Did Someone Say Zoodles?

Zucchini noodle recipes that you AND your kids will love! We have complied 12 of our favorite zucchini noodle recipes to help you cook healthy and yummy recipes for your family!

12 Zucchini Noodle Recipes Your Family Will Love: A Quick List

1. Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

2. One Pot Fajita Pasta with Zucchini Noodles

3. Pad Thai Zucchini Noodles

4. Baked Zoodles and Meatballs

5. Grilled Chicken Cauliflower Alfredo with Zucchini Noodles

6. Keto Lasagna with Zucchini Noodles

7. Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)

8. Coconut Red Curry Zucchini Noodles

9. Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken

10. Drunken Zucchini Noodles

11. Chicken Zucchini Roll Ups Recipe

12. Cheesy Mushroom & Zucchini Pasta

Number 1: Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Makes 4 Servings


4 medium zucchini (about 2 pounds)

3 tablespoons extra virgin olive oil

1 tablespoon minced garlic (3 to 4 cloves)

1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta

2 medium tomatoes, chopped, see note (about 12 ounces)

1/2 cup shredded parmesan cheese, plus more for serving

1 cup basil leaves, torn into pieces

1 teaspoon cornstarch

2 teaspoons cold water

Salt, to taste


Prepare Noodles

Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.

Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.

Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.

Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

TO FINISH: Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.

Pour the sauce over the zucchini, tomatoes, and basil.

Finish with more parmesan cheese on top and serve immediately.

Adapted from: 


Number 2: One Pot Fajita Pasta with Zucchini Noodles

Prep Time 15 Minutes

Cook Time 10 Minutes

Total Time 25 Minutes

Servings: 4


2 large zucchini spiralized

1 lb chicken breast sliced into 1/2 inch thick strips (I recommend first slicing the chicken breast to half its thickness before cutting into strips. This will make the cooking time much faster and make the strips easier to eat)

2 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp paprika

1  tsp salt

1/4 tsp black pepper

1/4 cup olive oil

1 tsp minced garlic

1 onion sliced into

1/4 inch strips

1 red bell pepper sliced into 1/4 inch strips

1 orange bell pepper sliced into 1/4 inch strips

1 green bell pepper sliced into 1/4 inch strips

lime wedges and chopped fresh cilantro for garnish


In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper. Whisk until evenly mixed.

In a large bowl, add chicken, onions, bell peppers. Drizzle with olive oil. Sprinkle with minced garlic. Mix everything until it is evenly coated in oil and garlic. Sprinkle seasoning mix over everything. Toss and mix ingredients until everything is evenly coated. (If you have time you can let the spices marinate on the chicken for about 30 minutes for even more flavor, but I usually don't do this step and it still tastes good.)

Bring a large skillet or wok to high heat over stove. Add ingredients and cook until chicken is cooked and vegetables are tender but still crisp. When everything is just about done cooking, add in the zucchini noodles and toss and mix with the fajita ingredients. Cook zucchini until tender but still crisp. Zucchini noodles cook quite quickly so this will only take about 2 minutes. Drain skillet of any excess liquid released from the zucchini. Sprinkle cilantro and squeeze lime juice over pasta. Serve warm.

Adapted from: https://kirbiecravings.com/one-pot-fajita-pasta-with-zucchini-noodles/

Number 3: Pad Thai Zucchini Noodles

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Serves: 2


1 teaspoon olive oil

3 medium zucchinis, spiralized

1 red bell pepper, julienned

1 cup purple cabbage, shredded

8 ounces cooked shredded chicken


1 tablespoon low sodium soy sauce

1 tablespoon fish sauce ( sub: another tablespoon of low sodium soy sauce)

2 tablespoons honey

1 tablespoon of rice vinegar ( sub: apple cider vinegar)

3 tablespoons natural peanut butter

2-3 teaspoons sriracha

½ teaspoon ground ginger

2 cloves garlic, minced

TOPPINGS (optional)

chopped peanuts


green onions, diced

lime juice


Prepare sauce by adding all ingredients to a small bowl and whisking. Set aside.

In a medium saute pan on medium heat add olive oil. Add in spiralized zucchini and red peppers. Cook for 3 minutes then add in red cabbage and chicken. Cook for another 2-3 minutes.

Add in sauce and cook for another 4 minutes or until vegetables tender and liquid evaporated.

Serve topped with green onions, cilantro, chopped peanuts and lime juice.

Adapted from: http://www.biteofhealthnutrition.com/pad-thai-zucchini-noodles/

Number 4: Baked Zoodles and Meatballs

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 6 People


6 cups zucchini spirals

2 pkgs Green Giant Frozen Veggie Spirals or 4-5 fresh Zucchini, spiraled

1 25 oz jar spaghetti sauce

1 1/2 cup mozzarella cheese, shredded

1 16 oz bag Meatballs (I used Trader Joes Flame Broiled Turkey)

2 cloves garlic, minced

1 tbsp olive oil

salt & pepper to taste


Cook meatballs by directions on the packaging.

