How to Make Perfect Zucchini Noodles

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Tired of soggy zucchini noodles? You know, the ones that leave a pool of sour, green liquid at the bottom of the bowl! Well, there’s a way to avoid that and make perfect zucchini noodles every single time!

The best news? It could not be simpler!!!

Strangely enough, most of the recipes I’ve seen involving zucchini noodles never call for this step. Why? I have no idea!

I’ve seen recipes that involve steaming the zucchini noodles, pan-frying them, microwaving them, and just about everything in between. All of these things can be done but they WILL NOT get rid of the excess liquid you see floating under your bowl of ragu!

How to make Perfect Zucchini Noodles 

in 3 Easy Steps:

1. Spiralize Zucchini:

I know, this is an obvious step but have you ever considered the integrity of your zoodle? You want long, luxurious strands of ‘pasta’ that dance between your mouth and plate. I’m sorry to say that using a dollar store variety spiralizer just won’t cut it!

I am a big fan of the OXO Spiralizer. It’s sturdy, easy to use, comes with three blade attachments and is fairly compact.

2. Salt Your Zucchini Noodles

Yes, you read that correctly! You MUST salt your zoodles. That, ladies and gentlemen, is the secret!

Mind blow, right?

It’s really that simple, I promise. All you have to do is season your zoodles with a pinch of salt (kosher or other) and massage all the strands to coat.

Then place the zoodles in a collander set over a bowl and wait. In just a few minutes, liquid will start to drain from the zoodles into the bowl. After about 30 minutes, almost all the liquid will have drained.

If necessary, or if working with a large batch of zucchini noodles, you can help the process of draining the liquid along by gently squeezing the zoodles. You’ll notice a tremendous amount of liquid releasing.

3. Stop Cooking Zucchini Noodles

This is probably the most difficult concept for people to grasp.

Zucchini noodles do not need to be ‘cooked’. Instead, try warming them up by tossing them in whatever sauce you’ll be serving them with.

For example, if making my Short Rib Ragu, all you need to do is add the drained zoodles to a pan with the sauce and toss to coat. The heat from the sauce will be enough to warm the zoodles without killing the ‘al dente’ texture.

You’ll end up with a perfect, toothsome bite of zucchini noodles that will surprise even the most serious skeptic!

I hope these simple steps help you achieve zoodle greatness because there’s nothing worse than a soggy bowl of ‘zpaghetti’!

Am I right?

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