Do you know the secret to making crisp-tender, not mushy zucchini noodles?
Follow this recipe and you'll learn the trick!
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:
Peel your zucchini.
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 2 medium 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 and toss them to coat. (Believe it or not, this doesn’t make them taste salty.)
Let them sit for about half an hour or so. This will release a lot of water from the zucchini.
Then you’re going 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.
The more water you can get out of the zucchini noodles, the less mushy they will be when cooked. So twist and squeeze until no more water comes out.
To cook your zoodles, saute them in about 1 - 2 tablespoons of garlic-infused olive oil on medium heat.
Cook them just until they’re crisp-tender -- about 3 to 5 minutes
And serve them right from the pan to your plate.
Top them with freshly grated Parmesan cheese.
- 2 medium zucchini
- 1 - 2 teaspoons table salt
- 1 - 2 Tablespoons garlic-infused olive oil
- Freshly grated Parmesan cheese
- Peel 2 medium-sized zucchini
- Make 'zoodles' out of zucchini using a spiralizer. (Follow your machine's instructions)
- Place zoodles in a colander and sprinkle liberally with salt. Toss to coat.
- Let it sit for about 1/2 hour.
- Transfer zoodles to a tea towel or piece of cheesecloth.
- Twist and squeeze zoodles until all the moisture is released.
- Saute zoodles in garlic-infused olive oil over medium heat until crisp-tender, about 3 - 5 minutes.
- Transfer from pan to plate,
- top with grated Parmesan
- and enjoy!
- If you don't have garlic-infused olive oil -- use fresh garlic and plain olive oil.