Zoodles — those courgette spaghetti — have conquered kitchens worldwide. Light, colourful and ready in minutes, they replace classic pasta without frustration.
But the spiralizer doesn’t stop at courgette: carrots, beetroot, cucumbers, squash… almost any firm vegetable becomes pretty spirals. Here’s how to get the best from it.
Which vegetables to spiralize?
Not all vegetables are equal for spiralizing. The best results come from firm, straight, hollow-free vegetables:
- Courgette: the zoodle star, mild and quick to cook.
- Carrot: crunchy, ideal raw in salads.
- Beetroot: spectacular colour, slightly sweet.
- Cucumber & butternut squash: freshness or comfort by season.
⭐ Our favourite
Heavy Duty Vegetable Spiralizer – Zoodles, Tagliatelle & Veggie Spaghetti
Our favourite: the heavy-duty vegetable spiralizer. Sturdy, stable thanks to its suction base, it tackles the firmest vegetables and offers several thicknesses — from fine spaghetti to wide tagliatelle.
Raw or cooked? Getting the cooking right
The classic beginner mistake: overcooking zoodles, which then release water and go soggy. Here are the right cooking times by vegetable:
| Vegetable | Method | Time | Tip |
|---|---|---|---|
| Courgette | Pan | 2-3 min | High heat, don’t cover |
| Carrot | Raw or sautéed | 0-4 min | Crunchy is ideal in salad |
| Beetroot | Raw | 0 min | Stunning in a colourful salad |
| Butternut | Sautéed | 5-6 min | A drizzle of oil, salt, nutmeg |
🔥 Best-seller
4-in-1 Spiralizer & Grater – Veggie Noodles & Quick Grating
Short on space? The 4-in-1 spiralizer & grater combines spiralizing and grating in a compact format: our best-seller for small kitchens that want to do it all.
Our express recipe ideas
Once your spirals are ready, it’s time to get creative. Here are three simple, healthy plates ready in under 15 minutes:
- Pesto zoodles: raw courgette, homemade pesto, pine nuts, parmesan.
- Light pad thai: sautéed carrot + courgette, peanut sauce.
- Rainbow salad: beetroot, carrot, cucumber, lemon vinaigrette.
💡 Chef’s tip — To avoid soggy zoodles, salt them and let them drain for 10 minutes in a colander, then pat dry. Your spirals stay firm and your sauce won’t be diluted.
Stainless Steel Tornado Machine – Spiral Potato and Vegetable Chips at Home
Want to impress your guests? The stainless tornado machine creates spectacular giant spirals from a single courgette or potato — guaranteed visual effect for your apéros and buffets.
Spiralizer: the health benefits
Swapping a portion of pasta for spiralized vegetables clearly cuts calories and boosts fibre, vitamins and water. It’s also a great way to get kids eating more vegetables: the playful spiral shape makes the plate effortlessly appealing.
Frequently asked questions
Which vegetables can you spiralize?
All firm, straight vegetables: courgette, carrot, beetroot, cucumber, butternut squash, potato. Avoid soft, hollow or too-small vegetables.
Do you have to cook zoodles?
Not necessarily. Raw, they stay crunchy in salad. Sautéed for 2-3 minutes over high heat, they turn tender without releasing too much water. Avoid overcooking.
Do zoodles help you lose weight?
Replacing pasta with spiralized vegetables cuts calories and adds fibre. As part of a balanced diet, they help you eat lighter without frustration.
In short
The spiralizer is the ideal ally of a light, colourful and playful kitchen. With the right vegetables and controlled cooking, your zoodles will rival pasta — only healthier.