Are you ready to learn how to spiralize zucchini?
I hope so because I am absolutely obsessed with zucchini pasta at the moment.
And since I’m going to be sharing a lot of zucchini pasta recipes over the summer, I have a hunch you’re going to be obsessed with it too. So today I thought we’d start with a simple tutorial to show you just how easy it is to spiralize zucchini and make delicious zucchini pasta!
But, before we dive into the tutorial, I wanted to thank all of you who commented and showed so much support when I shared that I recently have made some big changes to my diet. I am so grateful to be surrounded by so many amazing folks who make this blog community a real community. From the bottom of my heart, thank you.
In addition to beginning to include meat back into my diet, I have also been experimenting with being gluten-free and cutting out grains. Over the past six months as I have been making dietary changes, I began doing more research about gluten, wheat, and grains and decided to try removing gluten and grains from my diet. I was amazed at the difference this has made for me.
In the past I always noticed that I had headaches and stomaches after eating bread and pasta so I usually avoided these foods. When I prepared grains at home, I always prepared them in traditional methods like soaking brown rice, sprouting quinoa, or fermenting oatmeal. I noticed that this definitely helped lessen stomachaches, but I still had digestive issues. Now that it has become clear to me the way that these foods impact my body, I have decided to embrace being gluten and grain-free and have been very excited to find new recipes and ways of cooking that don’t rely on grains.
If you are gluten-free or grain-free, I know this zucchini pasta will also be your new best friend! So let’s get started…
To make these cool zucchini pasta spirals, you need a tool called a spiralizer. My favorite tool and the one that I own is a plastic spiralizer by Paderno World Cuisine that I ordered from Amazon several years ago. I’ve found that it’s easy to use, easy to clean, and has lasted a really long time. This particular model has three blades so there are a couple of different cuts you can do, but I tend to stick with the “pasta” blade most of the time.
In addition to this spiralizer model, there are two other tools that can create spirals. The first is a julienne peeler. I think these work great and they are certainly affordable, but I tend to fall back on my trusty spiralizer because it actually removes the core of the zucchini, which means that your pasta isn’t as watery and doesn’t contain the seeds. For other veggies like carrots, I think the peeler is a fabulous tool, but I do recommend a spiralizer for zucchini if possible. This is purely a personal preference based on how you want your zucchini pasta to end up.
The other tool I have seen is a spiral cutter, but I haven’t personally tried this one myself so I can’t tell you how well this works compared to the others. If you have a specific recommendation, be sure to leave a comment below and let us know what’s worked best for you!
Note: Please know that I am not working with any of these companies and was not asked to endorse or mention any of the products in this post. All opinions here are my own.
If you’re using a spiralizer with multiple blades, start by inserting the 1/8-inch spacing blade (this should be the blade with the smallest holes).
Trim the ends off the zucchini. The next step is pretty simple and is completely optional. Most of the zucchinis I buy from the farmers market are pretty crooked and because of the way the spiralizer cuts the zucchini, this results in short pieces instead of long strands. So, if I have a crooked zucchini, I simply cut it in half to create two straighter pieces that will fit better with the blade. If your zucchini is pretty straight or if you don’t feel this is necessary, then you can skip this step.
Center the zucchini on the sprializer.
Turn the handle and create your zucchini pasta! It’s like magic!
And that’s it! You’ve just made zucchini pasta! All you need is your trusty spiralizer!
Zucchini pasta can be eaten raw or cooked. In the past, I’ve always enjoyed this as a raw dish, but this summer I am excited to share more cooked zucchini pasta recipes with you. In the meantime, be sure to check out some of my past favorite zucchini and summer squash pasta recipes:
- Zucchini Fettuccine with Butternut Squash and Rosemary Creme Sauce
- Zucchini Spaghetti with Beef Bolognese
- Zucchini Caprese Salad
- Grain-Free Zucchini Yakisoba with Black Radishes
- Zucchini Spaghetti with Easy Lentil Marinara
- Raw Zucchini Pasta with Creamy Tomato Sauce
- Summer Squash Fettuccine with Garlic Scape Pesto
- Raw Zucchini Pasta with Pesto
- Raw Zucchini Pasta with Carrot-Cashew Creme Sauce
And, if you’re looking for other zucchini pasta recipes, you should check out The Inspired by Zucchini Cookbook for zucchini pasta recipes for paleo/primal diets and folks with food allergies/dietary restrictions.
What are your favorite ways to enjoy zucchini pasta?