First, wash and clean the zucchini and cut off the ends. Leave the skin on, it contains a lot of fiber and gives the pasta a fresh color.
Now you can decide if you would rather have the zucchini like spaghetti or like tagliatelle. For thin spaghetti-shaped zoodles, use a spiral cutter. You clamp the zucchini in the cutter and twist it through the knife with the help of a crank. In a few seconds you have made zoodles and delicious vegetable spaghetti.
You can make wide and thicker ribbon noodles from zucchini with a conventional peeler or grater. Be sure to hold the zucchini firmly when you pull it sideways over the blades of the peeler or grater.If the strips of your "bandzoodles" are still too wide, you can cut them in half with a knife afterwards. If the vegetables are still too hard, you can soak them in water. Then you should be able to slide it over the blade more easily.
Heat the olive oil in a frying pan. Fry the zoodles for about 3 minutes on all sides. Be careful when stirring - the zucchini noodles tend to fall apart.Alternatively, you can boil them in salted water for a minute. After cooking or steaming, simply drain the zucchini noodles quickly. They should no longer be raw, but still deliciously crunchy.
Season with salt and pepper. Put the pasta sauce on it and you're done!