If you are using the frozen zucchini spirals, defrost and drain liquid from them. If you are using fresh zucchini, cut the zucchini with a spiralizer.  

Heat spaghetti sauce in a large saucepan on med-low.

Add zucchini spirals, garlic and olive oil to a frying pan. Sprinkle with salt & pepper to taste.

Toss zucchini and garlic 5-10 minutes to break it down. It will have a semi-clear look to the spirals when they are done.

When the meatballs are finished cooking add them to the spaghetti sauce and continue to cook while tossing the zucchini.

Add cooking spray to a 9x9 baking dish. Add a couple of tablespoons of spaghetti sauce to the bottom of the baking dish.

Add the zucchini spirals to baking dish.

Add meatballs on top of zucchini spirals.

Pour sauce over zucchini noodles and meatballs.

Sprinkle mozzarella cheese on top of sauce, spirals, and meatballs

Bake at 350 degrees for 25 minutes and enjoy!

Adapted from: https://madeinaday.com/low-carb-baked-zoodles-and-meatballs/

Number 5: Grilled Chicken Cauliflower Alfredo with Zucchini Noodles

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes



1 lb boneless (skinless chicken breast, sliced thin and then cut into slices)

1/2 tsp sea salt

1/4 tsp garlic powder

1/4 tsp paprika

1/8 tsp black pepper

Additional Ingredients:

2 cups Creamy Cauliflower Alfredo Sauce

12 oz roasted red peppers (drained and chopped*, 1 cup)

4 medium zucchini's (spiralized)

1.5 tbsp extra-virgin olive oil


Shaved parmesan cheese

Chopped parsley

Serve with your favorite dipping bread


Rinse chicken in water and pat dry. Slice chicken to desired strip thickness. Or wait to cut until after cooked.

Using a brush, coat the chicken with approximately 1/2 tablespoon of olive oil and season with salt, garlic powder, paprika, and pepper.

Place a grill pan (or regular pan) over medium heat. Add olive oil and allow it to heat.

Once heated, add the chicken to the pan allowing to cook 8-10 minutes, or until done.

Place a separate large pan over medium-low heat with olive oil. Once heated, add the roasted red peppers and zucchini noodles - stirring to cook them through.

*If desired, season noodles with additional garlic powder and a dash of sea salt.

When the noodles have cooked (yet still have some firmness), add the chicken and cauliflower alfredo sauce. Stir to combine.

Adapted from: https://www.withpeanutbutterontop.com/grilled-chicken-cauliflower-alfredo-with-zucchini-noodles/

Number 6: Keto Lasagna with Zucchini Noodles

Yield 8 Servings

Prep Time 30 Minutes

Cook Time 30 Minutes

Total Time 1 Hour


1 lb ground beef, 80% lean

1 1/2 teaspoons kosher salt

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

2 cups crushed tomatoes

2 tsp  dried oregano

1/2 tsp black pepper

3 medium zucchini, sliced into "noodles" 1/8″ thick

1 1/2 cups full-fat ricotta

1/4 cup parmesan cheese

1 egg, large

4 cups mozzarella cheese, shredded


Preheat oven to 375°

In a medium saucepan, brown the ground beef in olive oil. Season with salt. When cooked, add onions and garlic. Saute until the onions and garlic are soft and translucent.

Add tomatoes oregano basil and pepper to the pan. Simmer on low for 15 mins.

Meanwhile, slice zucchini into 1/8″ thick slices. Sprinkle with salt, and set aside for 10 minutes. After ten minutes, blot the excess water from the zucchini with a paper towel.

In a medium bowl mix ricotta cheese and egg. Stir well.

In a 9×12 casserole spread 1/2 cup of sauce on the bottom. Layer zucchini slices to cover.

Spread 1/2 of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese.

Repeat the process until all your ingredients are used up.

Bake 30 minutes, until the cheese is brown and the sauce is bubbly.

Let stand about 5 – 10 minutes before serving.

