Ever since zoodles hit the scene, we’ve been obsessed. Not only do they let us eat all our favorite pasta dishes in a healthier way, zucchini noodles add an extra dose of veggies in our life and we’re always down for that.
At this point, though, we’ve done all the basic stuff. It’s time to step up our zoodle game, and these recipes are helping us do just that.
Whether you’re spiralizing, julienning, or just slicing your zucchini reeaaally carefully, here are 12 of our favorite ways to serve zoodles.
1. Pistachio kale pesto with zucchini noodles and cherries
Talk about a tasty way to get those greens. Made with homemade pesto, cherries, lemon zest, and raw zoodles, this simple dish brings summer flavors to your mouth any time of year.
Pro tip: Use dried cherries in place of fresh if the fruit isn’t in season.
2. Thai peanut zucchini noodles
Instead of turning to takeout, try this simple recipe. With the best of Thai flavors (peanut butter, cashews, chili, and cashews) and a refreshing touch of basil, mint, and cilantro, you might just break up with delivery for good.
Pro tip: Though the dish is awesome as is, it also tastes great with an added protein like tofu or seitan. And if you’re a vegan and don’t eat honey, swap it out for maple syrup.
3. Zucchini spaghetti with lentil marinara
Marinara sauce is delicious, but it can also get boring. Homemade lentil marinara is a delicious alternative that provides a meaty texture without the meat. Spaghetti will never be the same (in a good way).
Pro tip: To keep it vegan, pick up a cheese-less parmesan at a health food store or make it at home.
4. Garlic lime cashew zoodles
If you’ve got 15 minutes to spare, you can have this piping hot pasta dish ready on your dinner table in next to no time at all.
The sauce is what really seals the deal. Garlic combines with peanut butter, hoisin sauce, soy sauce, and a splash of lime juice. Be sure to make some extra — you’re going to want it!
5. Zucchini noodles with pesto
This recipe will be one of the easiest meal you’ll ever make, even if you’re making pesto from scratch.
If you opt for a store-bought variety instead, the prep time will be cut down to less than five minutes. Top with cherry tomatoes, Parmesan cheese, and a dash of salt and pepper.
6. Ginger zucchini noodle egg drop soup
Any time we feel slightly sick or sneezy, few things sound better than a hot bowl of noodle soup. Now instead of turning to a can or takeout, we whip up our own batch.
It’s easy, inexpensive, and perfect for leftovers, so this zoodle-y twist on a classic egg drop soup is one of our all-time faves.
7. Keto mac and cheese with zoodles
You didn’t think we’d leave out this classic, did you?
While it would be pretty dang hard to cut zucchini into the shape of shells or macaroni tubes, thin zucchini strands do just fine. (Let’s be honest, you’re here for the cheese anyway).
With cream cheese, heavy cream, and cheddar cheese, this will have low-carb dieters and keto fans coming back again — and again, and again.
8. Healthy zucchini pasta carbonara
The recipe creator isn’t kidding when she says the flavor will “make your heart swoon.”
Though it’s full of all the amazing ingredients that make carbonara decadent (and delicious), this zoodle version is a perfect way to lighten up the rich classic.
Pro tip: To mix it up, you can also try turkey bacon or chicken sausage in place of the pancetta.
9. Avocado-basil zucchini noodles with chile-lime shrimp and corn
Light and healthy, this zoodle dish is an easy lunch or dinner option. Though avocado and corn are best during summer months, it’s easy to swap them out for whatever’s in season (or whatever’s left over in your fridge).
10. Kung pao chicken zoodles for two
There’s kung pao chicken, and there’s kung pao chicken zoodles. This recipe is made with the same amazing flavors of the Chinese favorite (peanuts, scallions, ginger), but it adds a veggie base and sticks to the homemade sauce.
It’s a good reminder that cooking is way more fun than dialing for takeout.
11. Zucchini noodles with fig, arugula, and pancetta
Though this recipe is relatively low carb, it’s as filling and satisfying as a dish with actual pasta.
Made with fresh figs, peppery arugula, basil, pancetta, and pecorino Romano cheese, it’ll be hard not to demolish the entire bowl. (But hey, it’s totally fine if you do.)
12. Korean beef zucchini noodles
Got a hankering for some Korean BBQ? We’ve got your back.
Just wait until you smell the brown sugar simmering on the stove with soy sauce, ginger, sesame oil, sriracha, and plenty of garlic, alongside beef. You’ll wonder why you haven’t been cooking at home this whole time.
For low carb lovers and keto followers, zoodles are a legit heaven-send. The trouble is, they can get kinda dull after a while (not to mention mushy).
If you’re ready to step up your game from super basic zoodles and bottled marina to something a little more creative — #adulting — this list of dishes is perfect to add to your repertoire.
