoodles. The sea salt will add a bit of flavor and help draw moisture out of the zoodles. The paper towel will be there to soak it up.
Bake the zoodles for 10 to 15 minutes. Carefully place the baking sheet directly in the center of your oven rack, then close the oven door. Let the zoodles bake for 10 to 15 minutes. You don’t need to toss or stir the zoodles during this time.
Remove the zoodles from the oven and turn them out on a dry towel. Use an oven mitt to carefully remove the baking sheet from the oven. Place it on a heat resistant surface. Lay a clean dish towel out flat on the counter, and then use tongs to transfer the zoodles on top of it. Dab them lightly with a dry paper towel to remove any excess moisture.
Divide the noodles and top with your favorite sauce. Plate the zoodles, then ladle the warmed sauce of your choice over each serving. You can experiment with any sauce you like, although it’s best to use thicker styles. Add cheese and additional seasonings, if desired, and serve immediately.
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