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This is the zoodles recipe that turned me into a believer. It’s super-flavorful, fresh and fabulous, and quick and easy. If you like, you can use half zucchini noodles and half regular spaghetti instead.
Why we love this recipe
I definitely didn’t run in the direction of spiralized zucchini noodles in the early days of this trend, but it turns out that, prepared well, I really, really like them. Oh well.
This zoodles recipe with lemon caper butter is delicious and pleasing and without need for any kind of apology. It’s:
- Light yet satisfying
- Packed with savory flavors
- Quick and easy
- Vegetarian, low-carb, and gluten- and dairy-free
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- You can use any zucchini or yellow summer squash that you have. I prefer to buy zucchini on the smaller side since they’re a bit sweeter and more tender before they get too big. Smaller, straighter zucchini are also a little bit easier to spiralize. The six medium zucchini called for in this recipe weigh about two pounds and yield about nine cups raw zoodles. If you’d prefer to use regular spaghetti or a combination of spaghetti and zoodles, that works very well too.
- Use capers in brine for this recipe. As compared to salt-packed capers, they’re less — though still plenty — salty and more vinegary. Drain before using.
- Use a really good-quality butter if you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn’t have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
- Choose a good-quality, freshly grated parmesan cheese. It adds a ton of savoriness and even a touch of sweetness. If it’s important to you that this recipe be vegetarian, be sure to use a variety not made using animal rennet.
- Use flat-leaf parsley (also called Italian parsley). It has a more delicate texture and a milder flavor than its curly counterpart.
How to make it
Here’s an overview of what you’ll do to make this zoodles recipe with lemon caper butter. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll spiralize your zucchini, salt it, and press it between layers of paper or kitchen towels. Let it sit while you prepare the sauce. This process helps ensure it won’t be watery.
- To make the sauce, cook the shallot, garlic, and capers in the butter and olive oil.
- Add the zoodles and cook until crisp tender, just a minute or so.
- Off the heat, stir in the lemon juice, pepper, parsley, and grated cheese. That’s it!
Expert tips and FAQs
Successful zucchini noodles are all about two key techniques: proper drying and aggressive seasoning. Here’s how to dry them.
About half an hour before you want to eat, spread the zoodles on a thick layer of paper towels, salt them lightly, and then cover with another thick layer of paper towels. Let them sit until you’re ready to toss the noodles into the pan. They’ll release a lot of moisture.
Right before adding to the pan, roll up the whole bundle and squeeze a bit to make sure all the moisture gets absorbed into the paper towels.
If you’re in the market for a spiralizer, I’ve used both this one and this one (for those of you with a KitchenAid mixer), and both work just fine. You can also make zucchini noodles using a vegetable peeler or the julienne blade of a mandoline slicer.
You can prepare the zoodles in advance through the drying stage and store the whole paper towel bundle in a zip-top bag in the fridge for up to a week. Make the sauce and sauté the zucchini noodles right before serving.
Leftovers will keep well in an airtight container in the fridge for a week.
More great squash spaghetti recipes
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Zoodles Recipe with Lemon Caper Butter
Ingredients
- 6 medium zucchini, about 2 pounds/(906 grams) total, spiralized
- ½ teaspoon fine sea salt
- 2 tablespoons (28 grams) butter
- 2 tablespoons (30 ml) olive oil
- 1 medium shallot, minced (about 1/2 cup)
- 6 medium garlic cloves, chopped
- ¼ cup (60 grams) capers
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- ½ cup chopped fresh flat-leaf parsley leaves, about (15 grams)
- ¼ teaspoon freshly ground black pepper
- ½ cup (40 grams) grated parmesan or pecorino cheese
Instructions
- Arrange the zoodles on a thick layer of paper towels. Sprinkle with the salt. Cover with another thick layer of paper towels and press gently. Leave while you make the sauce, longer if possible (20 minutes or so is ideal).
- In a 12-inch frying pan, warm the butter and olive oil over medium-high heat.
- When butter melts, add shallot, garlic, and capers and cook, stirring from time to time, until lightly browned, about 5 minutes.
- When ready to serve, roll up the paper towels and give the zoodles a squeeze to remove as much moisture as possible.
- Add zoodles to frying pan and cook, tossing with tongs or a rubber spatula, for about a minute. They should retain a nice bite but not look raw.
- Turn off the heat and stir in the lemon juice, parsley, pepper, and grated cheese.
- Divide among four bowls and serve.
Notes
- You can use any zucchini or yellow summer squash that you have. I prefer to buy zucchini on the smaller side since they're a bit sweeter and more tender before they get too big. Smaller, straighter zucchini are also a little bit easier to spiralize. If you'd prefer to use regular spaghetti or a combination of spaghetti and zoodles, that works very well too. Six medium zucchini weigh about two pounds and yield about nine cups raw zoodles.
- Use capers in brine for this recipe. As compared to salt-packed capers, they're less — though still plenty — salty and more vinegary. Drain before using.
- Use a really good-quality butter if you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
- Choose a good-quality, freshly grated parmesan cheese. It adds a ton of savoriness and even a touch of sweetness. If it's important to you that this recipe be vegetarian, be sure to use a variety not made using animal rennet.
- Use flat-leaf parsley (also called Italian parsley). It has a more delicate texture and a milder flavor than its curly counterpart.
- You can prepare the zoodles in advance through the drying stage and store the whole paper towel bundle in a zip-top bag in the fridge for up to a week. Make the sauce and sauté the zucchini noodles right before serving.
- Leftovers will keep well in an airtight container in the fridge for a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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