Whole30 + Keto Zucchini Noodles
Whole30 + Keto Zucchini Noodles Recipe + Video – the secret to al dente zoodles that aren’t soggy! Paleo, low carb, gluten free, grain free, dairy free, sugar free, plant based, clean eating, real food.
It took me such a long time to figure out how to make good zucchini noodles. Whenever I would make them, they would turn out a watery and soggy mess.
After MUCH trial and error, I’ve perfected the BEST whole30 + keto zucchini noodles that are al dente and perfect.
How To Make Zucchini Noodles
There are 3 main secrets to perfect zucchini noodles that are not watery at all:
- If you can, get big zucchini’s that are as straight as can be. This will give you more noodles.
- After you spiralize the zucchini, set them in a collander over a bowl and salt them. This will season them AND draw out excess moisture.
- After they have sat in the salt for at least 15 minutes, use a nut milk bag to squeeze out ALL the excess liquid. You will be shocked how much comes out.
Watch How To Make Perfect Zucchini Noodles (5:43 minutes)
Whole30 + Keto Zucchini Noodles
The secret to al dente zoodles that aren’t soggy!
- 4 medium zucchini, spiralized
- 1 tablespoon kosher salt
- 1 tablespoon ghee, or olive oil, coconut oil or avocado oil
- Cut the ends off all your zucchinis. Use your spiralizer to make zucchini noodles using the smallest blade. I break my zoodles off after every 5 turns so they are the perfect length. Always make sure the zucchini is being poked in the dead center to give you the largest noodles. Readjust if needed as you're turning, especially if you have curved zucchinis.
- Set a colander over a large bowl. Place all the zucchini noodles in the colander and season with the kosher salt. Toss it, and gently massage it in. This is seasoning the zucchini, as well as drawing out all excess moisture. Let it sit for at least 15 minutes on the counter.
- Transfer the zucchini noodles to a nut milk bag and use firm pressure to squeeze out as much moisture as you can. It's a workout! But this will give you perfectly al dente zucchini noodles that are not watery or soggy at all.
- You can eat the zoodles raw topped with your favorite sauce. Or you can heat them up in a skillet if you want them warm.
- To warm in a skillet: heat a large skillet over medium heat. Add in ghee and cook for just 1 to 2 minutes until cooked through. Transfer to a plate and top with desired sauce and toppings.
- Leftovers will keep for at least 5 days refrigerated in an airtight container.
If you don't have a nut milk bag, dish towels, a cheese cloth or even an old tee shirt would work too!
Calories: 89, Total Carbs: 1.4g, Protein: 1.2g, Fat: 9.5g, Fiber: 0.5g, Net Carbs: 1g
Did you make this recipe?Please Leave a comment and give this recipe a rating!
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12 Comments on “Whole30 + Keto Zucchini Noodles”
Do you think you could freeze the zucchini noodles at any point? Its such a long task, all that squeezing, I was wondering if I could just make a big batch and freeze it all. What do you think?
That is an excellent question Kyla! I have actually never recipe tested freezing the zucchini noodles. I think it would probably work though. I would flash freeze them laid out in one layer on a cookie sheet until frozen. Once they are frozen I would transfer them to a zip lock bag so they are individually frozen and don’t clump together. I would also not thaw them and cook them frozen to avoid them getting soggy. Let me know if they work!
The best way to enjoy zucchini noodles is with this method! It’s also a great way to get in a good arm workout, haha!
I am so glad you liked my zoodles Lindsey. You are right, making them is a great arm workout! LOL!
Sorry if this is a silly question but do you think this would this work if I thawed prepackaged frozen zucchini noodles?
There is no such thing as a silly question Ali! I haven’t recipe tested with frozen zoodles, but I think it would work. I am not sure if the zoodles would get mushy after they thawed though. Let me know if you try it, I would love the feedback!
Love this way of making zucchini noodles!!! They seriously reminded me of pasta, and weren’t watery at all, I heated them up in a pan). Thank you!
I am so happy you liked my zoodles Konika. I agree that they taste just like pasta and are not watery. So glad they turned out well for you.
Great tip!! Works every time!!
Yep! Works every time!
made these w/the chicken piccata & the cauliflower mash – fantastic combo & the zoodles were perfect! ???
Serving the zoodles with cauliflower mash and chicken picatta sounds like the most delicious dinner ever Jessica!