TL;DR. Here’s the short version for how to get the best zoodles ever:
Nobody likes soggy limp watery zoodles:
- Instead of making thin noodles, make thick ones (my go-to tool if you don’t have a spiralizer is a mandoline).
- Simmer them in tiny batches, one or two zucchini at a time.
- Salt after cooking, just before serving
I’ll be posting a nutritious vegetable sauce with a Mediterranean flair later this week to pair with these zoodles. I’m completely obsessed with it, which is why I decided to share this recipe for zoodles with you! (UPDATE: this is the recipe for Greek Pasta with Chicken or Zoodles.)
How do you dry Zucchini Noodles?
If you’re worried that your zucchini noodles will turn out soggy, you can dry them out by adding an extra step before cooking them.
First, spiralize them using whatever method you prefer. Then, transfer them to a baking sheet that has been lined with paper towels. After adding some salt, let them sit for about thirty minutes. They will release tons of water. Salt is basically the vampire here.
After 30 minutes, use paper towels to gently pat the zoodles dry before cooking! However, if you do this, be aware that the zoodles will already be salted. Be careful not to over salt.
Use a hand held spiralizer
A hand held spiralizer is my second favorite method. This is the one I have. It’s even more like a giant pencil sharpener; you twist the zucchini into it and zoodles come out the other end. You have to use some force but it’s really not to bad once you get into the rhythm of it.
You can’t beat this one for storage space. It fits neatly in a drawer next to your peeler for potatoes.
The Kuhn Rikon handheld one that I have is $17-20, but there are other handheld ones on the market that are cheaper, like this Veggetti one ($8) or this Oxo Grips one ($15). They all have pretty good reviews.
