How to Cook Zucchini Noodles
Congratulations! Now that you’ve made zucchini noodles, the important question is probably what to do with them. You might be wondering how to cook them, but really, what you should be asking is how to reheat them, as cooking zucchini noodles isn’t really what you want to do. At least not too much.
Zucchini are comprised of 95 percent water (yes, 95%). Therefore, if you cook them for even one minute longer than necessary, you risk having a soggy, mushy mess of watery noodles. The exact opposite of al dente. Therefore, keep in mind that the purpose of cooking zoodles is only to warm them up, not to actually “cook” them. ” I failed miserably at this in the beginning.
These days, my noodles are consistently perfectly crisp and al dente. Here’s how….
3. How to Sauté Zucchini Noodles
Sautéing your noodles might be the simplest method if you’re already cooking on the stovetop. Simply place one tablespoon of avocado or olive oil in a pan and sauté for one to two minutes. If you’re cooking zucchini pasta with lemon garlic shrimp or something similar, this is the ideal cooking technique. However, I find that I would rather not have the extra oil on the noodles if I were adding a bolognese or other sauce.
1. Eat Zucchini Noodles Raw
Noodles are best enjoyed raw for the crispiest, most al dente texture. Yep, that means no cooking whatsoever. Spiralize, mix with your favorite ingredients and serve. Not only is the raw method the simplest and fastest, but the noodles taste just as good when heated or cooled. Cold zucchini noodles are comparable to raw cucumbers in that you don’t need to cook them in order to eat them. and combined with either a pesto sauce for zucchini pasta caprese or a cold avocado cucumber sauce. they’re delish!.
To warm the noodles, simply toss them with a spicy sauce, such as bolognese, if your zucchini is room temperature. Isn’t it the best to cook without actually cooking? That’s why my favorite “cooking” method is always raw.
