Swap noodles for zoodles and save about 183 calories per serving!
Yesterday I visited a local studio to talk about zoodles—spiralized zucchini that makes a wonderful, low-calorie substitute for traditional pasta. I love using zoodles because they let me enjoy richer toppings like butter, cheese, sauces, and protein while keeping the overall calorie count lower. Zoodles are easy to prepare, versatile, and a great way to add vegetables to meals without sacrificing the familiar comfort of a noodle dish.
3 Reasons to add zoodles to your summer
- Low in calories: a typical serving of cooked pasta can be around 200 calories or more, while a serving of zucchini noodles is often under 20 calories. That difference gives you more room for flavorful additions without compromising fullness or taste.
- Packed with nutrients: zucchini is a good source of vitamins such as vitamin B and vitamin C, plus fiber and antioxidants. Substituting zoodles for refined pasta boosts the vegetable content of the meal.
- Easy and economical: during summer, zucchini is often plentiful—many gardeners end up with extra. If you grow zucchini or know someone who does, you can get a season’s worth of affordable, fresh noodles.
3 tips for making zoodles
- Spiralize from the center: position the zucchini so you get long, continuous strands instead of short half-moon pieces. Long strands look and feel more like traditional pasta.
- Keep them dry at first: raw zoodles can release water. Pat them dry with a paper towel or lightly salt them and let them sit briefly to draw out moisture, then blot before cooking.
- Quick sauté only: cook zoodles briefly over medium heat with a small amount of water or a light spray of oil. You want them just wilted and heated through—about 3–5 minutes—so they stay tender but not mushy.
The best 3 ways to eat them
- Chicken Alfredo-style — use shredded rotisserie chicken and a light Alfredo or cream sauce for a comforting, protein-forward dish.
- Parmesan-Butter — melt butter, toss in zoodles, add plenty of freshly grated Parmesan, and finish with black pepper for a simple, indulgent bite.
- Tomato, Pesto, and Mozzarella — top warm zoodles with pesto, sliced mozzarella (or a mozzarella stick broken into pieces), and halved grape tomatoes for a fresh, summery plate.
Don’t have a spiralizer? Many grocery stores now carry pre-spiralized zucchini in the produce or frozen section. A basic hand-held or countertop spiralizer works well and is inexpensive; use the equipment you have and focus on technique—center the zucchini, spiralize, and cook briefly.
Zoodles with Pesto, Tomato, and Cheese
Ingredients
- 1 medium zucchini
- 1 spoonful pesto
- 1 ounce mozzarella stick
- 3 small grape tomatoes
Instructions
- Spiralize the zucchini into noodles.
- Heat a skillet over medium heat and add a light spray of cooking oil or a tablespoon of water.
- Add zoodles to the skillet and cook for 4–5 minutes, stirring gently, until the zucchini is soft and heated through.
- Top with pesto, pieces of mozzarella, and sliced grape tomatoes. Cook an additional 1–2 minutes to warm the toppings and serve.
Nutrition
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Hi! I’m Amy, creator and owner of Health Beet. I share low-calorie recipes and portion-control strategies to help you eat healthier, feel lighter, and be satisfied with less food so weight loss becomes manageable. My focus is practical tips, easy recipes, and sustainable habits that fit real life.
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