5 Zoodle Recipes to Try

5 Zoodle Recipes to Try

Faazil Irshad

August 4 2021

Zucchini Noodles, otherwise known as Zoodles, are all the rage right now! Here are 5 delicious Zoodle recipes for you to try!

1. Teriyaki Chicken Zucchini Noodles


  • 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces

  • 2 teaspoons vegetable oil

  • 1 cup chopped bell peppers I used red and yellow

  • 1/4 cup low sodium soy sauce

  • 1/2 cup water

  • 3 tablespoons brown sugar

  • 2 teaspoons minced garlic

  • 2 teaspoons minced ginger

  • 1 tablespoon honey

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon cornstarch

  • 3 zucchini spiralized into noodles

  • 1 tablespoon sesame seeds

  • salt and pepper to taste


  1. Heat the oil in a large pan over medium high heat. Season the chicken on both sides with salt and pepper to taste.

  2. Place the chicken in the pan and cook for 3-4 minutes on each side or until browned and cooked through. Add the peppers to the pan and cook for another 3-5 minutes or until softened.

  3. Add the garlic and ginger to the pan and cook for 30 seconds more.

  4. While the chicken and vegetables are cooking, prepare the sauce.

  5. Place the soy sauce, water, brown sugar, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.

  6. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened.

  7. Add the zucchini noodles to the pan with the chicken and vegetables. Cook for 3-4 minutes or until just softened.

  8. Pour the teriyaki sauce over the chicken and zoodles. Sprinkle with sesame seeds and serve.

2. Guilt-Free Garlic Parmesan Zucchini Noodles Pasta


  • 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, see notes for alternatives

  • 1 cup basil leaves, torn into pieces

  • 1 teaspoon cornstarch

  • 2 teaspoons cold water

  • Salt, to taste

3. Blackened Tilapia with Zucchini Noodles


  • 2 large zucchini (about 1-1/2 pounds)

  • 1-1/2 teaspoons ground cumin

  • 3/4 teaspoon salt, divided

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon pepper

  • 1/4 teaspoon garlic powder

  • 4 tilapia fillets (6 ounces each)

  • 2 teaspoons olive oil

  • 2 garlic cloves, minced

  • 1 cup pico de gallo

Prep/Total Time: 30 min.


4 servings


  • Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.

  • Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle generously onto both sides of tilapia. In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until the fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm.

  • In the same pan, cook zucchini with garlic over medium-high heat until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle it with remaining salt. Serve with tilapia and pico de gallo.

  • If a spiralizer is not available, zucchini may also be cut into ribbons using a vegetable peeler. Saute as directed, increasing time as necessary.

Nutrition Facts

  • 1 serving: 203 calories, 4g fat (1g saturated fat), 83mg cholesterol, 522mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.

4. Garlic Butter Shrimp Zucchini Noodles


  • 4 tablespoons unsalted butter, divided

  • 4 cloves garlic, minced and divided

  • 1 pound (3 medium-sized) zucchini, spiralized*

  • Kosher salt and freshly ground black pepper, to taste