This zoodles recipe converted me into a true fan. Bright, flavorful, and effortless, it’s a fast weeknight winner. If you prefer, swap half the zucchini noodles for regular spaghetti or serve a combination of both.
Why we love this recipe
I wasn’t an early adopter of spiralized zucchini, but when prepared properly these noodles are delightful. This lemon-caper butter version is unapologetically tasty and satisfying. Highlights:
- Light but filling
- Full of savory, bright flavors
- Quick and simple to make
- Vegetarian, low-carb, gluten- and dairy-free adaptable
What you’ll need
At a glance: fresh zucchini, capers, butter, olive oil, aromatics, lemon, parsley, and a grating of cheese. Use high-quality ingredients where possible for the best results.
- Zucchini or yellow summer squash: I like smaller, straighter zucchini for sweetness and tenderness and easier spiralizing. Six medium zucchini (about 2 lb / 906 g) yields roughly nine cups raw zoodles. You can also mix with regular spaghetti if you like.
- Capers: use capers packed in brine — they’re more vinegary and slightly less salty than salt-packed capers. Drain before using.
- Butter: a good cultured, salted butter makes a noticeable difference. Brands like Kerrygold are widely available and work well.
- Cheese: freshly grated Parmesan or Pecorino adds savory depth and a touch of sweetness. For a vegetarian version, choose cheese made without animal rennet.
- Parsley: use flat-leaf (Italian) parsley for a milder, more delicate herb flavor than curly parsley.
How to make it
Overview of the process: spiralize and dry the zucchini, cook the shallot, garlic and capers in butter and olive oil, briefly sauté the zoodles, then finish with lemon, parsley and cheese. The steps below show the full method.
- Spiralize the zucchini, spread the zoodles on a thick layer of paper towels, sprinkle lightly with salt, and cover with another thick layer of towels. Let them sit to draw out moisture—about 20–30 minutes is ideal.
- For the sauce, warm butter and olive oil, then cook shallot, garlic and capers until lightly browned and fragrant.
- Just before serving, squeeze the paper towel bundle to remove excess moisture, add the zoodles to the pan, and cook for about a minute until they’re crisp-tender.
- Remove from heat and toss with lemon juice, freshly ground pepper, chopped parsley, and the grated cheese. Serve immediately.
Expert tips and FAQs
Two techniques matter most: thorough drying and bold seasoning. To dry: spread zoodles on paper towels, salt them lightly, cover with another towel and let them sit for at least 20 minutes. When ready to cook, roll the towels and squeeze to remove as much liquid as possible. This prevents watery noodles and concentrates the flavor.
A variety of spiralizers work well, from hand-crank models to attachments for stand mixers. You can also make long, thin ribbons with a vegetable peeler or julienne mandoline blade.
You can prepare the zoodles up through the drying stage and store the paper-towel-wrapped bundle in a zip-top bag in the fridge for up to a week. Cook the sauce and sauté the zoodles just before serving. Leftovers keep well in an airtight container in the refrigerator for up to a week.
More great squash spaghetti recipes
- Spaghetti squash marinara
- Zoodle spaghetti with turkey meat sauce
- Summer zucchini pasta
Zoodles Recipe with Lemon Caper Butter
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Ingredients
- 6 medium zucchini, about 2 pounds (906 g) total, spiralized
- ½ teaspoon fine sea salt
- 2 tablespoons butter (28 g)
- 2 tablespoons olive oil (30 ml)
- 1 medium shallot, minced (about 1/2 cup)
- 6 garlic cloves, chopped
- ¼ cup capers (60 g), drained
- 3 tablespoons freshly squeezed lemon juice (45 ml)
- ½ cup chopped fresh flat-leaf parsley (about 15 g)
- ¼ teaspoon freshly ground black pepper
- ½ cup grated Parmesan or Pecorino (40 g)
Instructions
- Arrange zoodles on a thick layer of paper towels, sprinkle with salt, cover with another thick layer, and press gently. Let sit while you make the sauce; 20 minutes is ideal.
- In a 12-inch frying pan over medium-high heat, warm the butter and olive oil.
- When the butter melts, add the shallot, garlic, and capers. Cook, stirring occasionally, until lightly browned, about 5 minutes.
- When ready to serve, roll up the paper towels and squeeze the zoodles to remove excess moisture.
- Add the zoodles to the pan and toss with tongs or a spatula for about a minute; they should be crisp-tender.
- Turn off the heat and stir in the lemon juice, parsley, pepper, and grated cheese.
- Divide among four bowls and serve immediately.
Notes
- Smaller, straighter zucchini are sweeter, more tender, and easier to spiralize. Six medium zucchini usually yield about nine cups raw zoodles.
- Drain capers packed in brine before using to avoid excess liquid.
- Good-quality butter and freshly grated cheese elevate the dish.
- For a vegetarian option, choose cheese made without animal rennet.
- Flat-leaf parsley has a milder flavor and better texture than curly parsley for this recipe.
- You can prepare zoodles ahead through the drying step and refrigerate the wrapped bundle up to a week. Sauté and finish just before serving.
- Store leftovers in an airtight container in the fridge for up to a week.
Nutrition
Carbohydrates: 13g,
Protein: 5g,
Fat: 14g,
Fiber: 4.4g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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