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.
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.
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.
