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![]() ![]() Pat zoodles dry with paper towels after spiralizing them.The #1 thing you probably want to know is how to cook zucchini noodles that are not watery! Follow these tips to avoid this common issue: For The Stovetop Method: After half an hour, squeeze the zoodles gently to release some additional water. Drain.Place the zoodles in a colander over the sink and toss with salt.However, with this method, you do risk mushy noodles and you get a smaller volume of noodles. (I don’t recommend boiling, blanching, or microwaving, as the results are watery.) I’ll cover the stovetop and oven methods here… Stovetop Method:Ĭooking zoodles on the stovetop is a great one-pan method that works well during the summer months when you don’t want to turn on your oven. However, you can also cook them in the oven (actually my favorite method!) or eat them raw in a zucchini noodle salad. When most people think of zucchini noodle recipes, cooking them in a skillet on the stovetop comes to mind. For full instructions, including amounts and temperatures, see the recipe card below. This section shows how to cook zoodles using the 2 best methods, with step-by-step photos and details about the technique, to help you visualize it. ![]() This one is very popular and has good reviews. Food Processor Or Stand Mixer – These have special attachments you can buy for spiralizing veggies. ![]() It’s time consuming and hard to get thin enough noodles.
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