Gluten free egg free noodles made from zucchini squash is an incredibly quick and simple side dish. This quick gluten free zucchini noodles recipe has only a couple of ingredients. Make dinner veggies fun for the whole family with this easy zucchini recipe.
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Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- How to Make Zucchini Noodles Without a Spiralizer?
- Low Food Waste Tips
- Substitutions, Variations, & Adaptations
- Storage and Reheating Instructions
- Equipment
- What To Pair With
- 📖 Recipe
- Other Recipes You May Enjoy
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: Buttery (dairy free) and salty this side dish is rich and mildly zucchini flavoured.
Texture: Soft noodle-like feel.
Speed: One of the quickest side dishes we make that is cooked. Only needs 2 minutes of boiling.
Difficulty: Beginner. The key is to use the right equipment for the noodles.
Freezability: The noodles can be frozen and popped in the water frozen to cook a bit longer.
Why We Like This Recipe
Gluten free zucchini noodles recipe is a super simple side dish the kids love as the spirals make eating zucchini a novelty. It is a fun way for us to get our kids to eat vegetables that they otherwise aren't a fan of. I like it because it is such an easy recipe and makes easy budget friendly gluten free egg free noodles with dairy free butter in our house.
This recipe is one that Rob's sister and mum make a lot and shared with us. They have the most amazing gardens and grow their own zucchini. This is one way they use what they grow and keep dinner interesting. The only thing we had to adapt for our food allergies when Rob's family shared their cooking method with us is to use dairy free butter and get a recipe down pat. Oma is more of a measure with your heart and cooking by feel than by recipe homecook.
Ingredients
- Zucchini (Courgettes)
- Dairy Free Butter
- Sea Salt
- Ground Pepper
See recipe card for quantities.
The Ingredient Low Down
Zucchini (Courgettes)
We like to use fairly thick zucchini squash as they will give you the best spiral noodles. It is a good idea to know how wide your blade is to choose the best courgettes for this recipe.
You want to cut them in half or down to fit the equipment you are using to cut the squash into long curly noodles. Some of the machines will leave a bit of excess so factor that into what you need to feed your family in portions that suit them. Leaving the peel on will add texture to the zucchini noodles.
Prep Tip
Some grocery stores offer ready made spiralized zucchini (courgettes) in their fresh produce section. They may be a higher cross contact risk than making your own - talk to your stores. We cannot buy them as we have a cantaloupe food allergy that we cannot do cross contact with.
Dairy Free Butter
We use either spread or stick dairy free butter in this recipe. You can omit this ingredient if you are looking to use fewer fats in your cooking. Make sure that whichever brand you choose to use is free from your allergens. Some dairy free butter spreads and sticks use soy, tree nuts, or may contain gluten. Margarines are not all dairy free, some contain milk ingredients, which is why we use a dairy free alternative.
Some of our favourite brands are below. Don't forget to make sure they are safe for you.
Sea Salt and Ground Pepper
We use simple salt and pepper to season this zucchini noodles dish. Make sure your spices are free from cross contact in manufacturing, if that is an issue for your food allergies.
Instructions/ Directions and Tips
Step 1
Trim the ends off the zucchini, leave the peels on. Cut them in half, or down to the size that fits your spiralizer. Using either a spiralizer (following its instruction manual) or a grater cut the squash into noodles. Place the raw zucchini noodles into a large bowl and set aside.
Step 2
Over medium high heat, boil a large pot filled with 2 quarts of water. You can salt the water, if desired. Bring the water to a rolling boil.
It will speed up the time it takes to get the water to boil if the water is salted.
Step 3
Place all the zucchini noodles in the boiling water and let them cook for 2 minutes. The water may not be at full boil during this time, that is okay. At the end of the 2 minutes use a fine mesh sieve to catch the noodles and drain the water out as you would regular pasta. Let the zucchini drain for 1-2 minutes.
Step 4
Return the cooked and fully drained zucchini to the large bowl. Add the dairy free butter and sea salt and ground pepper. You can use all or some of the last three ingredients depending on your tastes. Serve immediately, while warm.
How to Make Zucchini Noodles Without a Spiralizer?
If you do not have one you can grate a zucchini lengthwise into longer straight noodles using the large holed side of a vegetable grater. If you are grating them don't cut them in half first keep them long to mimic spaghetti. form long straight noodles that can be boiled for the same time as our recipe.
