How To Sweat Zucchini Noodles?

Zoodles are simply zucchini noodles, and if you’ve never made them, I highly recommend it. Even people who dislike zucchini usually enjoy zoodles because they really take on the flavor of whatever sauce or dish you serve them with. Zoodles can be used in place of any conventional pasta dish, making it incredibly simple to include an additional serving of vegetables.

I frequently receive inquiries about how to make zoodles, store them, and ensure that they don’t produce a lot of water when combined with a sauce. You can choose to peel the zucchini before making them into zoodles, but I personally prefer to leave the skin on. In this post, I’ll go over everything zoodles, and you’ll see just how easy it is to create “noodles” using a healthy vegetable.

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Sautéing Zucchini Noodles with Less Water

Never cook the noodles in a hot sauce, such as my Creamy Chicken Vodka Sauce, if you’re serving them with it. Instead, cook the noodles first, then add the sauce.

By doing this, the water from the zucchini can dry up before you add more liquid to the sauce.

Tips to Avoid Soggy Zucchini Noodles

After you spiralize a zucchini with a spiralizer, there are three best ways to cook the zucchini noodles so they are crisp, not soggy:

Serve them raw

Sauté them in a skillet

Simmer them in soup.

Read this post for more details on how to prepare zucchini noodles.

First off, you won’t have to worry about sogginess if you serve raw zoodles (like in this exotic Coconut-Mango Zucchini Noodle dish). Cooking is what really makes zucchini release moisture. However, even raw zucchini can occasionally become a little limp after being cut. In this situation, pat the spiralized noodles dry with paper towels or a thin kitchen rag to remove any excess moisture.

You really don’t need to worry about too much water when cooking zucchini noodles in a soup like this one with chicken. The noodles will maintain their moisture and remain mostly firm due to osmosis.

However, because the zucchini will release water into the soup you’re making, the flavor might be diminished. For instance, if you make salty ramen, the more time the noodles spend in the broth, the less umami flavor the ramen will have. If you keep the soup, you can easily remedy this by adding more seasonings. This won’t be a problem if you eat the ramen right away after it is prepared.

Last but not least, you will notice right away that the zucchini noodles release moisture into the pan when you cook them in a skillet. One spiralized zucchini releases barely a tablespoon of liquid. However, if you’re cooking several zucchinis, the water in the skillet may quickly accumulate.

Here are some suggestions for avoiding soggy, watery zucchini noodles.

For the oven method:

Cooking zoodles in the oven is the best if you want an easier method that barely requires any tips. To do that correctly, you only need a few pointers, and you can apply them to almost any recipe for zucchini noodles:

Use an extra large sheet pan. The oven method dries the noodles, and this only works if they are in a very thin layer.

Pat the zoodles dry afterward. Don’t forget this step! The zucchini will be mostly dry when you take it out of the oven, but as a last step, lay two layers of paper towels over the entire pan and pat gently.

To meal prep: The best way to make zucchini noodles for meal prep is to spiralize them in advance and keep them in the fridge uncooked. Then, when you’re ready to cook, pat them dry first.

To cook ahead: Cooking zoodles ahead of time is not recommended, but if you must, do not mix them with sauce until ready to serve. They will continue to release water after cooking, so pat them dry again before adding sauce and serving.

To store leftovers: Store leftovers in the fridge for 5-7 days, separate from any sauce.

To reheat: Stir frying on the stove is usually the easiest and fastest. Use medium-high heat so that any moisture evaporates.

I don’t recommend freezing zoodles. Although it is technically possible, the texture is mushy afterward.

If you’re okay with that, cook the zucchini noodles for a very brief period of time (to reduce enzyme activity) before spreading them out on a baking sheet lined with parchment paper and freezing them. Once solid, you can transfer to a freezer bag.

Let’s talk about how to enjoy zoodles now that you are familiar with all the different ways to make them and how to cook them without making them watery.

The recipe card below contains the instructions for my basic zucchini noodle recipe. This recipe is very straightforward: zucchini, butter, sea salt, and black pepper.

However, you can alter this recipe by adding a sauce or main course…

TIP: Use a thick sauce if possible. If the sauce is already somewhat watery, the noodles will cause it to thin out too much as they sit. This tends to happen less with the oven method, though.

Remember that you can always make a raw zucchini noodle salad by forgoing the cooking process entirely.

FAQ

How do you get moisture out of zucchini noodles?

Drain the moisture. Salt the zoodles and place them in a colander over the sink. Let them sit for 30 minutes. The salt will bring out the water. Gently squeeze the zoodles to release more water after 30 minutes.

What is the best way to prepare zoodles?

Salt the water liberally after bringing a large pot of water to a boil over high heat. Add the zucchini noodles and cook for 1 to 2 minutes, or until the noodles are crisp and tender. Immediately move the zoodles to a big bowl of ice water using tongs or a spider.

Can I prep zucchini noodles ahead of time?

The best time-saving advice is to prepare your zoodles in advance. After spiralizing several zucchini, add your noodles to a sizable glass or plastic storage container that has been lined with paper towels, then store it in the fridge.