If you're looking for the best zucchini zoodle noodle recipes, these 3 are the best recipes you'll ever need to add to your collection.

Zucchini noodles absorb just about any delicious sauces your family so we gave you some simple assortments to try.

During the summer when zucchini is plentiful, noodles are complimented with freshly made pesto with herbs, homemade tomato sauce, and one of my simple favorites garlic and oil with toasted breadcrumbs.

We have also included topping your zucchini noodles with many meat suggestions below for meat lovers and those trying to lower carbs these noodle- zoodles are a great alternative to pasta.

If you love zucchini you may also like to try our Easy Baked Zucchini Lasagna or Zucchini Rollatini both delicious casseroles!

If you don't have a zucchini noodle maker, you can always use a box grater to make a shredded meal, it will still taste great!

Scroll down for this printable recipe card plus step-by-step zucchini easy noodles recipe instructions.

Key Tips for Making Zucchini Noodles:

Prepare the noodles with a spiral noodles tool or grate the zucchini into long shreds with a box grater
Get all the ingredients together for the dish you're making
Use only fresh herbs when making pesto never dried
Use a bottled marinara sauce if you're pressed for time
Use only fresh garlic when the recipe calls for garlic
Toast the breadcrumbs if using
check out all the recipes with instructions at the end in our easy-to-read recipe card just hit print and all the ads will disappear.
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Shopping List Scroll down to the printable recipe card below for exact measurements

slices of zucchini in spiral noodles
Parmesan Romano blended grated cheese
crushed tomatoes
crushed red pepper flakes
minced garlic
freshly torn basil and parley
Italian flavored breadcrumbs
salt, and pepper to taste
fresh garlic
olive oil
toasted almond

Additional Suggestions:

Meat lovers: 1/2 cup of any one of these cooked and boneless meats: chicken, steak, ham, pepperoni, hot capicola, or crumbled bacon (added on top of the tomato layer)
Other Vegetable Additions: mixed or substitutions for zucchini: chopped artichoke hearts, mushrooms, sliced peppers, sliced onions, chopped asparagus, chopped or diced eggplant, diced peppers, eggplant or another squash, chopped greens beans

Substitutions and Other Additions

add a layer of ricotta
add meatballs to the zucchini marinara recipe
add a layer of cooked loose sausage or ground seasoned ground beef
pepperoni flavors the sauce nicely for meat lovers
omit the breadcrumbs for fewer carbs
other squash vegetables can be used
for best results use a spiral vegetable cutter
the recipe can be doubled
if you prefer softer noodles saute it or boil it longer
this is a perfect potluck and outdoor food
eggplant can be substituted or yellow squash for zucchini

More Zucchini Recipes We Love

Zucchini Pizza Crust

Zucchini Rollatini

Zucchini Fritters

Zucchini Cranberry Muffins

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Healthy Zucchini Noodles aka Zoodle Recipes

This recipe can be adapted in so many ways it's so versatile.

Keep this low-carb with zucchini noodles and if you're not a vegetarian simply add seafood, meat, or more vegetables, and adapt away!

This is a low-calorie lunch or brunch made quick and easy, and the cooking time will vary to how you prefer your vegetables cooked (the recipe is based on crunchy results).

We just love this recipe and it's the perfect side dish or a light lunch.

zucchini noodles marinara, zucchini noodles with pesto, zucchini noodles with garlic and oil, how to make zucchini zoodles

Author: Claudia Lamascolo

3 Zucchini Noodle Recipes

Spiral Zucchini Noodles recipes. We have Garlic and Oil, Almond Pesto Zucchini Noodles, and Zucchini Noodles with Marinara. All are delicious, healthy, and a great alternative without the carbs,

