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.
How to make Zoodles with a mandolin
The mandoline (using the julienne blade) is my favorite tool for making zoodles. I don’t own a spiralizer, and if I did I’m sure that would be my favorite tool, but I don’t have anywhere to store one more kitchen gadget.
But the mandoline is pretty great. I adore that you can change the setting to make your zoodles as thick as you like. The other non-spiralizer options I’ve included here all result in fairly thin zoodles.
The best zoodles are thick ones because they retain their shape when cooked and don’t turn to a soggy mess. When the noodles are thick, it is very simple to get them al dente. I prefer them to be roughly the same thickness as a chopstick, or slightly thinner.
There are two methods for preparing zoodles with your mandoline’s julienne blade. Long, straight zucchini strips can be obtained by pushing the zucchini lengthwise down the julienne blade.
However, my preferred method involves twisting the zucchini around the julienne blade, much like how you would twist a pencil in a sharpener. This produces long, perfectly curly noodles that are zoodle heaven. It’s fast and easy. Just make sure you don’t slice your fingers off. Mandolines are ruthless. It’s pretty nice that the one I linked to up there includes a metal glove to protect your hands.
Use a box cheese grater
Finally, you can even use a box grater to make zoodles. Grate it lengthwise, aiming to create the longest possible strands. These “noodles” will be extremely thin and will discharge a large amount of water. Before sautéing, I would try to squeeze some of the water out in a paper towel. Grated zoodles are almost never al dente, so this is not my preferred method.
