How to Make Zucchini Noodles

Name: How to Make Zucchini Noodles 3 Ways
Prep time: 10 min
Total time: 10 min
Ingredients: 1 zucchini (washed and dried)

Yumna Jawad

Updated Jun 29, 2025

5 from 1 review

Learn how to make zucchini noodles three different ways. This easy step-by-step tutorial is for zoodles using a spiralizer, peeler, or knife.

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Prep Time 10

Servings 1 serving

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Making Zucchini Noodles Is A Lot of Fun!
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Making Zucchini Noodles Is A Lot of Fun!

Zucchini noodles are one of those things I actually enjoy making, partly because there’s more than one way to do it. I don’t always feel like dragging out the spiralizer (or buying one in the first place), so it’s nice to know I can still get the job done with tools I already have.

If I want wide, ribbon-style noodles, I just grab a veggie peeler. If I need thicker strips, a knife works just fine. And when I do want the long, curly kind, the spiralizer comes out. I pick the style of zucchini noodle based on what I’m making and how I want it to feel.

Happy Cooking!
– Yumna

How to Make Zucchini Noodles – 3 ways

You don’t need to have any special tools to make zucchini noodles (aka zoodles!) at home. This tutorial will show you three ways to prepare them, with a spiralizer, with a Y-peeler, or by hand with a knife.

Using a Spiralizer

Zucchini on a cutting board with top being cut off. — **Step 1:** For each method, cut of the top of the zucchini.

A spiralizer machine starts to cut a zucchini. — **Step 2:** Follow the directions for your particular brand of spiralizer. There are usually different settings depending on the size you prefer.

A spiralizer cutting a zucchini into noodles. — **Step 3:** Place the zucchini securely on the spiralizer.

Spiralize zucchini in a spiralizer. — **Step 4:** Turn the the handle to make the noodles.

Using a Y-Peeler

Y-peeler cutting thin planks of zucchini. — **Step 1:** Lay the zucchini flat on your cutting board. Starting at the cut end, run your peeler the length of the zucchini to make strips.

After more strips are cut. — **Step 2:** Continue this process until you reach the seeds in the middle. At that point, flip the zucchini over and repeat until you reach the seeded middle again.
Depending on whether you are using a standard peeler, with a smooth blade, or a serrated zester, you will either end up with wide or skinny flat noodles, similar to fettuccine or pappardelle.

Using a Knife

Slicing zucchini into planks. — **Step 1:** Slice the squash length-wise into even strips about 1/4″ thick and then stack and hold the slices together.

Cutting planks into strips. — **Step 2:** Continue slicing each strip carefully into long thin strips.

How to Make Zucchini Noodles 3 Ways

Author: Yumna Jawad

5 from 1 review

Learn how to make zucchini noodles three different ways. This easy step-by-step tutorial is for zoodles using a spiralizer, peeler and knife.

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Prep Time10

Total Time10

Servings serving

Ingredients

▢ 1 zucchini washed and dried

Instructions

Using a sharp knife, remove the stem end of the squash.
To use a spiralizer, place the zucchini securely on the spiralizer, and turn the handle to make the noodles according to instructions.
To use a vegetable peeler or Julienne Y-peeler, lay the zucchini flat on your cutting board. From the cut end, run your peeler from one end to the other to make strips. Continue this process until you reach the seeds. Flip to the other side and repeat until you reach the seeds again.
To use a knife, slice the squash lengthwise into even strips about ¼ inch thick. Then slice each strip into long thin sticks.
Use the zucchini noodles as desired in a recipe.

Notes

Storage: It’s best to enjoy zucchini noodles immediately after creating because they can get soggy after a few hours. However you can store any leftovers in an airtight container lined with paper towel for up to 3 days.

Photo Credit: Erin Jensen

Nutrition

Calories: 33kcal, Carbohydrates: 6g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 16mg, Potassium: 512mg, Fiber: 2g, Sugar: 5g, Vitamin A: 392IU, Vitamin C: 35mg, Calcium: 31mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Recipe Tips

Rest the zucchini noodles on paper towels after you cut them. This helps to remove extra moisture to keep the zoodles more firm after cooked.
Choose small or medium zucchinis, which are best for zoodles. The larger kinds can be bitter, especially their seeds.
Don’t peel the zucchini. The thin skin gives color, shape, and extra nutrition to the zoodles.
Try them raw. The best part about these noodles is they don’t have to be cooked. In fact, I prefer the crunch of uncooked zoodles. If you prefer them cooked, you can simply stir into and toss with hot sauce, plunge briefly into boiling water (for literally one minute or less,) or saute for a couple minutes in oil. Be careful not to overcook them.

How to Make Zucchini Noodles

Making Zucchini Noodles Is A Lot of Fun!