Instead, try warming them up by tossing them in whatever sauce you’ll be serving them with.įor example, if making my Short Rib Ragu, all you need to do is add the drained zoodles to a pan with the sauce and toss to coat. The heat from the sauce will be enough to warm the zoodles without killing the ‘al dente’ texture. Zucchini noodles do not need to be ‘cooked’. This is probably the most difficult concept for people to grasp. You’ll notice a tremendous amount of liquid releasing. If necessary, or if working with a large batch of zucchini noodles, you can help the process of draining the liquid along by gently squeezing the zoodles. After about 30 minutes, almost all the liquid will have drained. In just a few minutes, liquid will start to drain from the zoodles into the bowl. Select the cut size on the unit and cut noodles. Then place the zoodles in a collander set over a bowl and wait. Place zucchini in the handheld or countertop spiralizer unit. All you have to do is season your zoodles with a pinch of salt (kosher or other) and massage all the strands to coat. That, ladies and gentlemen, is the secret! Although a spiralizer won’t help to make your zucchini noodles less watery, it is a necessary kitchen tool to produce zoodles. Yes, you read that correctly! You MUST salt your zoodles. It’s sturdy, easy to use, comes with three blade attachments and is fairly compact. I’m sorry to say that using a dollar store variety spiralizer just won’t cut it! I know, this is an obvious step but have you ever considered the integrity of your zoodle? You want long, luxurious strands of ‘pasta’ that dance between your mouth and plate.
Cook zoodles how to#
All of these things can be done but they WILL NOT get rid of the excess liquid you see floating under your bowl of ragu! How to make Perfect Zucchini Noodles in 3 Easy Steps: 1.
I’ve seen recipes that involve steaming the zucchini noodles, pan-frying them, microwaving them, and just about everything in between.
Strangely enough, most of the recipes I’ve seen involving zucchini noodles never call for this step.
The best news? It could not be simpler!!! Once the sauce is bubbling, add the zoodles to the pot, toss them in the sauce, and allow them to heat up and soften for a few. Tired of soggy zucchini noodles? You know, the ones that leave a pool of sour, green liquid at the bottom of the bowl! Well, there’s a way to avoid that and make perfect zucchini noodles every single time! Peel & spiralize your zucchini into zoodles (zucchini + noodles) Add some of your favorite sauce to Instant Pot, hit Saut and Adjust so it’s on the More or High setting.
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