Veggie Noodles (Kid Friendly!)

Cooking Time

5-10 minutes


  • Yellow squash or green zucchini – make sure to get thin ones so that they actually fit in the noodle-maker!
  • Coconut Oil – organic, cold-pressed, unrefined is best.
  • Unrefined sea salt
  • Optional spices or herbs such as thyme, oregano, garlic, etc.
  • Noodle-maker – For example the “Veggetti”.  There are also other hand-held varieties out there :)   The “Veggetti” can be found for about $12 at Bed Bath & Beyond or online on Amazon.


  1. Carefully cut off one of the ends of the squash/zucchini
  2. While holding the noodle-maker in one hand, with your otherhand put the squash/zucchini into the noodle-maker.  Using a little force, slowly turn the squash/zucchini clockwise so that the small blades in the noodle-maker cut thin noodles from the squash/zucchini.  The veggie noodles will start to come out the other end.
  3. As the squash/zucchini noodles are being made, watch your fingers and keep them away from the small blades inside the noodle-maker.
  4. When you cannot turn the squash/zucchini any longer in the noodle-maker, you may be able to put a fork in the remaining squash/zucchini in order to get more noodles out.  Be sure to ask for help if you need it.
  5. Warm down some coconut oil in a pan over low heat.
  6. Once the coconut oil is liquid, put the veggie noodles in the pan in order to cook/warm them up just a little.
  7. Add unrefined sea salt and any optional spices and herbs.
  8. ENJOY!


Yellow squash has more seeds than green zucchini.  Therefore, veggie noodles made from yellow squash will be a little softer and have more liquid, from the extra water inside the squash.

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