Ingredients

Garlic and Oil Zucchini Noodles with Toasted Breadcrumbs
2 zucchini peeled and shredded in long spiral strands
2 cloves minced fresh garlic
salt, and pepper to taste
cayenne pepper just a dash
2 to 3 tablespoons wide shredded Parmesan Romano Blended Cheese grated cheese
1/2 teaspoon granulated garlic
1 chopped fresh basil leaf
4 tablespoons extra virgin olive oil divided
Garnish: 2 tablespoons (or more) of toasted Italian toasted breadcrumbs
(note: these breadcrumbs can be toasted on a paper plate. Mix the breadcrumbs with melted butter and spread on the plate for 1 to 2 minutes watching carefully)
Zucchini Noodles with Almond Pesto
2 garlic cloves, minced 1/2 cup slivered toasted almond
1/2 cup grated Parmesan Romano blended cheese
salt and freshly ground pepper, to taste
1 cup fresh basil leaves
1 cup Italian flat-leaf parsley leaves
3/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
16 large shrimp, shelled and deveined or cubed chicken breast can be substituted
4 zucchini small cleaned and spiraled
Zucchini Noodles with Marinara Sauce
2 large zucchini spiraled into noodles
grated Pecorino Romano cheese or Parmesan
1- 28-ounce can of crushed tomatoes
3 cloves of minced garlic
salt, and pepper to taste
pinch of cayenne pepper
1 or 2 fresh basil leaves

Instructions

Garlic and Oil Zucchini Noodles with Toasted Breadcrumbs Directions:
Place the zucchini shreds in a microwave bowl with water to cover (or use a small saucepan on the stovetop).
Bring to a boil.
Cook around 7 to 8 minutes adding a pinch of salt to the water. Check for softness. Drain.
Saute garlic in oil for 2 minutes in 2 tablespoons olive oil.
Add all the spices, and herbs then the zucchini until blended.
Mix in the cheese as much as you like.
Add one or two more tablespoons of olive oil drizzled on top then garnish with toasted breadcrumbs if desired. Serve immediately.
Zucchini Noodles with Almond Pesto Directions:
Place 4 serving bowls in your serving tables and set aside.
Prepare the zucchini cutting off the ends and put through a zucchini spiral tool.
Place the cheese, toasted almonds, basil, parsley, lemon juice, salt, pepper, and 3/4 cup of olive oil in a food processor and blend until smooth. Set aside.
Toss the zucchini noodles with 3/4 cup of the pesto and set an even amount into each of the 4 bowls.
In a large frying pan, add 1 tablespoon of olive oil and saute the shrimp with a seasoning of salt and pepper until they turn pink, around 4 minutes turning once.
Note for Chicken saute until the juice runs clear and check the center to be 165 degrees with an instant-read thermometer.
Top each bowl of noodles with shrimp or chicken and drizzle with more pesto if desired on the meats.
Zucchini with Marinara Sauce:
In a medium-sized saucepan heat the oil and saute the garlic for 2 to 3 minutes until golden.
Stir in the crushed tomato with seasoning and basil.
Simmer for 15 minutes.
Add the zucchini noodles to the pan and simmer for 4 more minutes.
Serve topped with more basil, and grated cheese.
Note: if you prefer meat, saute 8 ounces of ground beef with the garlic drain and then add tomatoes for bolognese sauce.

Notes

Substitutions and Other Additions

add a layer of ricotta
add meatballs to the zucchini marinara recipe
add a layer of cooked loose sausage or ground seasoned ground beef
pepperoni flavors the sauce nicely for meat lovers
omit the breadcrumbs for fewer carbs
other squash vegetables can be used
for best results use a spiral vegetable cutter
the recipe can be doubled
if you prefer softer noodles saute it or boil it longer
this is a perfect potluck and outdoor food
eggplant can be substituted or yellow squash for zucchini

Key Tips for Making Zucchini Noodles

Prepare the noodles with a spiral noodles tool or grate the zucchini into long shreds with a box grater
Get all the ingredients together for the dish you're making
Use only fresh herbs when making pesto never dried
Use a bottled marinara sauce if you're pressed for time
Use only fresh garlic when the recipe calls for garlic
Toast the breadcrumbs if using

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.