Get the Most Out of Your Zucchini Noodles

Zucchini noodles (or “zoodles”) are made by cutting zucchini into long, spaghetti-like strands, typically using a machine called a spiralizer. Zoodle recipes have been popular for the better part of a decade, often touted as a low-carb alternative to pasta. Resulting dishes are often watery and bland, a sad substitute for wheat noodles indeed. But they don’t have to be. Additionally, that noodly form is an undeniably fun way to eat your vegetables, so if you’re looking to add some whimsy to your mealtime, zoodle away! Here are some tips.

1. If you have a spiralizer (either tabletop or handheld), now’s obviously the time to break it out. If not, you can use a vegetable peeler to shave your zucchini into wide ribbons instead (think pappardelle instead of spaghetti). You can also buy pre-cut zucchini noodles in many produce sections these days, but they’ll turn quickly so use them soon after purchasing.
2. To ensure that your final dish isn’t soggy, salt and roast your zucchini noodles to drive off as much moisture as possible: Spiralize 3 pounds of zucchini (to feed 4 people), toss the zoodles with 1 tablespoon of oil and 1½ teaspoons of table salt, and then roast the noods on a sheet pan at 375 degrees until they’re softened, about 10 minutes. They’ll continue to release moisture, so let them drain in a colander until right before dressing and serving.
3. Lastly, don’t just slap your favorite tomato sauce on your zoodles; the zucchini is lean and mild and needs a rich, clingy, and boldly flavored sauce. For example, the ultragarlicky sauce in this Shrimp Scampi with Zucchini Noodles is spiked with lemon and pepper flakes and thickened with cornstarch so that it sticks perfectly to those squashy strands. Try it out!