#BEST WAY TO COOK ZOODLES HOW TO#

We’ve been doing really good at keeping up with our weekly zucchini haul from our CSA share. There will be a little liquid from the sauce, but that happens with regular pasta too. Still no water.įor this dish I added pasta sauce straight out of the jar because the noodles were already warm. Here are the noodles right before I removed them from the heat. I took a few photos throughout the process to show that absolutely no water was collecting. At minute ten the noodle ends start to caramelize achieving a rich ‘roasted’ vegetable flavor. Of course you do.Ĭook the noodles for about fifteen minutes on medium heat. Then empty the noodles into a large non-stick pan.Īdd in a few cloves of minced garlic if you like. Once your zoodles are cut into the perfect spiral, youll want to toss a bit of salt on them. Fold the towel over the noodles and press gently to absorb any remaining water. The best option, Graff says, is to select medium-sized zucchini. I used a white dish towel and a kitchen towel for underneath. Do that a few times and a decent amount of water will be left on the plate. Next toss them with your hands and gently squeeze. Sprinkle them with a pinch of salt and let them sweat for about 30 minutes. Place noodles in a colander over a plate. A perfect quantity if you’re really hungry or perfect to split if not. I used two medium-sized zucchini for a single serving. Start by spiralizing, peeling, or cutting your zucchini noodles. This technique will help you cook perfectly steamed/sautéed zucchini that is dry, flavorful and ready to hold your favorite pasta sauce.

#BEST WAY TO COOK ZOODLES HOW TO#

Let’s talk about how to do this right, because you don’t want to resign to biting off the end of a zucchini and dipping it into spaghetti sauce. But if you want the joy of spiralizing it fresh, and potentially making even more spiralized veggies in the future, why not invest in one? If you don’t have a Kitchen Aid, here’s a spiralizer you can use by hand.īesides the zucchini noodles, the only other two ingredients you are going to need is olive oil (or EVOO) and garlic salt.The first time I cooked zucchini noodles they were tasty but watery. However, I know numerous stores (Trader Joe’s, Whole Foods, etc.) sell zucchini already pre-spiralized. The salt will draw the water out of the squash and create a lot of excess liquid. One of the most important tips to keep in mind when cooking zucchini noodles is to avoid salting the zucchini prior to cooking. I like to spiralize my zucchini fresh at home using my Kitchen Aid spiralizer attachment. Instead, a quick sauté in a hot skillet is the best way to impart flavor to your zucchini noodles while not overcooking them. I promise, it’s going to taste so much better! Grab your ingredients If this is your story-where you’re constantly eating soggy zoodles and finding yourself displeased by the dish-give this tutorial a try. Bring water to a boil, cover, turn down the. Cook zoodles briefly in any steamer with 1/2 inch water in a saucepan.

Add the noodles and cook, stirring and tossing with tongs, until slightly tender, around 2-3 minutes. Heat olive oil in a nonstick skillet over medium heat. Which is why I cook zoodles very lightly before serving them. What is the best way to prepare zoodles How to cook zucchini noodles. Soggy vegetables are never my cup of tea, and when it comes to zucchini, you want to keep it kind of crunchy.

I think most of the time people hate zoodles because they overcook them.

Best way to cook zoodles