Adapted from: https://greenandketo.com/keto-lasagna-zucchini-noodles

Number 7: Singapore Zoodle Stir Fry With Chicken (Zucchini Noodles)

Prep Time 8 minutes

Cook Time 10 minutes

Total Time 18 minutes

Servings: 4



1/4 cup light soy sauce

2 tablespoons Chinese rice wine (Shaoxing)

2 cloves garlic , minced

1/2 teaspoon fresh ginger, grated1 teaspoon white sugar or a natural granulated sweetener

Stir Fry:

9 oz | 250g peeled large shrimp (prawns), tails on or off

9 oz | 250g boneless and skinless chicken thigh fillets , sliced into strips

2 tablespoons olive oil

2 eggs , lightly whisked with a pinch of salt

2 level teaspoons curry powder (or madras curry paste) - adjust to your tastes*

1 small onion , thinly sliced

1 medium-sized red bell pepper (capsicum), halved, deseeded, thinly sliced

100 g | 3.5 oz sugar snap peas (snow peas), stemmed, strings removed

60 g | 2oz bean sprouts (shoots)

3 large zucchini , spiralized into spaghetti/angel hair thickness


2 green shallots , ends trimmed, thinly sliced diagonally

sesame seeds


Whisk together the sauce ingredients. Pat the shrimp dry with a paper towel. Pour 2 tablespoons sauce over shrimp; mix through to evenly coat. Set aside.

Add 1 tablespoon of sauce to chicken strips. Stir through to evenly coat. Set aside.

Meanwhile, turn Zucchini into noodles using the Inspiralizer or any spiralizer. Set aside.

Prepare all vegetables and have everything ready before cooking.

Heat 1 teaspoon of oil in a wok or skillet over high heat. Add the whisked eggs, swirling pan to create an omelette. When omelette has set; break up into small pieces using a spatula or wooden spoon. Remove from pan and set aside. Use paper towel to wipe the wok clean.Add the chicken strips; stir fry for 3-4 minutes or until cooked through. Transfer to a warm plate. Add another teaspoon of oil to wok/skillet; stir fry the shrimp for about 2-3 minutes, or until just turned pink and opaque in colour. (Do not overcook them. They should have a U-shape to them if properly cooked). Remove from pan and set aside.Heat the remaining oil in the wok over high heat. Add 1 teaspoon of the curry powder and stir-fry for 30 seconds or until fragrant. Add the vegetables and stir-fry for 2-3 minutes or until the onion and snow peas begins to soften. Add the zoodles and the remaining sauce. Stir fry for about 2 minutes until the zoodles are just beginning to soften (they will release a lot of water if over cooked). Add the reserved egg, chicken and shrimp; mix all ingredients through together. Season with salt (if needed), and garnish with the green onion slices and sesame seeds to serve.

Adapted from: https://cafedelites.com/singapore-zoodle-stir-fry-with-chicken/

Number 8: Coconut Red Curry Zucchini Noodles

Servings 2

Prep Time 15 Minutes

Cook Time 15 Minutes

Total Time 30 Minutes

Difficulty Moderate

Buying a spiralizer is key to this recipe. Invest in one, you won't be disappointed. If you have not made zucchini noodles before I have a little trick that I use to prep them to expel any excess water that will ruin your sauce. Always start with salting your zucchini in a colander to remove any excess water. This is also a good opportunity to season the noodles themselves prior to cooking.


4 whole Zucchinis, ends trimmed and spiralized

1/2 teaspoon Kosher Salt

2 tablespoons Olive Oil

1 whole Shallot, chopped

3 cloves Garlic, minced

1 cup Cherry Tomatoes, halved

2 tablespoons Red Curry Paste

1 can {13.66 ounces} Coconut Milk

1/2 teaspoon Kosher Salt and Ground Black Pepper

Green Onion, chopped for garnish

Black Sesame Seeds, for garnish


Using a spiralizer to cut zucchini lengthwise into long, thin strands. Place the zucchini noodles in a colander and toss with 1/2 teaspoon kosher salt. Let drain for 15 minutes, then gently press zucchini noodles with a paper towel to remove any excess water.

In a large shallow pan heat olive oil over medium high heat. Add the shallot and saute for 2 minutes until tender, add the garlic and cherry tomatoes. Stir to cook the garlic and slightly saute tomatoes. Stir in red curry paste and coconut milk. Bring to a simmer and cook the sauce for 10 minutes until thickened. Season with kosher salt and ground black pepper.

Turn heat off and add the drained zucchini noodles, using tongs toss to combine and heat through, this only takes about a minute or two. You want the zucchini to be wilted but still maintain their texture. Serve immediately and garnish with chopped green onion and sesame seeds. Enjoy!

Adapted from: https://dashofsavory.com/coconut-red-curry-zucchini-noodles/

Number 9: Pesto Zucchini Noodles with Roasted Tomatoes and Grilled Chicken

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

A light and tasty summery zucchini noodle pasta tossed in fresh basil pesto with roasted tomatoes and grilled chicken.


1 pint cherry tomatoes, cut in half

1 tablespoon oil

salt and pepper to taste

1 pound boneless skinless chicken breasts

salt and pepper to taste

4 medium zucchini, sliced into noodles

1/2 cup basil pesto


Toss the tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 10-15 minutes.

Meanwhile, season the chicken with salt and pepper to taste, grill it over medium-high heat, about 3-5 minutes per side, before setting aside to rest and slicing it.

