· Food & Recipes · Recipes · Zoodles: Tips & Recipes That Will Make You A Believer

Zoodles: Tips & Recipes That Will Make You A Believer


Zucchini harvest time is one of the best times of the year, in my opinion. I have never met a zucchini I didn’t like, whether roasted, in bread form, or more recently, as “zoodles.” (Not sure what the heck zoodles are? You’re in for a treat!)

Many home gardeners grow zucchini during the summer because it’s low maintenance and easy to grow. But the ease of growing zucchini can be both a blessing and a curse—you can get a lot of zucchini out of a single plant, but you might also end up with a major excess of zucchini that you’re not sure what to do with!

Related: Homemade Crispy Baked Zucchini Chips Recipe

Turning excess zucchini into “zoodles” is a fantastic way to put your bumper crop to good use, so let’s dive in and talk about what they are and why you’d want to make them.


What Are Zoodles?

Zoodles are shorthand for zucchini noodles, and these aren’t some sort of pasta with zucchini in them. They’re literally just spiral-cut zucchini, and they’re a great way to cut out some carbs and calories from a meal while adding more veggies.

They’re also a great gluten-free noodle option for pasta dishes, especially for those who would rather boost their veggie intake than find a decent gluten-free pasta. You can also use zoodles in place of part of the pasta in your favorite pasta dishes to get the best of both worlds!


How To Make Zoodles

The easiest way to make zoodles is using a spiralizer. I’ve had mine long enough that I can’t recall what brand it is or where I got it (probably Amazon, but I’m not certain), but this one from Nuvantee is very similar.

Which Spiralizer Should I Get?

Manual spiralizers are the most affordable, but they also require the most elbow grease to use. This one from Veggetti is only $10 and takes up hardly any space, while this larger OXO spiralizer is quicker to use, but a bit bulkier.

If you’d prefer an electric option, the Hamilton Beach Electric Vegetable Spiralizer and Slicer works quickly, but will cost you about $50. This KitchenAid mixer attachment is one of the priciest options at $90, but if you think you’ll use it often, its power and dependability could make it worth the cost.

And last but not least, you can learn how to make zoodles using your trusty old box grater in this post from Top With Cinnamon.

So now that you know how to make zoodles, it’s time to talk about the best part — eating them! Here’s a recipe I’ve been loving lately.

Pesto Zoodles With Shrimp Recipe

Adapted from Skinnytaste



  • 2 medium zucchini
  • 1 Tbsp cooking oil
  • 8 oz shrimp, peeled and deveined
  • Salt and pepper
  • 1/4 of medium white onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup cherry tomatoes, halved
  • 1/2-1 cup prepared pesto


Start by turning the zucchini into zoodles using a spiralizer or another method. (Follow the instructions included with your spiralizer, as not all of them work exactly the same.)


Place a large pan over medium-high heat and add a couple teaspoons of oil. When the oil is hot, add the shrimp to the pan, season it with salt and pepper, and cook for about 1 1/2 minutes.

Add the onion and cook for another 1 1/2 minutes. Add half the garlic and cook for another minute or until the shrimp is opaque and cooked through. (Be careful not to overcook the shrimp, or they’ll turn out rubbery.)


Transfer the shrimp, onion, and garlic mixture to another dish and set it aside, then add another teaspoon or so of oil to the pan, along with the rest of the garlic, and cook for about 30 seconds. Add the peas and zoodles and cook for about 1 1/2 minutes, or until the zoodles soften slightly. (They will turn to mush if you cook them too long, so keep a careful eye on them!)


Return the shrimp mixture to the pan and add the tomatoes and pesto, then stir everything together just until it’s heated through. Then dig in!


Notes About This Recipe

  • This isn’t a recipe that hinges on using the indicated amounts—in fact, it’s very forgiving! Don’t be afraid to throw in any other veggies or protein you happen to have on hand.
  • You can go the extra mile and make your own pesto (especially if you have a bunch of basil to use up), or you can use your favorite jarred or frozen pesto.
  • Not a pesto fan? Nix it from the recipe and add a big splash of lemon juice instead.

More Tasty Ways To Eat Zoodles

What is your favorite way to eat zucchini?


