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This 13-Minute Veggie Swaps Perfectly for Pasta

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Zucchini Noodles are a quick, healthy alternative to traditional pasta, making them perfect for a light and flavorful dish. Lightly sautéed with Italian seasoning and finished with butter, they’re ready in under 15 minutes and pair well with your favorite proteins.

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Holly’s Recipe Highlights: Zucchini Noodles

Flavor: These noodles have a fresh flavor with savory Italian herbs and a rich, buttery finish that lets the zucchini’s natural sweetness shine.
Tools: A countertop spiralizer creates the most even zucchini noodles, but a vegetable peeler works well too.
Serving Suggestions: Enjoy as is or top with homemade pesto, marinara sauce, and Parmesan cheese. Serve with grilled chicken, oven-baked shrimp, or Air Fryer meatballs for a heartier meal.

Total Time: 13 minutes Serves: 4 Cooking Method: Sautéed

Ingredient Notes

Zucchini: Choose small or medium zucchini that are firm and heavy for their size. They have smaller seed cores, which create sturdier noodles with less excess moisture. There’s no need to peel them before spiralizing.
Italian Seasoning: Italian seasoning adds a mild herb flavor that pairs well with both tomato and cream-based sauces. Substitute dried basil, oregano, or your favorite blend of fresh herbs if preferred.

How to Make Zucchini Noodles

Cook until slightly softened and toss with butter and pepper before serving.

Choose the Correct Blade: Use the medium spiralizer blade. Thin strands soften too quickly and are more likely to break.
Spiralize the Outer Layers: Stop spiralizing near the soft, seedy center of larger zucchini. Save the center for soups or stew.
Preheat the Skillet: Heat the skillet before adding the noodles. A hot pan cooks them quickly before they release too much liquid.
Use Tongs: Use tongs to turn the noodles. Frequent stirring can break the strands.
Cook First: Add salt, sauce, and cheese after cooking. As these additions can draw out moisture or weigh down the noodles while cooking.

Save Those Strands

Refrigerating Uncooked Noodles: Store spiralized zucchini in a paper towel-lined airtight container for up to 2 days. Replace the paper towel if it becomes damp.
Refrigerating Cooked Noodles: Cool promptly and refrigerate in a covered container for up to 3 days.
Freezing: Freezing cooked zucchini noodles is not recommended. They release water and become very soft after thawing.

More Ways to Use Zucchini

Did you enjoy the following Zucchini Noodles Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

▢ 3 small zucchini
▢ 2 teaspoons olive oil
▢ ½ teaspoon Italian seasoning or to taste
▢ 1 tablespoon butter optional
▢ salt and pepper to taste

Spiralize zucchini on the medium noodle setting (not the smallest noodle).
Preheat 2 to 3 teaspoons of olive oil in a non-stick pan over medium-high heat.
Add zucchini noodles and Italian seasoning (no salt). Cook 3 to 5 minutes, turning with tongs until hot and slightly softened.
Remove from heat, toss with butter and pepper. Serve and add salt to taste.

Uncooked noodles will keep in the refrigerator for up to 2 days. Cooked noodles will keep for up to 3 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Zucchini Noodles in the pan and plated with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly