How to Make Perfect Zucchini Noodles | PrimalGourmet

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Step 1

Spiralize Zucchini.

Step 2

2. Salt Your Zucchini Noodles Yes, you read that correctly! You MUST salt your zoodles. That, ladies and gentlemen, is the secret! It’s really that simple, I promise. All you have to do is season your zoodles with a pinch of salt (kosher or other) and massage all the strands to coat.

Step 3

Then place the zoodles in a collander set over a bowl and wait. In just a few minutes, liquid will start to drain from the zoodles into the bowl. After about 30 minutes, almost all the liquid will have drained.

Step 4

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. You’ll notice a tremendous amount of liquid releasing.

Step 5

3. Stop Cooking Zucchini Noodles Zucchini noodles do not need to be ‘cooked’. Instead, try warming them up by tossing them in whatever sauce you’ll be serving them with.

Step 6

For 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.

Step 7

You’ll end up with a perfect, toothsome bite of zucchini noodles that will surprise even the most serious skeptic!

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