How To Make The Best Zoodles
Master the art of zucchini noodles that stay tender instead of soggy. This simple method gives you a light, low-carb alternative to traditional pasta that works with almost any sauce.
Print
Pin
Servings: 4
Notes
Ingredients
- 20 oz zucchini (about 4 medium)
- 2 tbsp unsalted butter, melted (or olive oil)
- Sea salt, to taste
- Black pepper, to taste
Instructions
Making the Zucchini Noodles
Trim the ends off the zucchini. Secure each piece into a spiralizer, placing one end into the handle side and the other into the blade. Turn the handle while guiding the zucchini toward the blade until fully spiralized. If excess moisture is present, blot the noodles with paper towels.Oven Method
- Preheat the oven to 350°F (177°C). Lightly grease an extra-large baking sheet. If the pan is not non-stick, line it with parchment paper.
- Spread the zucchini noodles across the pan in a single layer, leaving space so they aren’t piled up.
- Lightly season with sea salt and gently toss.
- Bake for about 15 minutes, until just tender but not mushy. For softer noodles, extend the cooking time slightly.
- Remove from the oven and press gently with a double layer of paper towels to absorb excess liquid.
- Toss with melted butter or olive oil, then season with black pepper and additional sea salt if needed.
Stovetop Method
- Place the zucchini noodles in a colander set over the sink. Sprinkle with sea salt and toss to coat.
- Let sit for 20–30 minutes to allow moisture to drain.
- Gently squeeze the noodles to remove most of the liquid. Rinse briefly to remove excess salt, then pat dry.
- Heat the butter or olive oil in a large sauté pan over medium-high heat.
- Add the zucchini noodles and cook for 3–4 minutes, stirring frequently, until tender but still slightly firm.
- Season with black pepper and additional sea salt to taste.