Add the zucchini noodles to the pan and cook until just tender, about 1-2 minutes, stirring.

Toss the zucchini noodles, tomatoes and chicken in the pesto and enjoy!

Adapted from: https://www.closetcooking.com/pesto-zucchini-noodles-with-roasted

Number 10: Drunken Zucchini Noodles

Prep Time 15 Minutes

Cook Time 15 Minutes

Total Time 30 Minutes

Servings 2

An easy, light, and low carb version of the popular Thai dish.


2 medium zucchinis spiralized (I used the straight blade for long ribbons)

2 tbsp olive oil

1/2 lb chicken tenders  cut into thin slices

6 oz Chinese broccoli chopped into bite-sized pieces, stems and leaves separated

1 red bell pepper thinly sliced

1 carrot thinly sliced

1 clove garlic minced

2 tsp brown sugar

2 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp Maggi seasoning sauce you can also use black soy sauce which is not the same as regular soy sauce

1 tsp rice vinegar

2 tsp red chili paste

1/2 -1 cup Thai basil leaves


In a small bowl, add garlic, brown sugar, fish sauce, oyster sauce, Maggi sauce, rice vinegar, and chili paste. Mix, taste and adjust as needed. Keep in mind that every brand makes the sauces slightly different so adjust to your personal preference.

In a skillet, add 1 tbsp olive oil and bring to medium high heat. Add in zucchini noodles and cook until just barely cooked and water has been released from zucchini. Drain water from zucchini and set aside zucchini noodles.

In a large wok or skillet, add 1 tbsp olive oil and bring to medium high heat. Add in chicken and cook until chicken is about 70% cooked. Add in broccoli stems and cook a few minutes (until half cooked) before adding in bell pepper, carrot, broccoli leaves. Stir and cook. When everything is just about cooked, add in the zucchini noodles and basil and drizzle everything with sauce. Toss and cook on high heat until sauce is evenly coated and basil is wilted. If your zucchini released more water during cooking, drain excess watery sauce before serving.

Adapted from: https://kirbiecravings.com/drunken-zucchini-noodles/

Number 11: Chicken Zucchini Roll Ups Recipe

Chicken Alfredo Zucchini Roll Ups-cheesy & comforting, this dish only needs six ingredients & takes only 30 minutes to make!

Prep Time 10 minutes

Cook Time 25 minutes

Rest 10 minutes

Total Time 35 minutes

Servings 6

Ingredients 1 large thick zucchini2 cups shredded chicken (rotisserie works great)2 cups alfredo sauce (homemade or store bought)1 1/4 cup shredded mozzarella cheese1/4 cup shaved parmesan cheese1 tsp dried parsley or fresh parsleyInstructionsPreheat oven to 375 degrees. Lightly spray a 9x5 or 8x8 inch baking dish with cooking spray, set aside.Using a mandolin or a large chef's knife, slice the zucchini lengthwise into ⅛-inch thick slices. You'll need about 12.Place shredded chicken over the top of a zucchini slice, then top with 1 tablespoon of the alfredo sauce. Roll up tightly and place into the pan. Repeat with the remaining ingredients.Pour the remaining sauce over top, then sprinkle cheese over.Place in the oven and bake for 25 minutes or until the sauce is bubbly and the zucchini "noodles" are fully cooked. Remove and garnish with parsley. Let rest for 10 minutes before serving.

 Adapted from: https://lilluna.com/zucchini-chicken-alfredo-roll-ups/

Number 12: Cheesy Mushroom & Zucchini Pasta


4 medium zucchini, peeled and ends removed

3 tablespoons Ghee, optional butter

1 cup diced button mushrooms

3 cloves garlic, minced

2 heaping tablespoons flour

1 cup chicken broth

1 cup whole milk

1/4 cup loosely packed flat-leaf parsley

1/2 cup freshly grated parmesan cheese

1/2 teaspoon kosher or sea salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

Fresh basil for garnish, optional


Place zucchini on a vegetable spiralizer. Use the smaller holes and make spaghetti pasta.

In a large skillet over medium heat, add 1 tablespoon ghee or butter and sauté mushrooms until slightly soft, about 3 minutes. Add zucchini pasta and cook until tender, about 6-7 minutes. Place pasta in a serving dish and cover tightly.

In the same skillet over medium heat, add the remaining 2 tablespoons ghee or butter and stir to melt.

Add flour and cook for 1 minute while stirring continuously. Pour in broth and milk and stir until it reaches a gravy-like consistency. Add parsley, 1/2 cup parmesan, salt, pepper, and red pepper flakes and stir until cheese melts.

Pour gravy over zucchini pasta and toss to combine. Sprinkle with additional parmesan and fresh basil, if desired.


Adapted from: https://skinnyms.com/cheesy-mushroom-zucchini-pasta-recipe/