Low Food Waste Tips
Some spiralizers like the one we use have a bit of excess zucchini that doesn't get cut up. Save the ends that don't get cut in spirals and cut them in half or quarters. Serve them for lunch with dairy free ranch dip.
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Substitutions, Variations, & Adaptations
- Butternut Squash - another popular squash to cut in curls and use as noodles. The butternut squash will need to cook a bit longer than zucchini.
- Sauces - Top the gluten free egg free noodles with a pasta sauce, like lemon dill sauce, or toss in nut free pesto for a pasta-like side dish without the wheat and gluten.
- Flat Noodles - Instead of spirals and curls, straight or flat zucchini noodles can be used. Use a grater to get this effect.
- Carrots - Replace zucchini with carrots can be cut in spirals and boiled as noodles.
Storage and Reheating Instructions
Storage
Fridge
Spiralizing the zucchini can be done ahead of time for this gluten free zucchini noodles recipe. Uncooked, the gluten free egg free noodles should be stored in the fridge for up to 24 hours in an airtight container with a well fitting lid .
After cooking the leftovers can be stored in the fridge for up to 2 days in a sealed storage container. The squash may release a bit of water as it cools or sits in the fridge.
Freezer
Freezing zucchini noodles can be done. The zucchini can be frozen before cooking if you are looking to do some make ahead meal prep. We do not recommend freezing the zucchini noodles after cooking as they will get slimy. Double packaging the raw zucchini before freezing and squeezing out the air as much as possible from an airtight plastic bag is recommended. We use freezer safe ziploc bags doubled up to help fight freezer burn. Store for up to 1 month in the freezer.
Reheating
The zucchini noodles can be served cold as leftovers or reheated.
Stove Top
Fry the gluten free egg free noodles in a medium pan over medium heat for a few minutes. The dairy free butter should be enough fat but a tiny splash of avocado or olive oil can be used. They will be done when hot and slightly crisped up. Browning is normal if panfrying to reheat.
Equipment
- Vegetable Spiralizer, or large grater - We used a Veggetti to cut our zucchini in the spiral shape. There are other types of equipment that do this kind of cut on vegetables, use what is best for your budget.
- Soup Pot - A large enough pot to hold the water and all the noodles. The zucchini spirals should have room to move in the pot.
- Fine Mesh Sieve - Used to drain the water from the noodles. A colander with holes smaller than the noodle thinness will also work.
- Large Bowl - To put the spiralized noodles in before and after cooking. It is easier to add the dairy free butter, salt and pepper when they are in a bowl.
What To Pair With
We like to serve this dish with oven baked pork schnitzels or a lamb roast. This side dish is perfect for large groups as you can make up a double batch and cook it in a larger soup or stock pot. This gluten free zucchini noodles recipe can also easily become a main course if topped with no tomato spaghetti sauce. Sometimes we toss the cooked zucchini noodles in our Dairy Free Lemon Dill Sauce to make them gluten free egg free noodles pasta alternatives.
📖 Recipe
Equipment
- Vegetable Spiralizer or large grater
- Soup Pot
- Fine Mesh Sieve
- Large Bowl
Ingredients
- 3 Large Zucchini aka courgettes
- 1 Tablespoon Dairy Free Butter sticks or spread
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Pepper
Instructions
- Trim the ends off the zucchini. Cut them in half, or down to the size that fits your spiralizer. Using either a spiralizer (following its instruction manual) or a grater (see notes) cut the squash into noodles. Place the raw zucchini noodles into a large bowl and set aside.3 Large Zucchini
- Over high heat, boil a large pot filled with 2 quarts of water. You can salt the water, if desired. Bring the water to a rolling boil.
- Place all the zucchini noodles in the boiling water and let them cook for 2 minutes. The water may not be at full boil during this time, that is okay. At the end of the 2 minutes use a fine mesh sieve to catch the noodles and drain the water out as you would regular pasta. Let the zucchini drain for 1-2 minutes.
- Return the cooked and fully drained zucchini to the large bowl. Add the dairy free butter and sea salt and ground pepper. You can use all or some of the last three ingredients, depending on your tastes. Serve immediately, while warm.1 Tablespoon Dairy Free Butter, ½ teaspoon Sea Salt, ¼ teaspoon Ground Pepper
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Always wash produce well
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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