Cooking for Wellness

Zucchini and Summer Squash Noodles with Oregano, Basil, and Lemon

Aug. 3, 2016

This fresh, refreshing summer salad features uncooked “zoodles”. Keep in mind that zucchini and summer squash have a high water content and may release moisture after being cut or cooked. You can pat them dry with a paper towel or drain before adding to a recipe.

If you prefer cooked “zoodles”, you can quickly blanch them in boiling water, sauté them on the stove top or put in a microwave oven. Top with your favorite marinara sauce, pesto or Parmesan cheese and garnish with tomatoes and olives.

Note: 1 pound of squash yields about 5 cups of “zoodles”


  • 8


  • 1 lb zucchini (about 3 small)
  • 1 lb yellow summer squash (about 3 small)
  • 1 Tbsp olive oil
  • 1/4 tsp grated lemon zest
  • 1 Tbsp fresh lemon juice
  • ¼ tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 clove garlic, minced
  • 1/3 cup thinly sliced fresh basil
  • 1 Tbsp chopped fresh oregano


  1. Shave zucchini and yellow squash into thin noodles with spiralizer. Place in a large serving bowl.
  2. Combine olive oil, lemon zest, lemon juice, salt, pepper, and garlic in a small bowl; stir with a whisk.
  3. Drizzle oil mixture over vegetable noodles; sprinkle with basil and oregano.
  4. Toss gently. Serve immediately.