Zucchini Noodles

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We have a vegetable garden again this year.

And we have two zucchini plants.

And you know what that means right??

We have tons of zucchini!

And my new favorite way to cook it is to make zucchini noodles — or zoodles.

They’re super easy.

And really delicious!

Here’s how to make zucchini noodles:

First,
You’re going to need to spiralize your zucchini.

I use a countertop style spiralizer. It’s really quick and easy to use.

Follow the directions for your machine and spiralize all your zucchini.

Cut the spirals every so often so you’ll have more manageable lengths of zoodles.

Toss the spirals into a colander.

Now here’s the secret to making your zucchini noodles crisp-tender and not mushy:

You have to get all the water out of the zucchini noodles.

So sprinkle them liberally with salt. (Believe it or not, this doesn’t make them taste salty.)

And let them sit for about a half an hour or so. This will release a lot of the water from the zucchini.

Then you’re going to want to get the rest of the water out of them by putting them into a piece of cheesecloth or a tea towel and squeezing out all that moisture.

QUICK TIP:

The more water you can get out of the zucchini noodles, the less mushy they will be when cooked.

To cook your zoodles, saute them in about a tablespoon of garlic-infused olive oil.

Cook them just until they’re crisp-tender.

And serve them right from the pan to your plate.

Top them with freshly shredded or grated Parmesan cheese.

And enjoy!

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