It’s no secret I love my spiralizer. While I’d never give up pasta forever, zucchini noodles are a nice way to get in some extra veggies. My only pet peeve with veggie pasta is that it can be a bit watery. While I love eating this spaghetti swap, I wanted a zucchini noodle recipe that wouldn’t be quite so soggy. So I’m sharing a delicious zucchini noodle recipe and my tips for avoiding watering zucchini noodles.

zucchini noodles and tomatoes on a plate

One cause of soggy zucchini noodles is the tomato sauce. All that liquid combined with the moisture in the zucchini noodles means you end up with a bit of a soup on your plate. Of course, I couldn’t give up tomatoes entirely. So I decided to roast them in the oven for maximum flavor without extra moisture being added to the dish.

Here are my tips to avoid soggy zucchini noodles:

  1. Don’t overcook the noodles, otherwise, they’ll get soggy. I like mine to have a slight crunch, sort of like al dente pasta.
  2. After spiralizing your zucchini noodles, sprinkle with a bit of salt and let them sit in a colander for 10 minutes. It’ll help get rid of some of the excess moisture. If I’m short on time, I’ll skip this step but it does seem to help! After resting, pat them down with paper towels.
  3. Get rid of the “seedy” noodles. These strands come from the very center of the zucchini and they have a high water content, which can make the rest of your strands soggy.
  4. Roast your tomatoes long enough to remove the moisture. Again, if you’re short on time you could skip this step and use jarred sun-dried tomatoes. Just make sure your getting rid of the moisture from the tomatoes so they don’t make your final dish too wet.

draining zucchini noodles helps remove excess moisture

Side note: how cool is this colander? It nestles right in the corner of the sink! Alex got it for me for Valentine’s Day! The man knows how much I adore kitchen accessories. It’s perfect for draining my zucchini noodles so I can still use the sink.

Once my zucchini noodles have drained for a few minutes, I saute them for just a minute or two. Be sure not to overcook them!

zucchini noodles in a pan

When the zucchini noodles have just started to soften, I drain any moisture in the pan, then toss them with the cheese.

zucchini noodles with cheese

Once the noodles are coated in cheese, I add the tomatoes and a sprinkle of parmesan cheese. Dinner is served! This recipe turned out so well- it might be my new favorite way to eat zucchini noodles!

zucchini noodles on a plate

I like to shred my cheese with a microplane so it’s super fine and it coats the noodles evenly. Try one like this!

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Cheesy Zucchini Noodles

  • Author: Liz Thomson
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Description

Avoid soggy zucchini noodles by following my tips and enjoy these deliciously cheesy noodles, instead!


Scale

Ingredients

  • 1/2 cup cherry tomatoes
  • 1 large zucchini
  • 1 tsp olive oil plus more for drizzling
  • 1/4 cup ricotta cheese
  • 1 oz parmesan cheese, grated
  • Pinch of red pepper, optional

Instructions

  1. Preheat the oven to 400.
  2. Slice the cherry tomatoes lengthwise and spread them out on a baking sheet.
  3. Drizzle with olive oil and pop them in the oven for 25 minutes or until they’ve shriveled up a bit.
  4. If using a spiralizer, slice the ends of the zucchini off so you have a flat surface on each end.
  5. Spiralize into strands, cutting them every 6 inches so they don’t get too long. If you don’t have a spiralizer, you can achieve the same effect with a mandoline slicer or even a vegetable peeler. You’ll want to shave the zucchini into thin ribbons.
  6. Discard the “seedy” strands. These strands come from the very center of the zucchini and they have a high water content, which can make the rest of your strands soggy.
  7. After you’ve spiralized or turned your zucchini into ribbons, sprinkle them with a bit of salt and let them sit in a colander for at least 10 minutes. This will help get rid of some of the excess moisture.
  8. To cook them, saute them in 1 teaspoon of olive oil for a 2-3 minutes over medium heat. Be careful not to overcook them or they’ll become soggy.
  9. Drain any excess moisture that may be in the bottom of the pan.
  10. Once the zucchini noodles are cooked, stir in the ricotta cheese and toss until coated.
  11. Once the tomatoes are roasted, combine them with the parmesan cheese, and red pepper.
  12. Serve immediately.


Nutrition

  • Serving Size: 1
  • Calories: 200

Keywords: Zucchini noodles

 

 

If you follow these tips, you’ll have deliciously cheesy noodles without any soggy texture! And just look at how deliciously cheesy and creamy they are!

zucchini noodles in a plate

If you love Parmesan, you have to give this a shot. Make sure you use a high-quality cheese. I used fresh Parmesan and it makes all the difference! The cheese really shines here and you don’t have to worry about soggy noodles!

Looking for more healthy noodle ideas? Think beyond zucchini and try one of these healthy pasta swaps!

Finally, zucchini noodles that AREN'T watery! Get out your spiralizer and give these creamy zucchini noodles a try. They're gluten free, vegetarian, and totally delicious!

What’s your favorite way to eat zucchini noodles?