Pesto “Zoodles” with Shrimp

Jill Nystul
If you haven’t had the pleasure of eating zoodles yet, you are in for a treat! This recipe combines tender zucchini noodles with shrimp and flavorful pesto for a light meal that's perfect for summer.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 351 kcal


  • 2 zucchini
  • 8 oz shrimp peeled and deveined
  • salt and pepper
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup peas frozen
  • 1/4 white onion diced
  • 4 cloves garlic minced
  • 1 tablespoon coconut oil
  • 1 cup pesto or to taste


  • Start by making your zoodles with a spiralizer.
  • Put a large pan over medium-high heat and add half the coconut oil. When it's hot, add the shrimp, season it with salt and pepper, and cook for about 1 1/2 minutes.
  • Add the onion and cook for another 1 1/2 minutes.
  • Add half the garlic and cook for another minute or until the shrimp is opaque, then set the shrimp, onion, and garlic mixture aside.
  • Add the other half of the coconut oil and garlic to the same pan and cook for about 30 seconds.
  • Add the peas and zoodles to the pan and cook for about 1 1/2 minutes or until the zoodles start to soften.
  • Add the shrimp, tomatoes, and pesto to the pan, stir, and heat until warmed through, then serve warm.


Calories: 351kcalCarbohydrates: 14gProtein: 13gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 76mgSodium: 912mgPotassium: 427mgFiber: 3gSugar: 6gVitamin A: 1778IUVitamin C: 30mgCalcium: 160mgIron: 1mg

I may receive compensation when you click through and purchase from links contained on this website. I always offer my own genuine recommendation. Learn more.

Read This Next

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • Attractive section of content. I just stumbled upon your blog and
    in accession capital to assert that I acquire actually
    enjoyed account your blog posts. Any way I’ll be
    subscribing to your augment and even I achievement you access consistently

  • Jillee,

    Zucchini are at their best now and my family has been enjoying them as well. They are so versatile, as you said, you can make pretty much any dish with it.

    We plant zucchini every year in our garden, this year however, we have an abundant supply of zucchini. They grow so quickly and so many of them that I am running out of ideas. So I will be going though your recipes with a fine tooth-comb :).

    A few days ago, desperate to use up my abundant supply of zucchini, I recalled an old recipe someone gave me, a zucchini soup. Simple, straight-forward and fast. It called for onions, zucchini, and spices of your choice. That’s all. So I whipped up a quick soup in no time: I sautéed the onions then added chopped zucchini and spices, then water and boiled the soup for 20 minutes. Then I blended the soup when chilled. It was quick and easy, creamy and delicious.

    It is so important to eat an abundance of fresh, locally grown and in season vegetables. And zucchinis fit the bill, they are also easy to grow, versatile and healthy for you.

  • Thanks so much for the recipes! Every year I have TONS of zucchini, and always vow reduce my planting the following Summer. Well, it never happens :-)

    With my extra zucchini, I always can several jars of Zucchini Pineapple. It honestly tastes exactly like pineapple chunks! Here is a link to the recipe:

    I peel/seed/cube my pineapple the same size as pineapple chunks. I also add a few drops of yellow food coloring, so that the chunks look more like pineapple. Otherwise, stick to the recipe.


  • Thank you ever so much for this idea, those noodles are fantastic and the pasta in my house is really going to change!!! I also wanted to make a side note that I am having difficulty getting onto your website. Based upon the fact that it keeps going back to the yoga mat antibacterial spray it doesn’t let me get the day today once… I actually have to go into the search for the website and put in August 2014 to get the most recent post, please tell me how to get around this.

  • I got my spiralizer on Amazon and use it frequently for making noodles. Can use many different veggies and love zucchini raw with my homemade spagetti sauce or homemade vegan Alfredo sauce…don’t miss the pasta…well, maybe a little bit!

  • I need to seriously invest in a spiralizer! This recipe looks pretty delish and I’m so glad you included more links to more great recipes! Thanks Jillie :)

  • I just bought a Julianne tool from pampered chef just so I could make these noodles.
    Will have to make this recipe for sure! Thanks r all the great work you do for us.

  • Wow, you guys are amazing. My dad’s Utah relatives told us the joke about not leaving the car unlocked years ago. These recipes look great. Our garden has gone wild now with the Zucchini. Can someone please post where you got your spiralizer or who sells them?

  • Thank you for reminding me about zucchini. This summer has flown by and I haven’t really gotten to enjoy many farmers markets or anything and this one always has HUGE zukes. I will make a point to get there this weekend!

  • I have this spiralizer as well.. called the spirolini… It’s great. Being gluten free I can now have tasty ‘pasta’ without the side effects. I have used it with different sauces, but I definitely want to try out these zoodles!

  • I love to stuff the zucchini with beef and rice and then bake. Then peel and boil potatoes and after they are soft add Dill sauce over everything. I could eat myself silly. Great recipes here, have to check some out. Thank you Kaitlyn and loved your dad’s story :)

  • >